Recipe: Tasty Lemon drizzle cake

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. Follow this Tana Ramsay recipe to make the all-time classic lemon drizzle cake. This recipe is simple but delicious, made up of just five ingredients. 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. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping. This lemon drizzle cake is so fluffy, zingy and delicious! You can cook Lemon drizzle cake using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lemon drizzle cake

1. Prepare of For the cake:.
2. Prepare 125 g of soft unsalted butter (a bit warmer than room temperature).
3. It's 175 g of caster sugar.
4. Prepare 2 of large eggs.
5. It's of Zest of 1 lemon (or two if you like a sharper taste).
6. It's 175 g of self raising flour.
7. You need Pinch of salt.
8. Prepare 4 tablespoon of whole milk.
9. You need of For the lemon syrup 🍋.
10. Prepare of Juice of 2 lemons.
11. It's 90 g of icing sugar.
12. You need of (optional) vanilla and elderflower.
13. Prepare of For the glaze.
14. It's of Juice of a lemon.
15. You need 150 g of icing sugar.

Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. Everyone loves a lemon drizzle cake! This cake is also the star of an afternoon tea and any time The cake is made with the all-in-one method in a mixer and if you don't have one, then you can do it.

Lemon drizzle cake step by step

1. Preheat oven to 180 Deg, butter and line the tin with parchment paper.
2. Cream butter and sugar until it almost doubles in size. Add lemon zest and eggs, beat them until they're well mixed.
3. Fold in flour and salt, just enough until the flour combines with the rest. Add milk (not necessarily all 4 spoons) and mix well.
4. Pour batter in tin and put in the oven for 45-50 mins. (Skewer test).
5. 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).
6. 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.
7. For the glaze, whisk together the icing sugar and lemon juice and pour over the cake.

This cake is ideal as a whole cake, or cut into small, bite-size pieces for cafe servings, or for an afternoon tea party. Find a lower fat recipe for lemon drizzle cake. This light and fluffy lemon drizzle cake, a classic British teatime treat, will add a bright, lemony This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped.