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Lemon Drizzle Cake

lemon drizzle cake

This is a ridiculously simple and utterly gorgeous cake. The recipe below is enough to make  one cake in an (8 x 21cm) Loaf Tin. However you can scale it up should you wish – the bundt cake in the picture takes a mix which is the below recipe multiplied by 3 and the cooking time is around 1 ½ hours.

Ingredients

For the cake:

225g unsalted butter, softened

225g caster sugar

4 eggs (at room temperature)

finely grated zest 1 ½ lemon

225g self-raising flour

For the syrup:

Juice of 1½ lemons

85g caster sugar

Method

  1. Preheat your oven to 180C/fan 160C/Gas Mark 4.
  1. Line your baking tin with either greaseproof/baking paper or (and this is easier depending on the type of your chosen tin) grease the tin with butter and then sieve in some flour and tap it round the tin to make sure the exposed buttered sides are covered with a light dusting of flour. Once it’s covered, tap the base of the tin a couple of times on the worktop to remove excess flour and then discard that excess.
  1. Beat together the butter and the sugar until it is pale and creamy.
  1. Add the eggs to the mixture one at a time and slowly mix each egg in before adding the next. Always wait until the last egg is fully combined in the mixture before adding another otherwise you run the risk of your mixture curdling (which basically is a result of the sugar/butter mixture being at a different temperature to that of the eggs). In the event the mix does start to curdle, don’t worry! Add a little flour and that will bring it back together .
  1. Once the eggs are combined, sift in the flour, add the grated lemon zest and mix slowly till combined.
  1. Spoon your mix in to the tin and bake in the preheated oven for 45-50 minutes.
  1. While the cake is cooling in its tin, make the syrup by adding the sugar and lemon juice to a saucepan and bringing to the boil. Allow the mixture to simmer for 2-3 minutes until the syrup starts to thicken slightly.
  1. Use a skewer or a fork to make holes all over the cake and then then pour over the syrup. Leave the cake in the tin until it is completely cool, then remove and serve. It will keep fresh in an airtight container for around 3-4 days, or alternatively you can freeze it for up to 1 month – although in my house it never lasts long enough to reach the freezer.

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