Lemon Drizzle Cake

Sunday, June 05, 2011

Hello Sunday. It's awfully grey and rainy out, isn't it? Well, that's okay: I have a nice cup of coffee and a slice of Lemon Drizzle Cake to make it alllllll better.






















... and what a quick, simple cake this is to make! Light and airy, it's the perfect tea-time sponge. It has a nice lemon zing to it, and the edging is lovely and soft - just like 'Granny's Chiffon Cake' we used to have at home.

I originally saw this recipe earlier this week and it piqued my interest, but, at that stage it was in disguise as lemon-and-poppy-seed ring. Not entirely loving the poppy seeds (which are really expensive and difficult to find in this part of London without making a very odious journey to Waitrose) and really loving the lemon, I made a few adjustments. I've halved the quantities, added a bit more lemon and omitted the poppy seeds entirely to give you this deliciously light cake that takes about 30 minutes to make from start to finish, and costs less than £2 to whip up.

Lemon Drizzle Cake

- 3 eggs
- 75g caster sugar
- zest of 1 lemon
- 80g flour, sifted (plus 2 tablespoons for coating the tin)
- 60g icing sugar
- juice of 1 lemon

1. Line the inside of a cake ring tin with butter to avoid sticking. Gently coat the butter with about 2T of flour, swirling it around until all the edges are coated - including the middle bit!
2. Beat the eggs and caster sugar until light and fluffy, and quite thick.
3. Add in your lemon zest (and a few sprinklings of lemon juice if you like it extra lemony)
4. Fold in the flour with a big spoon, being careful not to overmix.
5. Bake for 20 minutes at 180'C until risen and golden. Let it cool down for 3 minutes, then turn it out and let it cool on a wire rack.

















6. Then, mix the icing sugar with the remaining lemon juice to make the lemon drizzle. Apply generously until it spills over the edge to make pretty drips that look a bit like candle wax (but taste infinitely better).






















7. Try not to eat it all until it has had a chance to cool down and set properly.






















It's veeeeery tasty and I especially love that it's shaped like a ring -- it seems to make it taste that much better. Now, to put the kettle on.

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1 comments

  1. This looks lovely-I really like bundt and pound cakes. That is where the true flavor of the cake shines through. Thanks for sharing this summertime treat

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