Lemon drizzle cake is a tangy traditional that I personally want as zesty as doable and is why I additionally embody lemon juice within the sponge in addition to the icing whereas most recipes add the citrus to the topping.
We made this cake for Mom’s Day this yr and when you can have a extra clear icing (therefore the identify drizzle) added when the cake is heat, my kids want the thicker icing you may see right here dripped over the cake as soon as it’s cooled (it additionally pictures higher to be sincere).
I’ve included the way to create each toppings nevertheless beneath so you may select which you like to your lemon drizzle cake.
Elements:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 1 lemon for the juice and zesting
- 225g self elevating flour
Icing components (added as soon as the cake is cooled):
- 1½ lemons, washed and juiced
- 3 tbsp water
- 250 icing sugar
Drizzle topping (added as soon as the cake is heat):
- 1½ lemons, washed and juiced
- 85g caster sugar
Methodology:
Preheat the oven to 180°C.
In a big mixing bowl, beat the butter and sugar collectively or add to an electrical mixer and pulse. Add within the egg and beat. Subsequent, add the juice of 1 lemon and the self elevating flour (I like so as to add mine by way of a seive) and stir till easy.
Pour right into a greased 8 x 21cm tin and bake for 40 minutes. I prefer to test mine across the 30 minute mark. Add a skewer as a take a look at and if it comes out clear, your cake is prepared. If you’re choosing the drizzle topping, whereas it’s baking, mixing the lemon juice and caster sugar till the sugar has dissolved and pour over the cake as quickly because it comes out of the oven. You may grate lemon rind over it too for adornment.
If you’re choosing the icing topping you see right here, combine the lemon juice with the water and icing till it thickens a little bit. As soon as the cake is cooled, fastidiously drip it over making certain it’s easy on prime. Add the grated lemon rind for decor.
Get pleasure from!
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