Hello and Welcome!
In this video I would like to share how I work on DIY projects, bake something delicious, and make homemade candied ginger! I’ll also take a refreshing walk in the park to enjoy the fresh air and simple pleasures of retirement.
If you love budget-friendly creative projects, frugal living, and solo retirement life, this video is for you!
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Lemon Drizzle Cake
Ingredients:
225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon, zested
For the drizzle topping
1½ lemons, juiced
85g caster sugar
Cuts into 10 slices
Method:
Step 1 Heat the oven to 180C/160C fan/gas 4.
Step 2
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Step 3 Sift in the self-raising flour, then add the lemon zest and mix until
well combined.
Step 4
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Step 5
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
Step 6 While the cake is cooling in its tin, mix together the lemons juice
and caster sugar to make the drizzle.
Step 7
Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
Step 8
Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.