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.
- 2Add 4 large eggs and whisk until pale and thick.
- 3Pour in 150g of double/heavy cream and stir.
- 4Sift 240g of plain flour and 4g of baking powder into the mixture.
- 5Add 80g of vegetable oil and 1tsp of lemon extract and mix until you have a nice batter.
- 6Pour the batter into a greased and lined loaf tin.
- 7Pipe a line of soft butter down the center of the cake.
- 8Bake at 160C/320F (non fan assisted) for 85 minutes, or until a skewer comes out clean.
- 9While 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.
- 10Once the cake is out of the oven, pour the lemon sugar syrup all over the cake.
- 11Remove the cake from the tin, wrap it in clingfilm while it's still warm, and chill it overnight in the fridge.
- 12Make icing by whisking 75g of icing sugar with a little lemon juice until it reaches the consistency of glue.
- 13Paint the icing all over the cake using a brush.
Ingredients
- 300 g Caster Sugar
- 1 Zest of 1 Lemon
- 4 Large Eggs
- 150 g Double/Heavy Cream
- 240 g Plain, All Purpose Flour
- 4 g Baking Powder
- 80 g Vegetable Oil
- 1 tsp Lemon Extract
- 40 g Lemon Juice
- 40 g Water
- 80 g Sugar
- 75 g Icing Sugar
- 1 Lemon Juice
Equipment
bowlwhisksieveloaf tinpiping bagovenpanbrush
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