Monday, 22 February 2010

Lemon Drizzle Cake

This Lemon Drizzle Cake comes courtesy of my new cookbook, The Hairy Biker’s Family Cookbook, mum's know best! This is the first cookbook I’ve bought in a good while and after watching the series that accompanies it I was sold. I love cookbooks that focus on great recipes’ that have been handed down through the generations and this book delivers exactly that. There are so many wonderful recipes that I want to try and what better way than to start off with this mouth-watering luscious Lemon Drizzle Cake. It’s one of those cakes that one slice is never enough. The sponge is so fluffy yet moist with its sweet tart flavour and finished off with a crunchy tangy sugar topping. If you love citrus cakes I recommend you try this recipe!

Lemon Drizzle Cake

Serves 10

Ingredients
2 small unwaxed lemons, well scrubbed
275g granulated sugar
175g unsalted butter, softened, plus extra for greasing the tin
200g self-raising flour
½ tsp baking powder
3 large free-range eggs

Preheat the oven to 180oC/fan 160oC/Gas 4. Line the base of a 900g (2lb) non-stick loaf tin with baking parchment and butter the tin well. Finely grate the zest of the lemons. Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon zest and blend on the pulse setting until the mixture is just combined and has a thick, smooth texture.

Spoon the cake batter into the prepared tin and level the surface. Bake for 35 minutes or until well risen and pale golden brown. Remove from the oven and cool in the tin for 5 minutes. Squeeze one of the lemons to get about 3 tablespoons of juice and mix this with the remaining 100g of granulated sugar.

Turn the cake out onto a wire rack set about a tray or plate. Remove the baking parchment and gently turn the cake the right way up. Make about 50 deep holes in the top of the cake with a skewer.

Slowly and gradually, spoon over half the lemon sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides. Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar. Leave to set for at least an hour or until the sugar and lemon has crystallised. Serve the cake in thick slices with a nice cup of tea.
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32 comments:

  1. Jacqueline Meldrum22 February 2010 at 23:27

    That looks really delicious. I can just about taste it. I will have to try this one :P

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  2. Marie Rayner23 February 2010 at 07:33

    oh yum, that looks soooooo tasty!!

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  3. Finla23 February 2010 at 08:01

    I watched all the 6 episode from then and loved all of them. Cake looks so so yumm.

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  4. Lucie23 February 2010 at 09:20

    I have loved the Hairy Bikers new series too, I must buy this book. I adore Lemon Cake - always nice to try variations of the recipe. Your presentation is beautiful- as usual. Lucie x

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  5. The Girl23 February 2010 at 10:37

    I love the lemon drizzle cake. I love it almost too much.

    Think this could be a project for the weekend...

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  6. Unknown23 February 2010 at 12:38

    Thanks for the recipe.
    My 2 year old daughter and I will be making it this very afernoon for her daddy - let's hope he's home in time to get a slice - if he's too late, there may only be crumbs left!

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  7. Reeni23 February 2010 at 15:02

    I wish I had a big slice of this lovely cake for breakfast this morning Maria! The name 'Hairy Bikers' is so funny!

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  8. Diana's Cocina23 February 2010 at 16:57

    This sounds perfect. I wish i had a slcie with my cup of joe this morning.

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  9. Anna's kitchen table23 February 2010 at 18:16

    Yum yum yum! My mouth's watering at the thought of the zesty topping! Gorgeous.

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  10. Lucie23 February 2010 at 21:31

    Love it Maria!. How can you post Rocky Road when you know I am on a diet?! hahaha

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  11. Chele24 February 2010 at 17:54

    This looks great. So moist. I can almost taste the zing of the lemons from here!

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  12. John26 July 2010 at 16:18

    hi
    I have just mixed together the ingredients, didn't use unsalted butter, I used utterly butterly which doesn't contain that much salt, I am not using lemon rind as I don't like rind but I will definitely be adding lemon juice!

    I thought you would normally use caster sugar for this cake?! I am using granulated normal sugar!
    ooh oven is nearly ready...

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  13. John26 July 2010 at 16:21

    I am just about to put mine in the oven, I used utterly butterly, has a bit of salt in it, hopefully won't be that bad?! don't like lemon peel but I will definitely be adding lemon juice, Also, was just wondering, shouldn't be using caster sugar?! I used granulated as instructed!
    can't wait to try it... the oven is nearly hot enough!

