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Lemon drizzle cake

Ingredients (for the cake):

3 eggs

120g baking margarine

130g self-raising flour

140g white sugar

zest of 2 lemons

1 teaspoon baking powder

 

For the glaze:

juice of 2 lemons

100g icing sugar

 

Methods:

  1. Set the oven to pre-heat to 180 degrees celcius and zest your lemons.
  2. Cream together your margarine and sugar until smooth and the sugar is dissolved.
  3. Add eggs one by one and beat in well.
  4. Stir baking powder into the flour, then add to the margarine mixture and mix.
  5. Add the lemon zest and stir until evenly distributed.
  6. Spoon the mixture into a loaf tin, and bake for 28-33 minutes.
  7. While the cake is in the oven, juice the lemons which you zested earlier.
  8. Remove any seeds (fork works well) and large pulp bits.
  9. Add icing sugar a bit at a time until the desired runny consistency (100g is approximate).
  10. Once cake is out of the oven, leave it in the tin, and poke many many holes in the top.
  11. Once reasonably cool (about 30 minutes out of the oven), pour the lemon drizzle icing over the middle of the cake.
  12. Spoon up excess which will pool in the corners into the little holes in the cake until they’re either saturated, or you’ve run out of excess drizzle icing.
  13. Wait until it completely cools and the icing has set, then serve up and enjoy!

Happy baking!

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