Lemon Drizzle Cake
Lemon Drizzle Cake

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, lemon drizzle cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. Follow this Tana Ramsay recipe to make the all-time classic lemon drizzle cake.

Lemon Drizzle Cake is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Lemon Drizzle Cake is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have lemon drizzle cake using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lemon Drizzle Cake:
  1. Get Cake
  2. Take 225 grams Caster sugar
  3. Prepare 225 grams Softened Butter
  4. Prepare 2 gratted lemon zest ONLY
  5. Take 4 tbsp milk
  6. Get 2 tsp baking powder
  7. Prepare 4 eggs
  8. Prepare 275 grams Self-Raising Flour
  9. Make ready Crunchy topping
  10. Make ready 2 Lemon juice ONLY
  11. Prepare 175 grams caster sugar

Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking Recipe Tips. This vegan lemon drizzle cake is an egg-free and dairy-free take on this classic cake. It's light yet moist at the same and a breeze to make - it can be made in a single bowl.

Instructions to make Lemon Drizzle Cake:
  1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 180C/160C fan/gas 4
  2. Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended
  3. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula
  4. Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin
  5. Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray
  6. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin

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. Tuck into this delicious lemon drizzle cake recipe.

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