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Ingredients

225 gr of granulated sugar

225 gr butter (soft)

275 self-rising flour

4 large eggs

2 tsp baking powder

3 lemons the juice and zest from one

6 - 8 tbsp of milk

3 tbsp of granulated sugar for the syrup

Preheat the oven to 160 C

* (Tips from Chef Eva Kontaki)

Before you start anything, you gather all the ingredients and utensils you will need

for the cake on your counter.

This helps not to forget any of the ingredients and at the same time saves time.

Method

In a large bowl, beat the butter and sugar with a hand mixer until fluffy. You add the eggs one by one and continue beating. You slowly add the flour and finally the milk. Mix well and add the zest of one lemon as well as the juice of half a lemon.

The dough should be fluffy and relatively fluid.

You place the cake mixture in a non-stick medium loaf pan, after you have covered it with baking paper or if you prefer, butter the form (I prefer non-stick paper because my form does not get dirty) and bake in the preheated oven for 45 to 50 minutes.You test with a knife to see if it comes out clean through the cake before removing it from the oven. If it does not come out clean, leave it for a few more minutes until it is cooked.

You take it out of the oven, and flip the cake onto a long plate.

During baking, you prepare the sugar lemon syrup by simply squeezing the remaining lemons, adding the three spoons of sugar and mixing.

Then you pour the lemon syrup over the hot cake, little by little, until it is all covered.

Good luck my friends!!!

Lemon drizzle cake

Ρύζι με καβουρδισμένα αμύγδαλα και κρόκο κοζάνης

Σολομός με τραγανή υφή σουσαμιού (για δύο)

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