Lemon drizzle cake
Lemon drizzle cake

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemon drizzle cake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Lemon drizzle cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Lemon drizzle cake is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have lemon drizzle cake using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Lemon drizzle cake:
  1. Prepare For the cake:
  2. Take 125 g soft unsalted butter (a bit warmer than room temperature)
  3. Prepare 175 g caster sugar
  4. Get 2 large eggs
  5. Prepare Zest of 1 lemon (or two if you like a sharper taste)
  6. Prepare 175 g self raising flour
  7. Take Pinch salt
  8. Take 4 tablespoon whole milk
  9. Prepare For the lemon syrup 🍋
  10. Get Juice of 2 lemons
  11. Take 90 g icing sugar
  12. Prepare (optional) vanilla and elderflower
  13. Get For the glaze
  14. Take Juice of a lemon
  15. Make ready 150 g icing sugar

Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking Recipe Tips. 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.

Instructions to make Lemon drizzle cake:
  1. Preheat oven to 180 Deg, butter and line the tin with parchment paper
  2. Cream butter and sugar until it almost doubles in size. Add lemon zest and eggs, beat them until they're well mixed
  3. Fold in flour and salt, just enough until the flour combines with the rest. Add milk (not necessarily all 4 spoons) and mix well
  4. Pour batter in tin and put in the oven for 45-50 mins. (Skewer test)
  5. 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)
  6. 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
  7. For the glaze, whisk together the icing sugar and lemon juice and pour over the cake

This cake is ideal as a whole cake, or cut into small, bite-size pieces for cafe servings, or for an afternoon tea party. Find a lower fat recipe for lemon drizzle cake. 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. Tuck into this delicious lemon drizzle cake recipe.

So that is going to wrap it up with this exceptional food lemon drizzle cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!