Lemon Drizzle Cake
Directions
- 1In a bowl, combine caster sugar and the zest of 1 lemon. Massage the zest into the sugar to release the oils.
- 2In a bowl, combine caster sugar and the zest of 1 lemon. Massage the zest into the sugar to release the oils.
- 3In a bowl, combine caster sugar and the zest of 1 lemon. Massage the zest into the sugar to release the oils.
- 4Add 4 large eggs and whisk until pale and thick.
- 5Add 4 large eggs and whisk until pale and thick.
- 6Add 4 large eggs and whisk until pale and thick.
- 7Pour in 150g of double/heavy cream and stir.
- 8Pour in 150g of double/heavy cream and stir.
- 9Pour in 150g of double/heavy cream and stir.
- 10Sift 240g of plain flour and 4g of baking powder into the mixture.
- 11Sift 240g of plain flour and 4g of baking powder into the mixture.
- 12Sift 240g of plain flour and 4g of baking powder into the mixture.
- 13Add 80g of vegetable oil and 1tsp of lemon extract and mix until you have a nice batter.
- 14Add 80g of vegetable oil and 1tsp of lemon extract and mix until you have a nice batter.
- 15Add 80g of vegetable oil and 1tsp of lemon extract and mix until you have a nice batter.
- 16Pour the batter into a greased and lined loaf tin.
- 17Pour the batter into a greased and lined loaf tin.
- 18Pour the batter into a greased and lined loaf tin.
- 19Pipe a line of soft butter down the center of the cake.
- 20Pipe a line of soft butter down the center of the cake.
- 21Pipe a line of soft butter down the center of the cake.
- 22Bake at 160C/320F (non fan assisted) for 85 minutes, or until a skewer comes out clean.
- 23Bake at 160C/320F (non fan assisted) for 85 minutes, or until a skewer comes out clean.
- 24Bake at 160C/320F (non fan assisted) for 85 minutes, or until a skewer comes out clean.
- 25While the cake bakes, make a sugar syrup by heating 40g lemon juice, 40g water, and 80g sugar until the sugar dissolves. Turn off the heat and let it cool.
- 26While the cake bakes, make a sugar syrup by heating 40g lemon juice, 40g water, and 80g sugar until the sugar dissolves. Turn off the heat and let it cool.
- 27While the cake bakes, make a sugar syrup by heating 40g lemon juice, 40g water, and 80g sugar until the sugar dissolves. Turn off the heat and let it cool.
- 28Once the cake is out of the oven, pour the lemon sugar syrup all over the cake.
- 29Once the cake is out of the oven, pour the lemon sugar syrup all over the cake.
- 30Once the cake is out of the oven, pour the lemon sugar syrup all over the cake.
- 31Remove the cake from the tin, wrap it in clingfilm while it's still warm, and chill it overnight in the fridge.
- 32Remove the cake from the tin, wrap it in clingfilm while it's still warm, and chill it overnight in the fridge.
- 33Remove the cake from the tin, wrap it in clingfilm while it's still warm, and chill it overnight in the fridge.
- 34Make icing by whisking 75g of icing sugar with a little lemon juice until it reaches the consistency of glue.
- 35Make icing by whisking 75g of icing sugar with a little lemon juice until it reaches the consistency of glue.
- 36Make icing by whisking 75g of icing sugar with a little lemon juice until it reaches the consistency of glue.
- 37Paint the icing all over the cake using a brush.
- 38Paint the icing all over the cake using a brush.
- 39Paint the icing all over the cake using a brush.
Ingredients
- 300 g Caster Sugar
- 300 g Caster Sugar
- 300 g Caster Sugar
- 1 Zest of 1 Lemon
- 1 Zest of 1 Lemon
- 1 Zest of 1 Lemon
- 4 Large Eggs
- 4 Large Eggs
- 4 Large Eggs
- 150 g Double/Heavy Cream
- 150 g Double/Heavy Cream
- 150 g Double/Heavy Cream
- 240 g Plain, All Purpose Flour
- 240 g Plain, All Purpose Flour
- 240 g Plain, All Purpose Flour
- 4 g Baking Powder
- 4 g Baking Powder
- 4 g Baking Powder
- 80 g Vegetable Oil
- 80 g Vegetable Oil
- 80 g Vegetable Oil
- 1 tsp Lemon Extract
- 1 tsp Lemon Extract
- 1 tsp Lemon Extract
- 40 g Lemon Juice
- 40 g Lemon Juice
- 40 g Lemon Juice
- 40 g Water
- 40 g Water
- 40 g Water
- 80 g Sugar
- 80 g Sugar
- 80 g Sugar
- 75 g Icing Sugar
- 75 g Icing Sugar
- 75 g Icing Sugar
- 1 Lemon Juice
- 1 Lemon Juice
- 1 Lemon Juice
Equipment
bowlwhisksieveloaf tinpiping bagovenpanbrush