Lemon drizzle 🍋 🍰. Lemon drizzle cake recipe Here is the recipe to make this delicious lemon drizzle cake. This week I'm going wayyyy back in to the archives to dig out one of the first cakes I ever baked and continue to bake to this day! I hope you love it as. A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing. Spring is in the air, and we've been craving lemon drizzle!

Light, zesty and refreshing, with a sweet lemon glaze - you just can't go wrong with a classic lemon drizzle cake. It's the perfect cake to bake when having friends and family over. Lemon drizzle cake is a classic, usually made in a loaf tin. You can cook Lemon drizzle 🍋 🍰 using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lemon drizzle 🍋 🍰

You need 225 g of soft butter plus some for greasing.
You need 225 g of caster sugar.
Prepare 275 g of self-raising flour.
It's 2 tsp of baking powder.
You need 3 of eggs.
Prepare 4 tbsp of milk.
You need 2 of lemons, finely grated zest for the whole 2 lemon.
It's 1 of lemon juice.
It's of For graze.
It's 180 g of caster sugar.
Prepare 2 of lemons (use only juice).
Prepare 1 tbsp of lemon zest.
It's 2 of big tbsp lemon and lime jam (optional).
It's of For decoration.
You need of Candied flowers.

The icing drizzled over the light, lemony sponge gives it a wonderful moistness. Moist sponges are especially useful when you want to make a cake ahead of time that will keep well. Unfortunately some cakes are victims of their own success. The perfect lemon drizzle cake is a lovely balance of sweet and sour—and it's also a very easy cake to make!

Lemon drizzle 🍋 🍰 step by step

Preheat the oven to 180C. Grease the tin with butter and line the base with baking paper..
Add butter and sugar into a large mixing bowl and beat for 2 minutes, or until well blended. Add 1 egg at the time and beat until all combine..
Then add half of the flour, baking powder and mix well, add the rest of the flour and beat for a few mins. Add some milk and mix well, check if the mixture still too thick you can add 1 or 2 more tbsp of milk..
Add 1 lemon juice and about 2 tbsp lemon zest.
Turn the mixture into the prepared tin and level the top, use the back of your spoon even it out. Bake for 35–40 minutes, you can check when your cake is done by put bbq skewer right through the cake and when you lift it up and your bamboo skewers nice and clean means your cake is done..
Meanwhile, make the glaze. Mix the sugar with the lemon juice, lemon zest and stir to a runny consistency. Add some lemon and lime jam and mix well..
Once your cake cooked, leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray..
Pour the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve. Decorate with some candied flowers if prefer.

There are endless recipes for a lemon drizzle cake and even more variations of what constitutes one. This recipe uses flour and ground almonds, but if you want a nut-free cake then use. A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. If you fancy some enjoyable baking, with a great reward at the end, then 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. This light and fluffy lemon drizzle cake, a classic British teatime treat, will add a bright, lemony burst of sunshine to any dreary day.