A Netherton recipe: A lemon & lavender drizzle cake, baked in our compact roasting tray.
The lightest, fluffiest lemon drizzle cake with a taste of summer.
Cake
120g butter
90g sugar
2 eggs
60g natural yogurt
Grated zest of 2 lemons
4 sprigs fresh lavender, finely chopped (optional)
120g self raising flour
Drizzle
Juice of 2 lemons
50g sugar
Cream the butter, sugar and yogurt until pale in colour. Add the eggs and beat well.
Gently fold in the flour, lemon zest and lavender.
Spoon into a greased compact prospector roasting tray and bake at 180ºC for around 20 minutes, until golden in colour.
Meanwhile mix the lemon juice and sugar.
Remove the cake from the oven and prick all over with a fork or skewer.
Spoon the lemon syrup evenly over the hot cake.
Leave to cool. Then slice and serve.
This recipe was baked in a Shropshire made Compact Prospector roasting tray
Fits directly onto the runners of AGA size ovens ®
A robust tray that's easy to remove from the oven and carry to the table.
Wide rims and two carrying handles.
Perfect for your roasting and baking challenges.
Serve and carve at the table.
A great barbecue accessory.
