Lemon drizzle cake recipes
Ingredients
- INGREDIENTS FOR CAKE
- 2 large eggs
- 175g caster sugar
- 150g soft butter
- 175g self-raising flour. sifted
- 125ml milk
- pinch salt
- 1 grated zest lemon
- LEMON SYRUP MIXTURE
- 150g icing sugar
- 50ml lemon juice (approx 1.5 lemons)
Method
- To make the cake:
- 1. Pre heat oven to 180c
- 2. Grease a loaf tin, or line with paper.
- 3. Using a stand mixer, or food processor, put the eggs and sugar into a bowl and whizz for approx 2 minutes.
- 4. Keep whizzing, and drop in the soft butter a spoonful at a time.
- 5. Once butter has been added, gently add the flour, milk and lemon zest.
- 6. Place in a loaf tin and cook for 45 minutes.
- To make the syrup.
- 1. Just before cake is cooked, place the lemon juice and icing sugar in a pan and heat gently on the hob. Do not boil.
- 2. Once cake has cooked, place on wire rack (still in tin) and prick the top of the cake all over. Pour the hot lemon syrup over the cake and leave to cool
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Ingredients
- 225g Softened Butter
- 225g caster sugar
- 3 lemons 3 zested and 2 juiced
- 4 eggs. lightly beaten
- 200g self raising flour
- 1 tsp baking powder
- 50g ground almonds
- icing sugar
Method
- Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles.
- Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
- Put the cake tin on a wire rack to cool for 10 minutes.
- 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. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.
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27 Comments
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Anniepannie Tue Jan 25 2011 • Reply
Just baked this yummy cake....quick easy and FABYOULISHUSSSSSS!!!
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browneyes2011 Tue Jan 11 2011 • Reply
A briliant and easy lemon drizzle cake i made this last night just gorgeous!!
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clarelouise Tue Oct 5 2010 • Reply
Devine!! One of the best cake recipies ive tried, and ive tried many! 30 mins turned out perfect!
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Paulofandango Fri Jul 2 2010 • Reply
Haven't got a loaf tin so made it into cupcakes. Kids love them and so easy to make
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the mystery chef... Fri Aug 21 2009 • Reply
wow, my lil sis is so excited about making this because we are treating the rents to a nice meal 2nite!
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debbiejones Tue Aug 18 2009 • Reply
Have just made this cake. It was so simple, I just put everything in the mixer for a couple of minutes. It is foolproof and absolutely divine.
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deliamelia Fri Aug 14 2009 • Reply
easy peasy to make! what a lovely cake. all enjoyed and will definitely be making this one again.
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mortlakegrays Tue Jul 28 2009 • Reply
Umm yumm! Made it as am in the WI and was having a "what the heck do I cook now moment!!!!" - well... the ladies loved it(and trust me there are some stern tastebuds to please! Loved it loved it... many thanks and the husband thought it was pretty alright tooo! Am making my third in two weeks!
Ingredients
- 6oz Self Raising Flour
- 4 oz Softened Butter
- 1 Tsp Baking Powder
- 6oz Caster Sugar
- 2 Large Eggs (Free Range)
- 6 Tbsp Milk
- Finely grated rind of a large unwaxed lemon
- Icing
- Juice of a large lemon
- 4oz Caster Sugar
Method
- 1. Preheat oven to 180 °C/gas mark 4.
- 2. Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes, mixture will drop easily off spoon.
- 3. Spoon mixture into tin and smooth with back of spoon. I use an oblong tin which measures 9" x 8", lined with baking parchment. You could also use a round tin.
- 4. Bake for 30-40 minutes until golden & firm to the touch.
- 5. Beat together icing ingredients and pour over the cake while it is still HOT.
- 6. Cool in tin & slice.
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2 Comments
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Add commentcm.brace Thu Sep 22 2011 • Reply
This is the best Lemon Drizzle cake I have ever made. I certainly think the secret is the whisking the sugar and eggs for 2 mins. The cake is so light and moist.
cocinero Tue May 24 2011 • Reply
Tried one or two of these lemon cake recipes and I think instruction 3 on your's (albeit off the internet from outset) sure gives it the edge. I just waited a little longer for the cake to cool 'out Of the tin' before pouring the ice lemon. in order to get some pattern and allow side drizzle.Yes worth 5 star