BEST EVER LEMON DRIZZLE CAKE
I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!
Provided by Try This Recipe!
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
- Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
- Pour batter into the prepared pan, being careful not to press it down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
- Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g
LINDA'S LEMON DRIZZLE CAKE
Provided by Mary McCartney
Categories Cake Dessert Bake Easter Vegetarian Lemon Birthday Lemon Juice Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
- In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
- Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
- In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
- When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.
LINDA'S LEMON DRIZZLE CAKE RECIPE - (4.3/5)
Provided by á-32244
Number Of Ingredients 10
Steps:
- dnesday, April 17, 2013 1. Preheat oven to 350°F and butter and flour a 9-inch nonstick loaf pan. 2. In a medium mixing bowl, cream the butter and superfine sugar together with a wooden spoon (or an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk. 3. Pour the batter evenly into the prepared loaf pan and bake for 45 minutes. 4. In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze. 5. When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat. Best eaten the same day, but is good wrapped tightly in foil for a day or two.
LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON DRIZZLE CAKE
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It's an easy-to-make, crowd-pleasing cake that's excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
- In the bowl of an electric mixer, beat together butter and half of the sugar (225 grams/1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that's O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
- Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
- While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 118 milligrams, Sugar 19 grams, TransFat 0 grams
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