Lemon Drizzle Cake

1h 25m
Serves 8
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Directions

  1. 1In a bowl, combine caster sugar and the zest of 1 lemon. Massage the zest into the sugar to release the oils.
  2. 2Add 4 large eggs and whisk until pale and thick.
  3. 3Pour in 150g of double/heavy cream and stir.
  4. 4Sift 240g of plain flour and 4g of baking powder into the mixture.
  5. 5Add 80g of vegetable oil and 1tsp of lemon extract and mix until you have a nice batter.
  6. 6Pour the batter into a greased and lined loaf tin.
  7. 7Pipe a line of soft butter down the center of the cake.
  8. 8Bake at 160C/320F (non fan assisted) for 85 minutes, or until a skewer comes out clean.
  9. 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.
  10. 10Once the cake is out of the oven, pour the lemon sugar syrup all over the cake.
  11. 11Remove the cake from the tin, wrap it in clingfilm while it's still warm, and chill it overnight in the fridge.
  12. 12Make icing by whisking 75g of icing sugar with a little lemon juice until it reaches the consistency of glue.
  13. 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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