Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lemon drizzle cake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Lemon drizzle cake is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lemon drizzle cake is something which I’ve loved my whole life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we must first prepare a few components. You can have lemon drizzle cake using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lemon drizzle cake:
- Make ready For the cake:
- Make ready 125 g soft unsalted butter (a bit warmer than room temperature)
- Get 175 g caster sugar
- Prepare 2 large eggs
- Prepare Zest of 1 lemon (or two if you like a sharper taste)
- Prepare 175 g self raising flour
- Prepare Pinch salt
- Take 4 tablespoon whole milk
- Make ready For the lemon syrup 🍋
- Get Juice of 2 lemons
- Take 90 g icing sugar
- Get (optional) vanilla and elderflower
- Prepare For the glaze
- Prepare Juice of a lemon
- Take 150 g icing sugar
A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. 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. Everyone loves a lemon drizzle cake!
Steps to make Lemon drizzle cake:
- 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
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. This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking Recipe Tips. 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 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.
So that’s going to wrap it up for this exceptional food lemon drizzle cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
