My Lemon Drizzle Cake 🍋. Mary Berry's classic lemon drizzle cake recipe is one of our most popular recipes and you'll soon see why! It's cheap, quick and easy and something all We love this lemon cake recipe for a lazy Sunday afternoon tea with a nice hot cuppa - it's the perfect treat. This recipe will take approximately an hour.

Using an electric whisk to beat the butter and sugar together, and then the eggs is. A lemon drizzle cake is more of a concept than an actual recipe. 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. You can cook My Lemon Drizzle Cake 🍋 using 10 ingredients and 9 steps. Here is how you Prepare that.

Ingredients of My Lemon Drizzle Cake 🍋

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

While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) And this lemon drizzle cake recipe only has six ingredients - super easy! Is it any surprise that lemon drizzle cake is one of the nation's favourite cake flavours? It's zesty, vibrant, moist and downright delicious. Lemon drizzle cake is a classic, usually made in a loaf tin.

My Lemon Drizzle Cake 🍋 guidelines

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! :).

The icing drizzled over the light, lemony sponge gives it a wonderful moistness. Moist sponges are especially useful when you want to make a cake ahead of time that will keep well. Unfortunately some cakes are victims of their own success. Lemon Drizzle Cake is the most delicious bake ever! A fluffy, moist and buttery sponge soaked with tangy lemon syrup.