LEMON DRIZZLE CAKE
LEMON DRIZZLE CAKE
ingredience
3 eggs
280g self-raising flour
25g melted butter
125ml of rapeseed or sunflower oil
140g caster sugar
1tsp of baking powder
Juice of 1 ½ Fresh Lemons
The zest of two lemons
120ml milk
Lemon sugar syrup:
25g icing sugar
¼ juice of a fresh lemon
Lemon icing (Optional Extra)
50g icing sugar
¼ juice of a fresh lemon
You'll also need:
Loaf tin, greased and lined or use a tin liner
Preparation
Preparation Time 25-30min
Cooking Time 40-45min
Oven Temperature180ºC / 350ºF / Gas Mark 4.
Method
A classic lemon drizzle is lovely for an afternoon tea on a summer's day. This fresh, moist, lemon-zest, lemon-flavoured cake is a popular favourite.
This classic cake recipe is full of citrus flavour and is perfect for all baking abilities, including beginners!
Reducing the saturated fat from a full Butter recipe to Rapeseed Oil makes for a lighter, fluffier cake.
The lemon cake will keep for 3 days and will freeze well for up to 2 months.
Method
This is an easy-to-make cake. You can make this using 100% oil and replace the 25g of melted butter with an additional 25 ml of oil if you wish. The butter, however, adds additional flavour to the cake. Place all the wet ingredients into a bowl and mix
3 eggs,
Raspeseed oil
Melted butter,
Milk
Lemon Juice,
Add these wet ingredients to the dry ingredients.
Flour
Caster Sugar
Baking powder
Mix well with a whisk to form a smooth batter, then transfer the mixture to a lined baking loaf tin.
Cook at in a Preheat the oven to 180ºC/350ºF/Gas Mark 4 for 40/45min
If cooking in a fan oven, reduce the heat level slightly
(Fan oven tip)
If you use a fan oven and cannot turn off the fan, cover the cake with foil, leaving space for the cake to rise; this will prevent the top from burning. Remove the foil after 40 minutes and cook for a further 5 minutes to brown the top.
Remove the cake from the oven once cooked, but keep it in the loaf tin.
While the cake is still hot, pierce the cake with a cocktail stick or wooden skewer.
Pour the syrup mix, ¼ of a lemon juice, and 25g of icing sugar over the cake slowly, so the syrup penetrates the cake. This will keep the cake moist and full of the lemony flavour.
Allow to cool, but still keep in the tin
Once the cake has had time to cool, pour the dizzle icing over the top: ¼ lemon juice and 50g icing sugar. Use a flat knife to spread the icing, then remove the cake from the tin completely, including the tin liner.
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