My Lemon Drizzle Cake 🍋. Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. 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. 🍋 Lemon Drizzle cake [FOOD VIDEO] [스윗더미.

Easy enough for even novice bakers. This cake is so easy that even novice bakers will find it a doddle to make. Even so there's a few things you need to know to achieve lemony. You can cook My Lemon Drizzle Cake 🍋 using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of My Lemon Drizzle Cake 🍋

You need 225 g of Self raising flour,.
It's 225 g of caster sugar,.
Prepare 225 g of unsalted butter, softened,.
Prepare 2 of lemons (rind),.
Prepare 3 of medium eggs,.
You need 3/4 tsp of baking powder,.
It's of For the icing:.
It's of Juice of 2 lemons,.
Prepare 110 g of sifted icing sugar.
You need of Left over lemon rind as garnish (optional).

This vegan lemon drizzle cake is an egg-free and dairy-free take on this classic cake. I did have a slice of this cake, but the old me would have had way more than that. I'm trying to catch myself when I do mindless eating, which happens when I'm stressed, frustrated or bored, as it brings me no joy or. A lemon drizzle cake is more of a concept than an actual recipe.

My Lemon Drizzle Cake 🍋 instructions

Preheat your oven to 180 degrees (fan). In a large mixing bowl cream together the softened butter and caster sugar by first pouring in one third of the sugar, mixing then proceeding to add the other two thirds in stages, mixing in-between to get a nice smooth consistency..
Next add in the eggs one by one, again mixing in-between to keep a nice smooth batter..
Add the lemon rind. Mix again until incorporated. Add the baking powder and one third of the flour by sifting it in, so there's no lumps. Mix the cake batter then sift in the remaining flour..
Spoon the cake batter into a medium sized loaf tin that's been greased with butter. Using a rubber spatula, smooth the mix right to the edges and smooth over the top so it's even..
Bake the cake on the middle shelf of the oven for 40 minutes first, then check it by running the sharp end of a wooden cocktail stick into the center to see if there's any wet batter remaining. If there is, continue to bake for another 15-20 minutes and check it again. Keep doing this until baked through. Once baked fully remove the cake and allow to stand in the tin for around a minute or two..
Once cooled a little gently turn out the cake onto a wire cooking rack. Set aside while you Make up the icing..
Create the icing by combining the lemon juice with sifted icing sugar in a bowl. The consistency should be thick enough to coat the back of a spoon and run off..
Once the cake has cooled completely, drizzle over the lemon icing, make sure you get a nice even drip effect around all the edges so it looks attractive. You could add a sprinkling of lemon zest on top too if you'd like..
Leave to set, then serve up and enjoy! :).

While the British have enjoyed lemon cakes since time immemorial, I have been unable to track down lemon drizzle cake's origin story, despite much internet sleuthing and trawling through old cookbooks. Lemon drizzle cake is thought to be an English invention going back at least a few hundred years! It was recently voted England's favourite cake flavour and Can I make this lemon drizzle cake without an electric whisk? Using an electric whisk to beat the butter and sugar together, and then the eggs is. Everyone needs an easy lemon drizzle cake recipe that is super-quick to bake and perfect to wheel out for a quick tea party or Friday treat.