Easiest Way to Cook Delicious Lemon Drizzle Cake

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Lemon Drizzle Cake. Line a loaf pan with parchment paper. In a medium bowl, whisk together flour, baking powder, salt and lemon zest. For the drizzle: Whilst the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.

Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. A simple but impressive cake adapted from one of Mary Berry's scrumptious desserts, this Moist Lemon Drizzle Cake is one of Great Britain's favourite cake recipes. Light, flavourful, super easy to whip up, and great for any party, the lemon drizzle cake is a winner every single time. You can have Lemon Drizzle Cake using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Lemon Drizzle Cake

  1. It’s 220 g of Self Raising Flour.
  2. Prepare 220 g of Stock (or butter).
  3. You need 220 g of Caster Sugar.
  4. You need 4 of Eggs.
  5. Prepare of Zest of 1 lemon ๐Ÿ‹.
  6. Prepare of Soak (pre drizzle).
  7. It’s of Juice of 1.5 lemons.
  8. You need 80 g of Caster Sugar.
  9. Prepare 1 tsp of water.
  10. Prepare 1 tsp of agave.
  11. It’s of Drizzle.
  12. You need of Juice of half a lemon ๐Ÿ‹.
  13. It’s 20 g of Caster Sugar.
  14. Prepare of Zest of half a lemon.

This lemon drizzle cake is the finest you can possibly get. Lemon drizzle cake no doubt takes inspiration from classic 'pound cake' recipes (that's a cake made with a pound of flour, a pound of sugar, a pound of fat and a pound of eggs), but it's the addition of lemon in the sponge and in the syrup added at the end that makes it really special. How to make lemon drizzle cake Pre-heat the oven and line a loaf pan with parchment/baking paper. Stir together the dry ingredients and whisk all the wet ingredients together in a measuring jug.

Lemon Drizzle Cake step by step

  1. Pre heat the oven to 160 degrees. Using electric whisk mix the Stock and caster sugar..
  2. Add 1 egg at a time, using the lowest setting..
  3. Sift in the flour and add zest. Mix using hand whisk..
  4. Line the tin and spoon ๐Ÿฅ„ in the mixture. Use back of spoon to smooth out..
  5. Put in the oven to bake for 50min..
  6. Take the cake out of the oven and mix together the lemon juice, agave and water. Pierce the cake using skewer and spoon on the mixture. Let it soak in for 10min..
  7. Now mix the drizzle ingredients, using half of the zest. Spoon down the centre of the cake. Use the remaining zest to sprinkle over the top..
  8. Leave to cool completely, and enjoy..

Pour the wet ingredients into the dry and mix until just combined. Grease the tin with butter and line the base with baking. Beat in the eggs, then sift in the flour and mix well to combine. With Lemon Drizzle Cake, it has a much lighter, cake-type of texture. The drizzle is spooned over the cake all at once while it is warm, not hot. . . and allowed to pool over top creating a crunchy lemon crackle topping.

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