Lemon drizzle cake is a classic homebaking favourite that pops up all of the time. It can be beautiful with it’s tangy an sweet flavour but I have seen some real disasters over the years. The perfect lemon drizzle loaf needs to be made with a light sponge that will absorb plenty of syrup but also firm enough not to fall apart. A crisp glaze on the outside using icing sugar and lemon juice also finishes it off perfectly.
Lemon Drizzle cake
Ingredients:
For the Cake:
- 190g Sugar
- 190g Flour
- 190g Butter
- 3 Large Eggs
- 6g Baking Powder
- Zest of 2 Lemons
For the Glaze:
- 200g Icing Sugar
- Zest of 2 Lemons
Method:
- Mix butter, sugar and lemon zest together in a machine, letting it beat until smooth.
- Once the butter, sugar and lemon are smooth, slowly add the eggs whilst beating to incorporate fully.
- Then add the dry ingredients, and fold them in so as not to knock any air out of the mix.
- Spoon the mix into your buttered loaf tin, only halfway up the side of the tin as it will leave space for the cake to rise.
- Put into the oven at 160 degrees, for around 20-25 minutes, or until a knife comes out clean.
- While the sponge is in the oven, mix the lemon juice and icing sugar together to make the syrup.
- Once the cake is cooked, allow to cool a little and then stab the cake with a skewer or knife to make multiple holes all over the cake, and pour over the syrup evenly. Once fully cooled remove from the tin and its ready to serve.
