How to || lemon drizzle cake

So as you can probably tell already this post is on a recipe for lemon drizzle cake, an absolute favourite of mine and hopefully yours too after this.

I came across this recipe online a while back and whilst baking it a number of times I have made a couple little tweaks to make it just that bit better, well I think so anyway.

So when I decided to bake this the other day, it only made sense that I should share this with you too.

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You’re going to need;

For the cake
225g caster sugar
225g softened, unsalted butter
4 large eggs
Zest of 2 lemons (can do 1 if you prefer)
225g self-raising flour

 

For the drizzle
Juice of 1 to 2 lemons
70g caster sugar (use granulated sugar if you want it to be more crystallised)

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Let’s begin.

First things first, make sure you turn your fan oven to 180C.

You’re then going to want to beat together with an electric whisk (if you don’t have one by hand will be fine) the butter and sugar until it is smooth and pale in colour, once you have done that you can add the eggs in one by one, slowly mixing it in each time.

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You can then sift in the flour as well as add in the lemon zest, I like to mix this all in with a wooden spoon so that the flour doesn’t go everywhere. Once everything is thoroughly mixed together you can then line your loaf tin with non-stick baking paper, I used a 23.5 x 13cm sized tin, although it doesn’t have to be that exact size, just something similar.

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Place it into the preheated oven and bake for around 50 minutes, you’ll know it’s ready when sticking a skewer or knife into the centre of the cake comes out clean. If not, leave it in for longer however I recommend if more time is needed you place some tin foil over the cake so that the top does not burn.

Either whilst the cake is baking, or whilst it’s cooling (it really doesn’t matter) you can begin to make the drizzle. All you need to do is mix in the lemon juice and sugar, you may feel it needs some more sugar, if so then just add a little extra. Then once you’ve taken the cake out and it’s fully cooled down it’s time for the drizzle to go on. Keeping the cake in the tin you’re going to prick small holes all over so that the juice can get into the sponge, then pour the drizzle on top. Once you’ve poured it all I suggest you leave it for 10 – 15 minutes to let the sugar crystallise, I like to put it into the fridge as it works faster.

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Once that’s done you can remove it from the tin, cut it up into how many piece you’d like and eat away, it’s that tasty it’s tempting to eat it all in one sitting haha! If there are any pieces left then I’d recommend you put it into a food container to keep it fresh.

If you do end up baking this yummy cake then let me know below, you won’t regret it plus you’re friends and family will love you for it.

L

xo

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