I have written about this cake before in this post and in this one, but it is so good I think it deserves another post.
It's funny, when I look at my blog stats the most popular post of all times is Tana Ramsey's Lemon Drizzle Cake, but this one is so much better and it is easier to make also. No creaming the butter and sugar, no heating lemon juice and sugar for a glaze and yet a perfect moist and lemony cake as a result. How can you go wrong?! Whenever I make this I get loads of compliments and requests for the recipe. So if you have come here after googling "lemon drizzle cake recipe" look no further! The recipe originally came from my friend Karen who writes Lavender and Lovage.
This one is for my students who are graduating this year. Well done to you all!
Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake
CAKE
5
oz
self-raising flour
1 tsp baking powder
4
oz
butter, softened
4 oz
golden caster sugar
2 tbsp good quality
lemon curd
1 large
lemon, rind of, grated
2
eggs, whisked
1 tbsp
water or
lemon juice
SYRUP
1
juice of
large lemon
4 oz granulated sugar
Preheat your oven to 175 C/Gas 3-4
Grease and line a 2 lb loaf tin or round cake tin.
Put
all the cake ingredients together into a large bowl & mix
thoroughly with a wooden spoon and then a hand held mixer for a maximum
of 3 minutes.
Pour into the prepared loaf or cake tin & bake for 45-50 minutes or until a skewer inserted comes out clean.
While the cake is baking, make the syrup, by mixing the lemon juice and sugar together.
On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
Whilst the cake is still hot, pour the syrup over the top of the cake. Leave it in the tin to cool.
The syrup will leave a crunchy residue of sugar and be sticky to touch.
The quantity above can be easily doubled for a larger family cake.
The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake.
Tuesday, 19 June 2012
Lucious Lemon Drizzle Cake
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6 comments:
Your pictures are amazing! What camera do you use?
Awww, thanks Chloe. I use whatever camera is on hand. That can be either my phone (HTC Desire) as in this case, my really old Canon Powershot or a Canon D200.
I am JUST so thrilled that you are still enjoying this recipe Sylvie, and your photos are STUNNING too....I am loving these overhead shots lately! It's wonderful to think that this recipe I shared so many years ago is still on your tea time table.....THANKS for letting me know you had made it again and blogged it.....LOVE Karen xxx
I LOVE lemon drizzle cake and this recipe sounds too good to be true! so easy and SO delicious. Going to try this :)
Mary x
Great Recipe....I know, I've made it loads of times! :o) I have two or three of Karen's that I use all the time. Her Victoria Sponge is excellent too. Hope you are well Sylvie
Hi Sylvie, Glad to see you back again! This looks FAB! It's my 50th next week and I am having a Garden Party with afternoon tea - this will make a fantastic addition to my cake offering! Lucy
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