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  14. Kayl31 July 2010 at 08:50

    I made this last night, and it's nearly all gone already, it's the best cake i've ever made. Thanks for sharing the recipe!

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  15. Lindsay2 October 2010 at 21:02

    Just made it - delicious. Thank you xx

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  16. Unknown24 October 2010 at 15:55

    Baking this cake for my mums birthday in 2 weeks. Looks AMAZING!!

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  17. Unknown24 October 2010 at 15:55

    Baking this cake for my mums birthday in 2 weeks. Looks AMAZING!!

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  18. Lisa7 November 2010 at 09:28

    Better late than never - me, not you!
    I found this recipe a few days ago and made it. Fantastic! I've written about it on my blog (post dated 28-10-10 headed "Jam for the Ladies") and have included a link to your blog. Hope you don't mind!

    Your blog is firmly on my favourites list!

    Best wishes from a former Woking resident!!

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  19. Anonymous11 January 2011 at 13:23

    I'm going to have a bash at making this cake tonight .... Fingers crossed all will go alright and I will have a beautiful cake at the end of it!

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  20. Anonymous17 February 2011 at 15:16

    Just made your delicious cake and will be replacing my usual lemon drizzle recipe with this! Perfect!

    Many thanks.

    Sarah x

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  21. catherine27 February 2011 at 11:52

    just sent this recipe to my daughter (helen) holidaying in roscommon Sth ireland. Awaiting results.

    Catherine

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  22. Ellie11 April 2011 at 13:32

    I just made this cake and it tasted absolutely amazing!! Instead of making it as a loaf i split it into two, making a sandwich cake. Will definitely use this recipe all the time now :) Thanks so much!!

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  23. Julia16 April 2011 at 16:12

    I make it all the time, my kids are fed up of it now though. Especially Charlie.

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  24. Lia25 April 2011 at 11:26

    You are a goddess, the most PERFECT cake!! Best if you let it sit a couple of days too!!

    Do you drizzle on the Lemon/sugar when warm, or cooled???

    Lia

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  25. Maria♥25 April 2011 at 11:52

    Hi Lia

    I pour over the lemon syrup/sugar when still warm and out of the oven.

    Glad you like the cake and thanks for the compliment :)

    Maria
    x

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  26. lesley22 May 2011 at 18:57

    Great recipe. Used 2 lemons for juice for the drizzle. Drizzled half the juice/sugar mix and then added icing sugar to the other half and then drizzled that over so slightly iced.
    Lovely!

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  27. Angie29 June 2011 at 15:40

    I just put mine in the oven, fingers crossed it turns out as well as yours!

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  28. Tracey23 January 2012 at 20:34

    Maria, thank you so much for the link. Your receipe worked perfectly. Hubby already had 2 slices and loves it. Very tart sugar/lemon syrup so may not put so much lemon in next time....oh yes, there will be another one and it will probably be tomorrow. Tracey x

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  29. Janine Lopez14 February 2012 at 19:18

    hi there, just googled lemon drizzle cake and came across your page, definitely going to try it tomorrow, my next door neighbour has got a lemon tree thats absolutely laden and doesnt know what to do with them, would be rather un-neighbourly to let them go to waste dont you think!! one little question, if you grease your tin well, why do you have to put paper aswell? to me thats always the worst part of the job! looking forward to being a regular reader of your blog, best wishes from Mallorca xx

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  30. Anonymous9 April 2012 at 13:59

    This really is an excellent recipe, works everytime. I've doubled it for two cakes with great results.

    I've used butter and stork with equal success

    The only thing I would say is that it can take longer than 35 mins, so make sure you check your cake. Clean skewer required.

    Your page is bookmarked! Thank you. Xo

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  31. Species 847214 June 2012 at 17:03

    Made this for a bake sale - really nice. My lemons were very small so juiced two lemons and grated three. Took longer than 35 minutes for me too, but end result was very tasty!

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  32. Unknown30 January 2015 at 20:01

    This sounds delicious..will cake freeze well? Thank you




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"Butter VS. Margarine? I trust cows over scientists"

Thanks for dropping by The Goddess's Kitchen and for your feedback!

Maria
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