I have posted a recipe for a lemon drizzle cake before but I believe that this may be the “one”.
Every time I bake a lemon drizzle I have a problem with it. Under baked is my usual issue but struggle to avoid this without burning the edges and top to a cinder. Anyway my previous post for a Nigella lemon drizzle can be found here, you can see from the pictures that it was definitely on the scorched side. It did taste ok but it wasn’t great.
This recipe can be found in the first Bake off book. This is the book that also gave me the best chewy ginger cookie recipe, click here for that one.
This lemon drizzle recipe calls for the all in one method. It’s not a method I have used really but it truly is about as easy a cake to mix as you can get. As long as you have some sort of electric mixer device 🙂
- For the cake mixture
- 200g unsalted butter, very very soft
- 250g caster sugar
- 3 medium eggs, beaten at room temp
- finely grated zest of 2 medium unwaxed lemons
- 250g self raising flour
- 1/2 tsp baking powder
- 100ml room temp milk ( I substituted butter milk as my preference for cakes)
- for the topping
- 100g caster sugar (I substituted icing sugar, works fine)
- juice of 2 medium unwaxed lemons
- finely grated zest of 1 lemon
A 20cm Springform deep round cake tin, greased and lined with greaseproof paper
- Love, love, love this method. Do make sure your butter is super soft and your flour is sifted.
- Preheat your oven to 180 degrees c
- Simply put all the ingredients in a bowl and using either a food mixer or hand electric mixer. Blitz till it resembles cake mix.
- Dollop your batter into the tin, lightly smooth into the edges, and bake till golden and a skewer inserted into the cake comes out clean. Recipe calls for 50-60 mins.
- Your oven may mean you need slightly more or slightly less 🙂 start checking after 35 mins 🙂 My oven is definitely on the feisty side and so I probably could have taken my cake out 5 minutes before I did. She’s a little darker than I would have liked but no matter. This cake is all about flavour not looks 🙂
- Meanwhile take your lemon syrup ingredients, pop them into a small saucepan and then heat together to create syrup.
- Once you have your cake out of the oven. Leaving it in the tin. Poke holes all over it using a skewer/cocktail stick or whatever you have to hand. I did this once with a cork screw with some (not total) success.
- Drizzle your syrup over the cake and encourage it to go into the holes. I tend to spoon it on so that I can do this.
- Resist the temptation to take the cake out of the tin. You need to let it cool in the tin, while it soaks up the syrup.
- Make a cup of tea. Take your cake out of it’s tin, place on a plate, cut a large slice.
- Patience rewarded. Om nom nom
It’s really not a very pretty cake, but it is super yummy 🙂 as you can tell from the crumb covered plate at the back there!!!