Lemon Drizzle Cake

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Lemon Drizzle Cake

Lemon Drizzle Cake

Today I have for you this beautiful and light Cake, very lemony and moist, just as it should be. This Lemon Drizzle Cake will keep in an airtight container for up to a week, and it tastes even better as the days go by. It is an easy cake to make, with pride, and it is one of those wonderful recipes that will become a firm favourite with your family, as it is so mouth-watering! Baking has become fun! It is both creative and a pleasure when you see and taste the results.

Lots of people make sponge cake for the afternoon tea, but I prefer this beautiful cake, not only is it delicious but it goes a long way, especially if you have big party. You can cut in the middle and then add lemon curd if you wish, OR even lemon jam, guilt free, it’s my party – because I can!

I have lots of lemons that I have bought at the market – so I thought I had better make this lovely cake.

Let’s see how it’s made:

Print Recipe
Lemon Drizzle Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
For the sponge:
For the syrup
For the icing: (1)
For the icing : (2)
Course Cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
For the sponge:
For the syrup
For the icing: (1)
For the icing : (2)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the sponge:
  1. Beat the sugar, lemon zest, milk for about 2 mins on high speed then add the margarine and beat for 30 seconds.
  2. Mix the flour, corn flour with baking powder and fold in, then slowly fold , into the margarine.
  3. Scoop the mixture into a lined 7"x7" baking tin, then bake in the medium oven gas mark 4 /180 and bake for 40 mins, less if it is fan oven.
  4. Take out and let it cool down in the tin on a cake wire.
For the syrup:
  1. In a small saucepan bring to the boil the sugar, lemon and the water until the sugar has melted and you see it has stared to thicken then turn the heat off.
  2. Let the syrup cool down slightly.
  3. Take the cake- and using a tooth pick- prick it as in the photo, then slowly pour the syrup over making sure it's even. Now let the cake cool down completely.
For the icing (1)
  1. Mix all the ingredients together, then pour over the cake make sure you cover the sides as well, then sprinkle the thin sliced lemon zest, then let it set for 5 mins.
For the icing (2)
  1. Mix the icing sugar and the lemon juice, make sure it's not very runny, then pipe in any design you like. I did squares as my cake was that shape.
  2. Let the cake set completely, after 2 hours you can cut a slice. Enjoy with nice cup of tea.
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2 Comments

  1. Ruth says:

    This looks absolutely scrumptious! Can’t wait to try it!

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