Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, lemon drizzle cake. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Perfect result, beautifully raised cakes, cooked all through and a very light sponge that tasted like lemon Madeira cake. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin. This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake.
Lemon drizzle cake is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lemon drizzle cake is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lemon drizzle cake using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lemon drizzle cake:
- Make ready For the cake:
- Get 125 g soft unsalted butter (a bit warmer than room temperature)
- Take 175 g caster sugar
- Take 2 large eggs
- Make ready Zest of 1 lemon (or two if you like a sharper taste)
- Take 175 g self raising flour
- Make ready Pinch salt
- Prepare 4 tablespoon whole milk
- Prepare For the lemon syrup 🍋
- Make ready Juice of 2 lemons
- Prepare 90 g icing sugar
- Prepare (optional) vanilla and elderflower
- Get For the glaze
- Make ready Juice of a lemon
- Get 150 g icing sugar
A lemon drizzle cake is more of a concept than an actual recipe. Although there is a time and a place for Madeira-type plain lemon sponge, sometimes just a bit more pizzazz and sugar is required. A drizzle cake is just a lemon sponge cake that's soaked while still warm with a glaze made of lemon juice and sugar, which adds a crisp crust as it cools. How to make icing for lemon drizzle cake.
Instructions to make Lemon drizzle cake:
- Preheat oven to 180 Deg, butter and line the tin with parchment paper
- Cream butter and sugar until it almost doubles in size. Add lemon zest and eggs, beat them until they're well mixed
- Fold in flour and salt, just enough until the flour combines with the rest. Add milk (not necessarily all 4 spoons) and mix well
- Pour batter in tin and put in the oven for 45-50 mins. (Skewer test)
- For the syrup, put the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved. Add elderflower/vanilla and lemon zest to taste (more lemon zest/juice if you like a sharper lemon taste)
- When the cake is baked, skewer it all over and evenly pour the warm lemon syrup and let it cool for at least an hour
- For the glaze, whisk together the icing sugar and lemon juice and pour over the cake
Depending on the thickness you want, you can use more or less lemon juice and even add milk to make it thinner. For a thicker icing, use less liquid or add more icing sugar. A simple but impressive cake adapted from one of Mary Berry's awesome desserts, this Moist Lemon Drizzle Cake is one of Great Britain's favourite cake recipes. Moist, flavourful, super easy to whip up, and great for any party, the lemon drizzle cake is a winner every single time. Lemon drizzle cake recipe made from scratch with fresh lemons and an easy to follow cake recipe.
So that is going to wrap this up for this special food lemon drizzle cake recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
