Monday, September 1, 2014

Lemon Drizzle Cake.

This light, tangy and moist lemon drizzle cake is perfect to bake for morning or afternoon tea. 

The recipe is so simple and easy that you could easily double or even triple the recipe to bake one large cake, which would be perfect to freeze for later, or if you were going to a party. It is a perfect light bake that isn't to dense and rich with chocolate, and I am sure some people love something a little lighter to eat once they have finished a meal. 

To make this cake you are going to use minimum equipment and the only addition that you will require for your ingredients is a lemon. All the rest should be staples in your kitchen at home. 

The sponge itself is light, fluffy and melts in your mouth straight away once you have drizzled it in your lemon icing and  it is still slightly warm. When you pour the icing over the top when it is still slightly warm, it will soak into the sponge and draw out a stronger lemon flavour. 

Lemon Drizzle Cake Recipe. 

The cake:
175g unsalted butter, at room temperature 
175g caster sugar 
3 large eggs 
175g self-raising flour 
1teaspoon baking powder 
Rind of one lemon 

The icing: 
115g Caster Sugar 
1/4 cup lemon juice  

1. Preheat your oven to 180-degrees and line a loaf tin. 
2. Cream the butter in a large mixing bowl until it lightens in colour and becomes light and fluffy. (You can use a stand mixer or hand held mixer here - saves using your arms!) 
3. Gradually add the caster sugar whilst beating all the time. 
4. Add the eggs one at a time with a dash of flour in between each addition. 
5. Sift the flour and baking powder into the bowl and mix gently, adding the rind of the lemon as the mixture starts to come together. 
5. Cook for around 30-40 minutes or if a tooth pick is inserted and comes out clean. 
6. Once the cake is removed from the oven and looking golden, leave to cook on a wire rack and make the icing. 
7. Mix together the caster sugar and lemon juice. 
8. Once the cake is cool, use a skewer or fork to prick holes in the top of the cake. Then pour the lemon icing  over the top allowing the juice to soak into the sponge. 
9. Serve. 


M x

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