Easiest Way to Cook Delicious Mum’s Lemon Drizzle Cake

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Mum’s Lemon Drizzle Cake. Hi guys here is a real treat for you, here is my Mum's Secret Recipe for Lemon Drizzle Cake. This was always a huge treat for us growing up and now you can. Lemon drizzle cake is thought to be an English invention going back at least a few hundred years! It was recently voted England's favourite cake flavour and I can see why. It's zingy, zesty, sweet and delicious.

Mum’s Lemon Drizzle Cake Lemon drizzle cake no doubt takes inspiration from classic 'pound cake' recipes (that's a. Mum has been making this cake for as long as I can remember and I've finally got the recipe from her! Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. You can have Mum’s Lemon Drizzle Cake using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Mum’s Lemon Drizzle Cake

  1. Prepare 100 g of Butter.
  2. You need 150 g of Caster Sugar.
  3. It's 1 of Lemon.
  4. Prepare 2 of Eggs.
  5. You need 150 g of Self Raising Flour.
  6. You need 2.5 of tea spoons Milk.
  7. It's 85 g of Icing Sugar.

Find more cake recipes at BBC Good Food. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. One of my favourtie recipes that my Mum has been making for years - if only I knew how easy it was I'd have started making it sooner! Mix icing sugar with the juice of the lemon & drizzle over the top of the cake whilst still hot.

Mum’s Lemon Drizzle Cake instructions

  1. Turn the oven on to warm to 180-200 degrees Celsius..
  2. Mix the butter and caster sugar in a bowl..
  3. Grate the skin of the lemon to create a zest..
  4. Beat the zest of the lemon into the eggs..
  5. Add this in to the butter and caster sugar mix. (It will look like a sloppy mess!) Ideally use an electric whisk to get some air into the mixture which will help the cake to raise in the oven..
  6. Gradually add the flour and milk to the mixture (I tend to add the flour 50g at a time and then fold with a wooden spoon in between).
  7. Thoroughly grease a tin, a loaf tin is a good size for this mixture..
  8. Pour the mixture in to the greased tin and put in the middle of the oven for 35-40 minutes..
  9. With about 10 minutes of baking time left, cut the lemon in half and squeeze to get all of the juice..
  10. Add the icing sugar to a jug before adding the lemon juice and mixing with a fork..
  11. When the baking time is up, remove the cake from the oven and keep in the tin. Use a knife to prick all over the top of the cake..
  12. Pour the lemon juice and icing sugar mix over the top of the cake. (This may need a stir again before pouring as it will set quite quickly).
  13. Leave for at least 15/20 minutes to allow the icing sugar to set before serving the cake. (The cake can be served with clotted cream for an extra treat!).

Mary Berry's classic lemon drizzle cake recipe is one of our most popular recipes and you'll soon see why! It's cheap, quick and easy and something all We love this lemon cake recipe for a lazy Sunday afternoon tea with a nice hot cuppa - it's the perfect treat. This recipe will take approximately an hour. My Mum knows how to bake a good cake and this lemon tray bake with a crispy sweet and sour topping may just be one of her best. It's a Mary Berry recipe that she found a few years back and ever since it's been a constant in the kitchen cupboards and I'm really ok with that.