Hi, thanks for stopping by. I have a scrumptious Lemon Drizzle Cake recipe to share with you.
Phew the last few days have whizzed by. It’s September already, children back to school, veggies all ripening at same time, late summer flowers blooming their socks off, making my garden look gorgeous & way more organised than I deserve the credit for!!
Today I made a lemon drizzle cake for a friends 40th birthday! Here’s the recipe:
1 buttered 9″ cake pan (round/square or loaf pan – whatever you fancy!!) lined on the bottom with parchment paper.
FOR BEST RESULTS ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE.
225g/8oz Self raising Flour.
225g/8oz Unsalted Butter.
225g/8oz Caster Sugar
4 Large Free Range Eggs.
1 Whole Lemon – zest & juice.
1 tsp Vanilla Extract.
1/4 tsp Salt (I use Kosher Salt).
175g/6 oz Icing Sugar
Preheat oven to 175C (160C fan oven).
Place butter & caster sugar in a bowl (of stand mixer if using with paddle attachment) and thoroughly mix, using stand mixer, electric whisk or wooden spoon, until smooth, pale yellow in colour & when you rub a little of the mixture between your finger & thumb you shouldn’t be able to feel the sugar grains.
Crack all 4 eggs into a separate bowl (easier to fish out eggs shell & you won’t ruin your mixture if you get a dodgey egg!!). Add the salt & vanilla extract and half of the flour mix gently & then add 2 eggs. Mix until just combined. Add the zest of the lemon the last 2 eggs & the rest of the flour. Gently mix until thoroughly combined ( the cake will be lighter if you don’t over mix the flour). Add half of the lemon juice & fold in quickly. Pour the cake batter into the pan & cook for 25-35 minutes (depending on you oven).
The cake should be golden brown & spring back from a light touch in the centre when it is thoroughly cooked. If there is still a slight wobble to the centre of the cake, bake for a further 5 mins & check again. Also trust your sense of smell. It may sound daft, but after baking this cake a couple of times I can smell when it is ready (or almost ready & then I give it a check).
When cooked remove cake from the oven and place the tin on a baking rack until cool enough to handle 15-20 mins. Remove cake from its tin and place on a baking rack to cool completely. When completely cooled remove the parchment paper from the bottom of the cake – it’s easier to peel off when the cake is cold.
MAKING THE LEMON DRIZZLE
Place the sifted icing sugar in a bowl & add enough of the remaining lemon juice to create a thick, but pourable liquid icing. Drizzle the icing over your cake in any way your creativeness leads you!! On square/loaf shaped cakes I like a zig zag drizzle, on a round cake I sometimes make the icing a little thinner (by adding more lemon juice) & cover the whole top of the cake. Either way encourage your icing to drip down the sides of your cake. It looks very pretty & people will instantly see it’s a lemon drizzle cake!
Your cake is ready to eat, or you can let the icing dry a little (over time it will set, but to a soft consistency, not hard). If you are not giving this cake away (as I did), pop the kettle on, invite a friend or neighbour round & have a good ole natter over tea & cake.
REMEMBER FOOD ALWAYS TASTES BETTER WHEN IT’S SHARED!
Ps: if you are making this cake to give away I have successfully doubled the ingredients a split the mixture between 2 cake tins. One to give away, one to keep! It’s that scrumm!!
THICK LEMON ICING, shown here smothering: TEAR & SHARE ICED FRUIT BUNS!!!!
I would love to hear your comments or questions if you try any of the recipes listed. Please post a comment which I will read, enjoy & answer if possible.
Until next time thanks for popping by, have fun feasting & sharing your food!!
Sammie xShare This