Lemon Drizzle Cake
Just the zestiest cake there ever was!
TINS
- 1 x 1lb (Standard) Loaf Tin
- OR 1 x 6/7inch Circle Cake Tin
INGREDIENTS
You’ll need the zest of 1 unwaxed lemon and the juice of approx 1.5-2 lemons for this recipe
cake
120g Unsalted Butter or Baking Margarine
120g Caster Sugar (60g White Caster + 60g Golden Caster is my fave but feel free to use whatever you have)
1/2 tsp Vanilla Extract
Zest of 1 lemon
2 tbsp Fresh Lemon Juice (approx juice of 1/2 Lemon)
130g Self Raising Flour
1/2 tsp Baking Powder
lemon simple syrup (drizzle)
80ml (1/3 cup) Water
65g White Caster Sugar
2-3 tbsp Fresh Lemon Juice (approx juice of 1/2 Lemon)
optional: lemon glaze
50g Butter
80g Cream Cheese
175g Icing Sugar
2-3 tbsp Fresh Lemon Juice (approx juice of 1/2 Lemon)
METHOD
cake
Preheat your oven to 160 C Fan/180 C/Gas Mark 4-5.
Combine your butter, sugars & vanilla extract, lemon juice & zest and cream together until light and fluffy, at least 5-8 mins.
Add the eggs mixing until well combined. About 4-6 mins.
Next fold in the flour and baking powder, until well incorporated, careful not to mix to vigorously and knock out the air from the creaming stage.
Pour into cake tin and pop into the oven for about 40 - 55 mins depending on your oven. The cake is ready when a skewer/knife comes out clean and the cake springs back when lightly pressed on the top with a single finger. Please wait at least 25 mins before first opening the oven door to check on the cake.
simple syrup
Combine the sugar and water in a pot and bring to boil, whilst stirring often.
Continue to boil until the sugar dissolves. Once dissolved, leave the mixture to cool.
Add in the lemon juice, one teaspoon at a time until the syrup is 'lemony' enough for your taste. 3 teaspoons was perfect for me.
frosting
Whip the butter, and vanilla extract until light & soft. Top tip: Take out the butter about an hour before you need it for the frosting. It makes it easier to whip up
Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined.
Add the icing sugar to the mixture and mix well until smooth.
Add 3tsp lemon juice to loosen up the frosting to a nice pourable consistency. If it not runny enough, add more lemon juice or water, a teaspoon at a time until you get the right consistency.
ASSEMBLE
Use a fork to poke holes all over the cake surface and liberally drizzle the lemon simple syrup all over the cake. Leave the syrup to soak into the cake for about 5 minutes. Next pour the lemon glaze over the cake and use a spatula or knife to spread it from corner to corner. Place the cake in the fridge for at least 20-30mins to allow the glaze set and then slice up and enjoy!
Have a bake and let me know what you think @OsiBakes
Lemon Drizzle
Ingredients
- 1 x 1lb (Standard) Loaf Tin OR 1 x 6/15cm Circle Tin
- 120g Butter or Baking Margarine
- 120g Caster Sugar
- 2 Large Eggs
- 1/2 tsp Vanilla Extract
- Zest of 1 lemon
- 2 tbsp Fresh Lemon Juice (approx juice of 1/2 Lemon)
- 130g Self Raising Flour
- 1/2 tsp Baking Powder
- 80ml (1/3 cup) Water
- 65g White Caster Sugar
- 3 tbsp Fresh Lemon Juice
- 50g Butter
- 80g Cream Cheese
- 175g Icing Sugar
- 3 tbsp Fresh Lemon Juice
Instructions
- Preheat your oven to 160 C Fan/180 C/Gas Mark 4-5. Line your tin with baking paper OR grease & flour your tin.
- Combine your butter, sugars & vanilla extract, lemon juice & zest and cream together until light and fluffy, at least 5-8 mins.
- Add the eggs mixing until well combined. About 4-6 mins.
- Next fold in the flour and baking powder, until well incorporated, careful not to mix to vigorously and knock out the air from the creaming stage.
- Pour into cake tin and pop into the oven for about 40 - 55 mins depending on your oven. The cake is ready when a skewer/knife comes out clean and the cake springs back when lightly pressed on the top with a single finger. Please wait at least 25 mins before first opening the oven door to check on the cake.
- Combine the sugar and water in a pot and bring to boil, whilst stirring often.
- Continue to boil until the sugar dissolves. Once dissolved, leave the mixture to cool.
- Add in the lemon juice, one teaspoon at a time until the syrup is 'lemony' enough for your taste. 3 teaspoons was perfect for me.
- Whip the butter, and vanilla extract until light & soft. Top tip: Take out the butter about an hour before you need it for the frosting. It makes it easier to whip up
- Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined.
- Add the icing sugar to the mixture and mix well until smooth.
- Add 3tsp lemon juice to loosen up the frosting to a nice pourable consistency. If it not runny enough, add more lemon juice or water, a teaspoon at a time until you get the right consistency.
- Use a fork to poke holes all over the cake surface and liberally drizzle the lemon simple syrup all over the cake. Leave the syrup to soak into the cake for about 5 minutes. Next pour the lemon glaze over the cake and use a spatula or knife to spread it from corner to corner. Place the cake in the fridge for at least 20-30mins to allow the glaze set and then slice up and enjoy!
Notes:
Bring out all your ingredients to room temperature before you bake (unless stated otherwise). It helps the ingredients to combine better!
Calories
225Fat (g)
13.10Sat. Fat (g)
7.68Carbs (g)
26.14Fiber (g)
0.44Net carbs
25.70Sugar (g)
18.10Protein (g)
1.92Sodium (mg)
212.42Cholesterol (g)
45.16
