LEmon Drizzle cake
Who doesn’t like a slice of lemon drizzle? This is an indulgent cake, soaked in a tangy lemon syrup and makes a delicious afternoon treat.
Ingredients
3 eggs
225g caster sugar
75g softened salted butter
100ml double cream (see notes for DF option)
180g self-raising flour
Grated zest of 2 lemons
Syrup ingredients.
75g caster sugar
100ml water
freshly squeezed juice of 2 lemons
Icing ingredients. ( optional)
100g of icing sugar
Freshly squeezed juice of 1/2 a lemon
Method
1. Preheat the oven to 170 degrees Celsius.
2. Line a 2lb loaf tin with parchment paper.
3. Place the eggs and sugar in a stand mixer with paddle attachment (or mixing bowl and electric hand held whisk) and mix for 3 minutes until pale and fluffy.
4. In a saucepan, gently melt the butter, remove from the heat and then stir in the cream until combined.
5. Pour the cream/butter mix slowly into the egg mixture and stir by hand or on a low speed until combined.
6. Sieve the flour and carefully fold it into the cake batter with a spatula.
7. Fold in the lemon zest.
8. Pour into the prepared loaf tin and bake for 40-45 minutes until well risen and golden. The cake is cooked when a skewer is inserted and comes out clean.
9. Meanwhile make the syrup by gently heating the sugar and water in a saucepan until the sugar dissolves. Remove from the heat and add the lemon juice. Allow it to cool slightly.
10. Once the cake has been removed from the oven, cooled slightly whilst still in the tin, make multiple holes in the cake with a skewer and then pour over the warm syrup.
11. Then allow the cake to cool completely in the tin.
12. Make the icing by combining the icing sugar with the lemon juice, adding a little water if necessary. Drizzle the icing over the cooled cake and allow it to set for 10 minutes.
Notes
This recipe can be made with dairy free butter and dairy free double cream alternative. I use The Coconut Collab double cream and it is a fabulous alternative. Use same ratio of ingredients, just swap for dairy free.
I have said the icing is optional because it does add extra sweetness, which some people may not want. I use the icing to cover up the multitude of skewer marks (I make a lot of holes!)and when making it for myself, add slightly more water and lemon juice to make more of a glaze than thick icing.