Monday, 14 April 2014

Lemon Drizzle Cake

Hey Guys! Today’s recipe is a lovely lemon cake with a crunchy lemony syrup on top! I’m the type of girl that usually likes super sweet flavours, the usual chocolate, vanilla and caramel probably win for me. However, I was in the mood for something a little more light and refreshing and its one of my sisters all time favourites so I decided to give it a go!

This recipe is really so easy to make, you pretty much just chuck everything into a bowl and give it a mix by hand or with an electric mixture then scoop it into the tin! This means way less washing up! Personally, I went for quite a strong lemon flavour in the cake, however if you prefer something less lemony, you can just add less zest into the cake or instead add a little bit (around 1-2 tsp) of vanilla extract or vanilla bean paste to give it as slightly sweeter flavour!

I decorated my cake with slices of candied lemon on top of the lemon drizzle -which I think gives the cake such a posh appearance! They’re so quick to make as well so if you need to make something quick this is a great recipe for you!

Hope you guys enjoy this one!

Lemon Drizzle Cake
Lemon Drizzle Pound Cake
Lemon Drizzle Cake
Lemon Drizzle Pound Cake Slice


Prep Time: 10 minutes
Cooking Time: 30-40 minutes
Serves: 10-12

Ingredients:

For the Cake
115g softened butter (make sure it's really soft)
170 self-raising flour
1 tsp baking powder
170g superfine sugar
2 large eggs (room temperature)
6 tbsp milk
Rind of 1 large lemon

For the Drizzle
Juice of 1 large lemon
115g superfine sugar

For The Candied Lemons
1 large lemon
1 cup sugar

For the cake:

Preheat the oven to 180C/360F degrees.
Line baking tin with baking paper. I used a loaf tin, however it suggested to use a tin which measures 9”x8” approximately.

Mix all cake ingredients into large mixing bowl and beat with electric mixer for 2-3 minutes or until the batter will drop easily off spoon. Scoop mixture into the baking tine and smooth evenly.

Bake for 30-40 minutes until golden & firm to the touch. Test with toothpick to the centre and if it comes out clean it is done.

Beat together the glaze ingredients and pour over the cake while it is still HOT.

Let it cool before cutting into slices or squares.

For the candied lemons (optional):
Prepare an ice-water bath and set aside. Using a sharp knife, cut lemon into 12 thin slices. Remove all the seeds.
Bring a medium pan of water to a boil. Remove pan from heat, and add lemon slices; stir until softened, about 1 minute. Remove lemon slices and immediately put slices into ice-water bath and remove after 1 minutes.

Bring sugar and 1 cup water to a boil in a medium pan, until sugar dissolved. When liquid is clear and bubbling, reduce the heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
Transfer to a baking sheet lined with baking paper and let them cool.

Recipe adapted from Nigella (cake) and Martha (candied lemon)