Lindas Lemon Drizzle Cake Recipe 435

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LINDA'S LEMON DRIZZLE CAKE



Linda's Lemon Drizzle Cake image

Provided by Mary McCartney

Categories     Cake     Dessert     Bake     Easter     Vegetarian     Lemon     Birthday     Lemon Juice     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

flour for dusting the pan
1 stick butter, softened, plus more for greasing the pan
3/4 cup superfine sugar
2 large, free-range eggs, beaten
finely grated zest and juice of 3 lemons
1 1/2 cups all-purpose or light spelt flour
2 teaspoons baking powder
1/4 cup milk
1/2 cup confectioner's sugar, sifted

Steps:

  • Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
  • In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
  • Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
  • In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
  • When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

BEST EVER LEMON DRIZZLE CAKE



Best Ever Lemon Drizzle Cake image

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

1 cup white sugar
2 tablespoons white sugar
1 cup unsalted butter, slightly softened
4 eggs
1 ¾ cups self-rising flour
1 tablespoon baking powder
1 lemon, zested
1 lemon, zested and juiced
7 tablespoons white sugar

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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