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Cloudy Lemonade Cake

 

What you need:

225g  unsalted butter, softened, plus extra for greasing

225g sugar

4 eggs

225g self-raising flour

1 tsp baking powder

50ml  cloudy lemonade

For the drizzle:

100ml  cloudy lemonade

100g icing sugar

For the icing:

50g unsalted butter, softened

100g icing sugar

1 tbsp lemon curd

6 lemon sherbets, crushed, to top

What you do:

Preheat the oven to 180 C / 350 F / Gas mark  4.

Butter and line a 2lb loaf tin with Grease proof paper.

Mix the cake ingredients in a bowl.

Spoon the cake mix into the loaf tin and bake for 30 mins. Cover the top with greaseproof paper, and bake for 15-20 mins more.

Leave to cool.

In a small pan, heat the cloudy lemonade and icing sugar for about 5 mins until reduced. Leave to cool, then prick the cake all over with a skewer and pour the drizzle over.

Beat the icing ingredients together, spoon onto the cake and top with the crushed sweets.

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