Steps to Prepare Quick Lemon drizzle cake

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lemon drizzle cake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Lemon drizzle cake is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Lemon drizzle cake is something which I’ve loved my entire life.

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

Steps 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 is going to wrap this up with this special food lemon drizzle cake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!