Martin Quilty from the KCLR Newsroom takes on the #taste4atenner challenge with St. Canice’s Credit Union.
Adding a little zest this week with a Lemon Drizzle Cake that’s sure to impress on any occasion and it comes in well below the €10 mark.
Here’s what you’ll need, how to prepare the dish and at the end, have a listen to how Martin got on with Brian Redmond in studio.
Martin Quilty’s Lemon Drizzle Cake
Self-raising flour, €1.55
Bottle of lemon (in the cupboard)
Butter/Oil in the fridge or cupboard
Six eggs, €1.49
Packet of lemons, €1.99
Bag of castor sugar, $1.65
Royal icing €1.35
Total €8.03 (All from Supervalu)
16oz self-raising flour
8oz Caster Sugar
1/4 tsp baking powder
3 medium eggs
Drop lemon essence
6oz melted butter
2/3 Tsbs Water
350g Instant Royal icing
Juice from 1 Lemon
- Put all the dry ingredients into a food mixer
- Melt your butter and allow it to cool.
Add butter, water and 3 eggs to a mixing jug/bowl / add some lemon essence and add to dry ingredients
- Beat for 4-5 mins until the paddle is coated and if you take it off you can make swirls in the batter
- Grease a foil baking dish with margarine, and add mixture to the dish –
- Put into a preheated oven at 170°, 340F, Gas mark 4 for 20-25 mins until golden brown
Check it’s cooked on the inside with a skewer
Allow to cool for a couple of hours (preferably overnight)
- Put the icing into a mixing bowl, add a tiny amount of water and lemon juice from one lemon, add more water to get the consistency you want and add more lemon juice to determine the tartness you want.
- Grate some zest over the top
- Serve on its own or with some lightly whipped cream