Friday, 1 March 2013

Ultimate Lemon Drizzle Cake.

For years and years I've been baking a normal lemon sponge cake drizzled with lemon flavoured icing and hence calling it a 'Lemon Drizzle cake' as it is similar to those you can buy in supermarkets. This take on a classic Lemon Drizzle cake is light and fluffy with a lovely citrus flavour and a crunchy topping but made in a loaf tin instead of a round tin.


75g butter
125g caster sugar
150g self-raising flour
1 tsp baking powder
2 eggs
2 tbsp lemon extract
3 tbsp milk

Juice of 1 lemon
Lemon zest (optional)
2 tbsp granulated sugar

This recipe is adapted from Paul Hollywood's 'How To Bake'


1. Preheat the oven to 180°C
2. Beat together the butter and sugar.
3. Add the flour, baking powder, eggs and lemon extract whilst mixing continually until thoroughly combined.
4. Pour mixture into the greased and lined loaf tin.
5. Bake for 45 minutes.
6. Mix the lemon juice (and zest) with the sugar and pour over the cake as soon as it comes out of the oven, whilst still in the tin.
7. Leave to cool before serving.

Cakesfordorothy xoxo


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