Bergamot Lemon Drizzle Cake


225g butter, softened
225g golden caster sugar
4 eggs
225g self raising flour
2 tbsp milk
juice and zest of one bergamot lemon
2tsp poppy seeds
2 capsules of Natrihealth Bergamot
90g golden caster sugar
125g icing sugar


Preheat the oven to 180C or 160C fan.
Start by beating together the butter and sugar, until light and fluffy.
Add the eggs one by one, mixing well after each.
Sift in the flour, followed by the milk, seeds, juice and zest. Carefully mix everything together until you are left with a beautifully smooth, speckled batter.
Pour the mixture into your lined tin and pop it into the oven for around 45 minutes, or until a skewer comes out clean.
While the cake is in the oven, make the syrup and icing.
In two separate bowls mix together the caster sugar and the juice of one lemon for the syrup, and the icing sugar and juice of the remaining lemon for the icing.
When the cake comes out of the oven it should be beautifully risen and golden. Use a skewer or a knife to prick lots of holes in the cake. Pour over the syrup, a little at a time and let it sink into the cake.
Once the cake has cooled drizzle over the icing, letting it drip down the sides.


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