Lemon Drizzle Cake

I love lemon. I’m pretty sure it’s my favourite flavour for just about anything: sweets, ice cream, tea… It’s also a great flavour to add to things like salmon or chicken. And then, of course, you’ve got the baked goods. If you go back through the recipes I’ve posted on here you’ll notice I add a bit of lemon juice to just about anything.

One of my favourite recipes is this Lemon Drizzle Cake recipe. I’ve made it a few times before, and it always comes out great. It’s completely infused with this wonderful lemon-y taste that makes it taste absolutely delicious. It’s really easy to make and an excellent treat to go with a nice cup of (lemon) tea.

This was also the first time I used the electric mixer I bought just before Christmas! A few weeks before Christmas I realised I didn’t own an electric mixer, which is quite inconvenient when you bake as much as I do. That’s what you get when you move out of your parents house; you realise you don’t have the most basic things, even over a year after you’ve moved out. I had another one of those moments yesterday, when I realised I didn’t have a grater… Luckily I could borrow one from my landlady!

lemondrizzlecake

You’ll need…

– 200 g plain flour

– 40 g cornflour

– 2 teaspoons of baking powder

– 140 g sugar (granulated, white)

– a pinch of salt

–  3 eggs

– 125 g butter (softened or melted)

– 1 lemon

– 4 tablespoons of icing sugar

– a cake/loaf tin

– a grater

– a juicer

– an electric mixer

– and an oven, of course! This cake needs to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Grate and squeeze the lemon Let’s start with making sure all the parts of the lemon are ready for use. Grate the lemon zest above a little bowl or plate or whatever you like. When there’s no zest left to grate anymore, cut the lemon into two halves, and squeeze all the juice out of them with the juicer.

2. Mix the dry ingredients together With that out of the way, you can now start to prepare the batter. Mix the flour, the cornflour, the baking powder, the salt, and the sugar (not the icing sugar!) together in a bowl.

3. Add wet ingredients and mix together Now it’s time to add the wet ingredients: add the eggs, the butter and the lemon zest to the mixture. You also have to add the lemon juice, but make sure you leave out 2 tablespoons of the juice because you’ll need that for the drizzle. Use electric beaters to mix everything together until it’s nice and smooth.

4. Prepare your tin and bake the cake Prepare your tin by buttering and flouring it. Next up, you pour the batter in the tin and smooth the top. Then put it into your preheated oven and bake it for 45 to 55 minutes.

When it’s done, insert a skewer to make sure if it’s really done. When I did so after 45 minutes it came out completely wet with lots of batter sticking to it (even though the top had a nice golden brown colour). However, after another 10 minutes of baking, it came out completely clean. When the cake is done, take it out of the oven and let it cool for a bit.

5. Prepare the drizzle While the cake is cooling, you’ve got to prepare the drizzle. Mix the remaining 2 tablespoons of lemon juice together with the 4 tablespoons of icing sugar.

Tip: If you want you can also leave the drizzle out. The lemon juice has a very strong taste, which I really like, but if you want a more neutral tasting (but still delicious) cake, it’s perfectly okay to not add the drizzle.

6. Add the drizzle Now that your cake has cooled down a bit (but not completely!), it’s time to add the drizzle. Poke about 8 or 10 holes in the cake with a knife or a skewer and then pour the drizzle over the cake. It’ll now infuse the cake with it’s perfect lemon-y taste.

When the drizzle has been “soaked” into the cake, take it out of the tin and let it cool completely. Or start munching right away, ’cause it tastes great when still slightly warm!

And there’s your delicious Lemon Drizzle Cake! Enjoy!

lemondrizzlecake4lemondrizzlecake2lemondrizzlecake3

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7 thoughts on “Lemon Drizzle Cake

  1. I am going to try this. I’ve made lemon sponge before (a lovely Rachel Allen recipe) but I like the sound of the corn flour in this. I make corn bread all the time and couldn’t get corn flour in my local supermarket, so I had to bulk buy online. The house is coming down with the stuff. Enjoy your mixer, they are a godsend!

  2. Pingback: 20 Desserts Inspired by Literature | Books Baking and Blogging

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