Food Sweet

Lemon Drizzle Cake

March 12, 2019

Feeling a bit summery now so thought it was time for some fruity flavours. I love lemony desserts like lemon posset, lemon meringue pie and lemon sorbet is an absolute favourite so a lemon drizzle cake is right up my street.

The Recipe:

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Ingredients:

  • 225g Butter
  • 225g Caster Sugar
  • 4 Medium Eggs
  • 225g Plain Flour
  • 22g Baking Powder (2 tsp)
  • 1 Lemon – zest and juice (have a spare lemon/juice on hand)
  • 120g Icing Sugar

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Method:

  1. Preheat the oven to 150°C Fan and line a loaf tin with greaseproof paper or a loaf tin case.
  2. Cream together the softened butter and caster sugar until there are no clear lumps of butter.
  3. Mix in the eggs one at a time , then add the flour and baking powder.

  4. Zest and juice your lemon and add to the mix (make sure to save half of the juice for the icing).

  5. Make sure all the ingredients are fully integrated into the mixture, then pour the mix into your baking tin – make sure to only fill it 3/4 of the way as it will rise. (This is the point where I realised I had more cake mix than intended, so I added the overflow into 3 cupcake cases).

  6. Bake for 40 minutes (remove cupcakes after 15/20 minutes).

  7. Once you have removed the cake, poke it in the centre with a cocktail stick to make sure it is cooked the whole way through. Leave to cool.

  8. To create the syrup use half of the remaining lemon juice and add some icing sugar until it becomes a syrupy texture (not too thick). Then poke holes into the top of your cake and drizzle the syrup over so it sinks in.

  9. Remove the cake from its tin and case to wherever you intend to store/serve it from.

  10. For the icing drizzle, again mix together icing sugar and lemon juice but this time you want to make it a thicker consistency, depending on the size of your cake and how much icing you want, this is where the spare lemon juice comes in handy.

  11. Drizzle your icing over the cake, allowing it to ‘drizzle’ over the sides.

Enjoy!

Pointers: I did find that I had more mixture than intended so in future I think I would reduce the measurements slights (down from 225g to 200g – fortunately half of the ingredients are in equal quantities so its very easy to do!).

Also, unfortunately my cake did seem to sink slightly in the middle which I think was due to me mixing too much so make sure you don’t over mix yours, it may also have been due to me having to open the oven half way to get my surprise lemon drizzle cupcakes out!

Also See: Cadbury Hot Chocolate Cake

thanks, sians blogs

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