If you are a fan of lemons and cakes you need to make this. I came across this recipe while I was looking for something sweet to eat for our #worldwidewednesday this past week. We “traveled” to London in honor on the Queen and her passing. I work from home and had the TV on in the other room so I could hear it. I was so impressed with how they handled the entire ceremony. It was the most well thought out beautiful send off, at least from what I heard and the little that I saw.
This is a really easy cake to make and the flavor was banging with lemon. The 8 of us having it after dinner the other night all LOVED it. I was lucky enough to have the last piece for breakfast with my tea and it was still excellent. OK I know it doesn’t look like a professional cake, could be because I am not a professional baker. I probably could have baked it a little longer but when I pulled out the toothpick it was clean so it is what it is.
I adapted this recipe from Emily Leary
Lemon Drizzle Cake
Ingredients
- ⅔ +¼ cup superfine sugar
- 1½ sticks butter
- 2 eggs
- 1 cup self rising flour
syrup
- 4 tablespoons powdered sugar
- 1 lemon juiced save a little for the icing if using
icing - optional
- ¼ cup powdered sugar
- 1-2 tablespoons fresh squeezed lemon - enough to make the consistency you want
Instructions
- Grease and line your nonstick cake tin. Preheat oven to 350°F
- in a large bowl add the butter and sugar, mix together until fluffy. around 3-5 minutes. Add the eggs until incorporated.
- Add the flour and mix till smooth and then add the zest of two lemons plus the juice of one of them and mix till combined.
- Spoon the batter into your prepared cake tin. Bake for 25-30 minutes. The cake should be golden brown, careful to not over bake it. Test for doneness with a toothpick, it should come out clean.
Syrup
- While the cake is baking you can work on the syrup.
- in a small saucepan. mix the juice of two lemons with the powdered sugar. Place over low heat and stir until the sugar dissolves, then bring it to a boil for 1-2 minutes until you have a light syrupy texture.
- once the cake is out and still warm, using a skewer, poke holes all around the cake, almost to the bottom.
- take the syrup and pour all of it over the top of the sponge cake.
- allow the cake to cool completely before slicing.
icing - if using
- in a small bowl add the powdered sugar and add just enough lemon juice to make an icing consistency of your choice. pour over the completely cooled cake.
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