Make the Perfect Lemon Drizzle Cake

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I made this lemon drizzle cake because I had some friends coming over and sometimes you need a little something to have with that cup of tea, it was eaten with pleasure.  I love that I am able to share it with you. I would also add that the lemon muffins (made from the same recipe) are now on the favourites list with my daughters school friends.

what I used to make this lemon drizzle cake:

  • 8oz (225g) self raising flour
  • 6oz (170g) butter or dairy free spread
  • 6oz (170g) Castor Sugar
  • 2 large lemons (juice & rind)
  • 4 med -large free range eggs
  • 1tsp baking powder
  • Drop of vanilla essence

Preheat your oven to 180 degrees C

  1. Into the bowl place your butter & sugar and cream together until light and fluffy
  2. Zest and juice your lemons, and put the rind to one side
  3. Add the flour, vanilla essence, lemon juice, baking powder and eggs to the mixing bowl and mix together. By hand or with an elctric mixer as you wish
  4. Once mixed scatter in half of the lemon zest and gently mix in with a spoon
  5. Grease your loaf tin then line with greaseproof paper and then grase the paper (this makes it very easy to take your cake out), or you can buy cake tin liners
  6. Fill your tin and bake for approx 40 minutes ( it will vary form oven to oven)

When cooked it will be firm to touch

For the drizzle

Heat the juice of 2 lemons and 50g of caster sugar, when sugar is melted the syrup is ready. Prick the cake and drizzle over the warm cake

For the icing – when cool add some lemon icing should you wish

  • 8oz (200g) icing sugar
  • Juice of 1 lemon

Mix in the lemon juice to the icing sugar , you may not need it all, place your icing in an icing bag and then drizzle over cake. Finish by decorating with some lemon zest

Variations

For extra crunchy you may like to add some poppy seeds to your cake and sprinkle over your icing

For the Lemon Muffins

Use the same recipe just place some paper cases in your muffin tray 3/4 fill and place in the oven, these will bake  a little quicker so be careful to watch them. To decorate I sprinkled with some icing sugar. Makes about 18

Best served with a cup of ( in my case) mint tea. Enjoy!

Happy baking and eating

Till next time

Katie x

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