LEMON DRIZZLE SPONGE
A lovely lemon cake.
Provided by sebastien100
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 180ðC, gas mark 4. Don't use the fan setting on your oven if you have one; it will dry out the sponge.
- Start by making lemon curd for the filling. Beat the egg yolks with the sugar using a wooden spoon in a small, heavy-based saucepan until smooth. Beat in the lemon juice, grated zest and butter, and heat for 3âÂÂ4 minutes, stirring all the time until it thickens. You don't need to bother with a bain marie, as the sugar will stop the eggs from curdling. Once thick, allow to cool; cover and chill until needed.
- Grease a 20cm, round, springform cake tin and base-line with a disc of baking parchment. Place the sugar, softened butter and lemon zest in a mixing bowl and beat with a wooden spoon (if you have the muscles and the inclination) or an electric hand mixer (if you have one). The result should be pale in colour, with a really light and fluffy texture. Putting in the lemon zest when you cream the butter and sugar helps to release the oils in the zest, producing a much more lemony sponge.
- Now start adding the beaten egg, which should be at roughly the same temperature as the butter and sugar. Add it in stages, beating in after each addition. If it looks like it's going to curdle, add 1 tbsp flour. Finally, fold in the flour. You will be left with a really thick mixture, but this is what you want for a dense sponge, so don't feel you have to add any milk. Spoon the mixture into your prepared tin, getting every last drop out with the spatula, and bake for 35âÂÂ45 minutes until it is shrinking away from the side. Test it with a skewer to see if the mixture is cooked in the centre; it should come out clean or with crumbs, not with any mixture. Remove from the oven and, if it is done, prick all over with a cocktail stick about 20 times.
- tir the strained lemon juice into the sugar so it dissolves a bit, but not fully. Drizzle over the cake, slowly, waiting a few moments before adding more, so that it all sinks in. It should leave a crust on the cake as the juices sink in. Remove from the tin and transfer to a wire rack to cool.
- Using a serrated knife, slice in half horizontally, turning the cake not the knife to help you slice it straight. Set aside, and finish off the filling by placing the Mascarpone in a small bowl and swirling in the lemon curd. Lift off the top half of the cake and spread the base with the lemon curd and Mascarpone mixture. Replace the top half. Cover and leave at room temperature. If you want to keep it for longer than a few hours, wrap well and don't fill it with the Mascarpone until ready to serve.
- Enjoy.
LEMON DRIZZLE SPONGE PUDDING
Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
- Put the butter and 250g caster sugar in a bowl and beat for 5 mins until pale and fluffy. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.
- Spoon the sponge batter into the dish and smooth over the top.
- Mix the lemon juice with the cornflour in a heatproof bowl to make a smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched.
- While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it's still warm and decorate with the reserved lemon zest. Serve straightaway with cream or custard.
Nutrition Facts : Calories 492 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
BEST EVER LEMON DRIZZLE CAKE
I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!
Provided by Try This Recipe!
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
- Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
- Pour batter into the prepared pan, being careful not to press it down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
- Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g
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- Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
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- For the filling, whisk the egg yolks and sugar together in a pan over a low to medium heat until the sugar has melted.
- Add the butter, lemon juice and zest, and continue to cook, whisking continuously, for 4-5 minutes, or until the mixture has thickened and is smooth and well combined.
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- When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top.
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