Lemon drizzle cake
Lemon drizzle cake

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, lemon drizzle cake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Lemon drizzle cake is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Lemon drizzle cake is something which I have loved my whole life. They are fine and they look wonderful.

Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. Follow this Tana Ramsay recipe to make the all-time classic lemon drizzle cake.

To begin with this particular recipe, we have to prepare a few components. You can have lemon drizzle cake using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Lemon drizzle cake:
  1. Prepare For the cake:
  2. Make ready 125 g soft unsalted butter (a bit warmer than room temperature)
  3. Prepare 175 g caster sugar
  4. Make ready 2 large eggs
  5. Take Zest of 1 lemon (or two if you like a sharper taste)
  6. Take 175 g self raising flour
  7. Take Pinch salt
  8. Take 4 tablespoon whole milk
  9. Take For the lemon syrup 🍋
  10. Take Juice of 2 lemons
  11. Make ready 90 g icing sugar
  12. Take (optional) vanilla and elderflower
  13. Get For the glaze
  14. Take Juice of a lemon
  15. Make ready 150 g icing sugar

Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. Everyone loves a lemon drizzle cake! This cake is also the star of an afternoon tea and any time The cake is made with the all-in-one method in a mixer and if you don't have one, then you can do it.

Instructions to make Lemon drizzle cake:
  1. Preheat oven to 180 Deg, butter and line the tin with parchment paper
  2. Cream butter and sugar until it almost doubles in size. Add lemon zest and eggs, beat them until they're well mixed
  3. Fold in flour and salt, just enough until the flour combines with the rest. Add milk (not necessarily all 4 spoons) and mix well
  4. Pour batter in tin and put in the oven for 45-50 mins. (Skewer test)
  5. For the syrup, put the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved. Add elderflower/vanilla and lemon zest to taste (more lemon zest/juice if you like a sharper lemon taste)
  6. When the cake is baked, skewer it all over and evenly pour the warm lemon syrup and let it cool for at least an hour
  7. For the glaze, whisk together the icing sugar and lemon juice and pour over the cake

Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped. This cake is ideal as a whole cake, or cut into small, bite-size pieces for cafe servings, or for an afternoon tea party. Find a lower fat recipe for lemon drizzle cake. Tuck into this delicious lemon drizzle cake recipe.

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