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 have Lemon drizzle cake using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lemon drizzle cake

It's of For the cake:.
You need 125 g of soft unsalted butter (a bit warmer than room temperature).
Prepare 175 g of caster sugar.
It's 2 of large eggs.
It's of Zest of 1 lemon (or two if you like a sharper taste).
It's 175 g of self raising flour.
Prepare Pinch of salt.
It's 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.
Prepare of (optional) vanilla and elderflower.
It's of For the glaze.
Prepare of Juice of a lemon.
It's 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.