#taste4atenner 12: Martin Quilty’s Lemon Drizzle Cake

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 CakeIngredients PricesSelf-raising flour, €1.55Bottle of lemon (in the cupboard)Butter/Oil in the fridge or cupboardSix eggs, €1.49Packet of lemons, €1.99Bag of castor sugar, $1.65Royal icing €1.35Total €8.03 (All from Supervalu)Ingredients16oz self-raising flour8oz Caster Sugar1/4 tsp baking powder3 medium eggsDrop lemon essence6oz melted butter2/3 Tsbs Water350g Instant Royal icingWaterJuice from 1 LemonMethodPut all the dry ingredients into a food mixerMelt 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 ingredientsBeat for 4-5 mins until the paddle is coated and if you take it off you can make swirls in the batterGrease 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 brownCheck it’s cooked on the inside with a skewerAllow 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 topServe on its own or with some lightly whipped cream