Lemon Drizzle Cake

Lemon Drizzle Cake

 

 

 

 

 

 

 

At this time of year we are all stuffed with the traditional Christmas food and of course the leftovers.

I had some friends coming round for a cuppa this morning and wanted to have something a little lighter and fresher than the usual Christmas cake.

I had  quick think and look in the cupboard to see what I had and decided on a Lemon Drizzle Cake….. just what the doctor ordered.

So I set about gathering the ingredients together, self raising flour, eggs, sugar, butter and lemons of course.

Put the oven on, found the loaf tin, the mixer and we were ready to get started.

Lemon Drizzle Cake

 

 

 

 

 

 

 

I weighed the sugar and butter into a large bowl, put it into the microwave for 25 seconds to soften the butter.

I then mixed the sugar and butter together before using the electric whisk to whip some air into the mixture and some lightness, whip until the mixture is light and fluffy.

Add the eggs one at a time and whisk the mixture after the addition of each egg, I also added some flour after each egg.

So mix the sugar and butter together until light and fluffy, add one egg, whisk until it is incorporated, add some flour, mix again, add another egg, mix again and so on, until you have added all the eggs, and then add the remaining flour, whip the mixture for 1 minute to make sure it is well combined and then add the zest of the lemon and mix for 10 seconds to distribute the lemon zest into the mixture.

I lined the loaf tin with some grease proof paper and poured the mixture into the tin, it didn’t really ‘pour’ in, as it was nice and thick, but once all the mixture was in the loaf tin, I smoothed out the top and popped it into the oven.

Lemon Drizzle Cake

 

 

 

 

 

 

 

I set the timer and put the kettle on, I wanted a cuppa before the cake was ready, no harm in that!

The timer was set for 35 minutes to start with, so I can see if I needed longer and if the temperature needed altering.

The bell rang on the timer and I recovered the cake from the oven, the smell was delicious. I could see that the cake needed longer, although there was a nice golden colour on the cake and it was risen in the centre, it was still ‘wobbly’. So I returned the cake to the oven at the same temperature and set the timer for a further 12 minutes.

Again the bell rang and I brought this wonderful cake from the oven again. It was looking a lot better, but when I tested it with the toothpick, it was still wet in the middle, not just a wee bit, but it was wet……

So back into the oven, another 12 minutes on the timer and I turned the oven down to 170c as I didn’t want the ends to over cook.

The bell rang and this time, it was just perfect, the outside was a wonderful golden brown and the toothpick came out clean.

I placed the cake on the top of the cooker to cook slightly while I prepared the lemon drizzle for the ‘drizzle’.

Lemon Drizzle Cake

 

 

 

 

 

 

 

While the cake was cooling I used the toothpick to pierce the top of the cake all over. I used the full length of the toothpick to make sure the drizzle would reach through the cake. It was about 10 minutes from the time I removed the cake from the oven and before I started to add the drizzle.

Lemon Drizzle Cake

 

 

 

 

 

 

 

I used a small bowl to mix the lemon juice and sugar, the sugar didn’t complete dissolve in the lemon juice, but enough so I had a nice sticky lemon mixture. I used a small spoon and gradually ‘drizzled’ the lemon syrup over the top of the cake. Allowing the syrup to soak in between each ‘drizzle’.

Lemon Drizzle Cake

 

 

 

 

 

 

 

My friends arrived about 20 minutes later, so the cake was still a little warm and had soaked up all the lemon syrup, I couldn’t wait to try my creation.

Oh my it was well worth the wait. The drizzle had just enough sugar and lemon, a wonderful citrus flavour with a hint of sweetness a success even if I do say so myself. The cake was light and moist a hit with everyone.

Luckily there is a little left for later for me to enjoy with another cuppa.

This is really worth giving a go, a very easy recipe and not a lot to work through, took me about 15 minutes from start to finish to complete the mixing.

Next time and there will definitely be a next time, I think I will replace some of the lemon drizzle with a lemon icing, with a little grated lemon zest on top just to jazz it up.

I can see another invite to friends very shortly, and of course I will just have to bake another cake.

I don’t really need an excuse, but it’s nice at this time of year.

I do hope you enjoy this cake as much as I do, there are so many variations for this recipe, this can be your go to recipe.

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Lemon Drizzle Cake
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Print Recipe
Delicious, light and zingy lemon drizzle cake. Ideal at any time of the day.
Servings Prep Time
10 Slices 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
10 Slices 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Lemon Drizzle Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Delicious, light and zingy lemon drizzle cake. Ideal at any time of the day.
Servings Prep Time
10 Slices 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
10 Slices 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Ingredients
Servings: Slices
Units:
Instructions
  1. Pre-heat the oven to 210c. Line a 1lb loaf tin with grease proof paper.
  2. Weigh 225 grams of sugar and butter into a large bowl and place in the microwave for 20 seconds to soften the butter.
  3. Mix the butter and sugar together and using a whisk, whip the mixture together until you have a light whipped mixture.
  4. Add 1 egg and mix until all combined, add a little flour and mix again.
  5. Repeat adding the eggs and flour alternatively until the four eggs have been added and then add the remaining flour. Mix lightly until the mixture is fully combined.
  6. Grate the zest of the lemon and add to the mixture. Whip again for 10 seconds to distribute the lemon zest through the batter.
  7. Smooth the mixture into the loaf tin and place in the oven. Turn the oven down to 200c, bake for 35 minutes.
  8. Remove the cake from the oven and check to see if the centre is cooked, test with a cocktail stick. Return the cake to the oven and reduce the oven to 170c and cook for a further 10 minutes.
  9. Test again with the toothpick, this time it should be clean.
  10. Remove the cake from the oven and allow to cook for 10 minutes before drizzling with the Lemon syrup. Using the toothpick, push it into the cake all over the top, using the full length of the toothpick so the lemon drizzle will work down into the cake.
  11. To make the lemon drizzle, weigh 70 grams of castor sugar into a small bowl and squeeze the juice from the lemon. Stir the mixture together to dissolve some of the sugar.
  12. Leave the cake in the tin and pull the grease proof paper up so that when you pour the lemon drizzle over the top of the cake it can run down the sides of the cake and not the tin.
  13. Gradually spoon the lemon drizzle over the top of the cake, I did this in 3 stages, allowing the drizzle to soak into the cake between each addition.
  14. Allow the cake to cook slightly before slicing, this will allow it to firm up slightly and makes it easier for cutting. Delicious.
Recipe Notes

This recipe is ideal for any loaf cake, swap the lemon for orange, grapefruit etc, what ever you fancy and you can make an icing for the top instead of the drizzle, with a little zest on top.

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