Wednesday, 25 June 2014

super zingy lemon drizzle cake


Lately, I've been baking so many cakes - loaf cakes for our coffee - that I think I should upgrade my nice wooden whisk to a heavy duty metal one before it really breaks.

I mentioned in a post back in March that one of my favourite cakes to bake is the lemon drizzle one. We discovered it and loved eating it while living in London, and when we moved countries we needed to recreate it for ourselves because they don't sell it here.

The recipe is really easy and quick, and the cake - if it needs any introduction - is super zingy, juicy but not soggy, fluffy and soooo moreish. In the comments somewhere to that previous post I promised the recipe, so here it is below.

Lemon drizzle cake
keeps well for 3-4 days in an airtight container

225g butter (or alternatively 200g of virgin coconut oil)
225g caster sugar
4 eggs
zest of 1 lemon
225g self-raising flour (or alternatively 225g plain flour with 1 teaspoon of baking powder and 1/2 teaspoon of baking soda mixed in)
1/2 teaspoon salt
some breadcrumb for the tin

for the light icing drizzle:
juice of 1 and 1/2 lemons
85g caster sugar
some lemon zest (optional)

1.) Preheat the oven to 180C (fan 160C).

2.) Beat together the butter (or cococnut oil) and caster sugar until pale and creamy, then add the eggs one at a time, slowly mixing through.

3.) Mix the self-raising flour with the salt (and in case of plain flour the baking powder and soda). Sift into the egg mixture, add the lemon zest too and mix well.

4.) Grease and breadcrumb a loaf tin, then pour in the cake mixture and level the top.

5.) Bake for 45-50 minutes until a thin skewer inserted into the centre comes out clean. Then take out of the oven and let the cake cool a bit in its tin.

6.) While the cake is cooling, mix together the lemon juice and sugar and the optional lemon zest until the sugar is dissolved. Then prick the warm cake all over with a thin skewer and pour the lemon drizzle icing over the top. Now leave to cool completely for a few hours before turning it out of the tin.

I hope you will give this cake a go and enjoy baking it and eating it as much as we do!


2 comments:

  1. Sounds yummy, might have to try it this weekend. I love zingy lemon :)

    ReplyDelete
  2. Your introduction makes it irresistible!

    ReplyDelete

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