Lemon drizzle cake. Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. How to make a Lemon drizzle cake, quick & easy step by step instructions from start to finish. Please checkout the channels new recipe Book in the website. This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath.
This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking Recipe Tips.
This vegan lemon drizzle cake is an egg-free and dairy-free take on this classic cake.
It's light yet moist at the same and a breeze to make - it can be made in a single bowl.
You can cook Lemon drizzle cake using 15 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Lemon drizzle cake
- You need of For the cake:.
- Prepare 125 g of soft unsalted butter (a bit warmer than room temperature).
- It's 175 g of caster sugar.
- Prepare 2 of large eggs.
- You need of Zest of 1 lemon (or two if you like a sharper taste).
- Prepare 175 g of self raising flour.
- It's Pinch of salt.
- You need 4 tablespoon of whole milk.
- You need of For the lemon syrup 🍋.
- You need of Juice of 2 lemons.
- It's 90 g of icing sugar.
- It's of (optional) vanilla and elderflower.
- It's of For the glaze.
- It's of Juice of a lemon.
- Prepare 150 g of icing sugar.
Lemon drizzle cake: a big wet sticky kiss of a teatime treat, or a damp squib? And is lemon even the best choice: why do we never hear about orange, or grapefruit drizzle cakes - can anyone remedy. Intensely lemony, moist and with a delicate crumb, this gluten free lemon drizzle cake has it all. It's the perfect everyday dessert that's easy to prepare, and a joy to eat.
Lemon drizzle cake step by step
- 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.
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. This lemon drizzle cake is so fluffy, zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! This light and fluffy lemon drizzle cake, a classic British teatime treat, will add a bright, lemony burst of sunshine to any dreary day.