Steps to Make Ultimate Lemon drizzle cake

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lemon drizzle cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lemon drizzle cake is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Lemon drizzle cake is something which I’ve loved my entire life. They are nice and they look fantastic.

How to make a Lemon drizzle cake, quick & easy step by step instructions from start to finish. Please checkout the channels new recipe Book in the website. This Lemon Drizzle Cake may well be the most delicious bake EVER! A fluffy, moist and buttery sponge soaked with tangy lemon syrup and a crunchy sugar crust.

To get started with this particular recipe, we have to prepare a few ingredients. You can have lemon drizzle cake using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Lemon drizzle cake:

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

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. A lemon drizzle cake is more of a concept than an actual recipe. Although there is a time and a place for Madeira-type plain lemon sponge, sometimes just a bit more pizzazz and sugar is required.

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

A lemon drizzle cake is more of a concept than an actual recipe. Although there is a time and a place for Madeira-type plain lemon sponge, sometimes just a bit more pizzazz and sugar is required. Lemon cake is always a crowd favorite and this lemon drizzle cake is not only a fail-safe, easy recipe but also results in the most delicious, tangy and moist cake you will make. Although I love all my recipes equally, this lemon drizzle cake has a special place in my heart - feedback suggests it's. I don't bake lemon drizzle cake very often any more, because i am likely to eat the whole thing and not share it.

So that’s going to wrap it up with this exceptional food lemon drizzle cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!