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## Description: Adds `resources/lemon-drizzle.md`, a markdown recipe for a classic lemon drizzle cake (ingredients, method, and tips). This is a standalone documentation/content file — no code, UI, or game logic is touched. ## Please complete the following: - [ ] I have added screenshots for all UI updates — N/A, no UI changes - [ ] I process any text displayed to the user through translateText() and I've added it to the en.json file — N/A, no in-game user-facing text - [ ] I have added relevant tests to the test directory — N/A, no code changes --- _Generated by [Claude Code](https://claude.ai/code/session_01Jt1cb7ep49UDEbX9SbRH6Q)_ Co-authored-by: Claude <noreply@anthropic.com>
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1.6 KiB
Lemon Drizzle Cake
A classic British loaf cake: a light, moist sponge soaked with a tangy lemon syrup and finished with a crunchy sugar crust.
Prep: 20 minutes · Bake: 45–50 minutes · Serves: 8–10
Ingredients
For the sponge
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 2 tbsp milk
For the drizzle topping
- Juice of 2 lemons (about 6 tbsp)
- 85g granulated sugar
Method
- Preheat the oven to 180°C (160°C fan / 350°F) and line a 900g (2lb) loaf tin with baking parchment.
- Beat the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each and adding a spoonful of the flour if the mixture starts to curdle.
- Fold in the remaining flour, baking powder, and lemon zest, then stir in the milk to loosen to a soft dropping consistency.
- Spoon the batter into the prepared tin and level the top. Bake for 45–50 minutes, until golden and a skewer inserted into the centre comes out clean.
- While the cake bakes, mix the lemon juice and granulated sugar to make the drizzle. Do not let it fully dissolve — the sugar should stay grainy.
- Prick the warm cake all over with a skewer while still in the tin, then spoon the drizzle evenly over the top so it soaks in and the sugar forms a crust.
- Leave to cool completely in the tin before removing and slicing.
Tips
- Swap lemons for limes, or add poppy seeds to the batter for variety.
- The cake keeps well in an airtight container for up to 3 days and freezes well without the drizzle.