Exactly how to Prepare Yummy Lemon drizzle cake

Lemon drizzle cake. We absolutely LOVE lemon drizzle cake. It's zesty, vibrant, moist and downright delicious. And this lemon drizzle cake recipe only has six ingredients - super easy!

This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. Lemon Drizzle Cake is the most delicious bake ever! A fluffy, moist and buttery sponge soaked with tangy lemon syrup. You can cook Lemon drizzle cake using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lemon drizzle cake

1. Prepare of For the cake:.
2. You need of soft unsalted butter (a bit warmer than room temperature).
3. You need of caster sugar.
4. You need of large eggs.
5. Prepare of Zest of 1 lemon (or two if you like a sharper taste).
6. Prepare of self raising flour.
7. It's of salt.
8. You need of whole milk.
9. You need of For the lemon syrup 🍋.
10. It's of Juice of 2 lemons.
11. You need of icing sugar.
12. You need of (optional) vanilla and elderflower.
13. You need of For the glaze.
14. It's of Juice of a lemon.
15. You need of icing sugar.

Easy enough for even novice bakers. Felicity Cloake: Is this citrus sponge a big wet sticky kiss of a teatime treat, or a damp squib? This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke.

Lemon drizzle cake guidelines

1. Preheat oven to 180 Deg, butter and line the tin with parchment paper.
2. Cream butter and sugar until it almost doubles in size. Add lemon zest and eggs, beat them until they're well mixed.
3. Fold in flour and salt, just enough until the flour combines with the rest. Add milk (not necessarily all 4 spoons) and mix well.
4. Pour batter in tin and put in the oven for 45-50 mins. (Skewer test).
5. For the syrup, put the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved. Add elderflower/vanilla and lemon zest to taste (more lemon zest/juice if you like a sharper lemon taste).
6. When the cake is baked, skewer it all over and evenly pour the warm lemon syrup and let it cool for at least an hour.
7. For the glaze, whisk together the icing sugar and lemon juice and pour over the cake.

A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. If you fancy some enjoyable baking, with a great reward at the end, then this recipe is for you. A lemon drizzle cake is more of a concept than an actual recipe. Although there is a time and a place for Madeira-type plain lemon sponge, sometimes just a bit more pizzazz and sugar is required. Everyone loves a lemon drizzle cake!