Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lemon drizzle 🍋 🍰. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Lemon drizzle cake recipe Here is the recipe to make this delicious lemon drizzle cake. Mix the sugar with the lemon juice and stir to a runny consistency. The perfect lemon drizzle cake is a lovely balance of sweet and sour—and it's also a very easy cake to make!
Lemon drizzle 🍋 🍰 is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Lemon drizzle 🍋 🍰 is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lemon drizzle 🍋 🍰 using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lemon drizzle 🍋 🍰:
- Prepare 225 g soft butter plus some for greasing
- Prepare 225 g caster sugar
- Make ready 275 g self-raising flour
- Make ready 2 tsp baking powder
- Prepare 3 eggs
- Make ready 4 tbsp milk
- Make ready 2 lemons, finely grated zest for the whole 2 lemon
- Prepare 1 lemon juice
- Make ready For graze
- Get 180 g caster sugar
- Get 2 lemons (use only juice)
- Prepare 1 tbsp lemon zest
- Get 2 big tbsp lemon and lime jam (optional)
- Get For decoration
- Take Candied flowers
Moist sponges are especially useful when you want to make a cake ahead of time that will keep well. Unfortunately some cakes are victims of their own success. A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. If you fancy some enjoyable baking, with a great reward at the end, then Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake.
Instructions to make Lemon drizzle 🍋 🍰:
- Preheat the oven to 180C. Grease the tin with butter and line the base with baking paper.
- Add butter and sugar into a large mixing bowl and beat for 2 minutes, or until well blended. Add vanilla extract, 1 egg at the time and beat until all combine.
- Then add half of the flour, baking powder and mix well, add the rest of the flour and beat for a few mins. Add some milk and mix well, check if the mixture still too thick you can add 1 or 2 more tbsp of milk.
- Add 1 lemon juice and about 2 tbsp lemon zest
- Turn the mixture into the prepared tin and level the top, use the back of your spoon even it out. Bake for 35–40 minutes, you can check when your cake is done by put bbq skewer right through the cake and when you lift it up and your bamboo skewers nice and clean means your cake is done.
- Meanwhile, make the glaze. Mix the sugar with the lemon juice, lemon zest and stir to a runny consistency. Add some lemon and lime jam and mix well.
- Once your cake cooked, leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
- Pour the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve. Decorate with some candied flowers if prefer
This lemon drizzle cake recipe, drizzled with a sugar-lemon topping, is a bit of sunshine all year long–lemony, sweet, buttery. This lemon drizzle cake recipe is wonderfully buttery and zesty and is delicious served simply, cut into little squares. This vegan lemon drizzle cake is an egg-free and dairy-free take on this classic cake. Anyways, 'cos it's almost spring, I've decided to make a cake that for some reason reminds me of spring - a classic lemon drizzle cake. I'm not sure why as it's not like lemons grow in the UK anyway.
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