Lindas Lemon Drizzle Cake Recipes

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LINDA'S LEMON DRIZZLE CAKE

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



Linda's Lemon Drizzle Cake image

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.

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

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Top Asked Questions

How do you make lemon drizzle for a lemon cake?
While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.
Is lemon drizzle cake gluten-free?
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake With a special surprise ingredient, this gluten-free lemon cake stays beautifully moist. To everyone’s amazement it's mash potato! The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake Try baking a vegan version of lemon cake.
What do you put lemon syrup on a cake?
The lemon syrup poured over the freshly baked cake seeps down into the sponge and adds a special moisture to the taste. Perfect to have with a cup of tea in the afternoon. Preheat your oven to 180°C/gas mark 4. Butter and flour a 23cm non-stick loaf tin.
What are the ingredients in a lemon cake recipe?
Ingredients 1 flour for dusting the pan 2 1 stick butter, softened, plus more for greasing the pan 3 3/4 cup superfine sugar 4 2 large, free-range eggs, beaten 5 finely grated zest and juice of 3 lemons 6 1 1/2 cups all-purpose or light spelt flour 7 2 teaspoons baking powder 8 1/4 cup milk 9 1/2 cup confectioner's sugar, sifted More ...

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