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| Recipe Archive > Cakes & Biscuits > |
Lemon Drizzle Cake
The lemon syrup will permeate the sponge and form a delicious crust on top of the cake.
Some cooks use granulated sugar for the lemon drizzle, but I prefer the smaller grained crystal of Whitworths caster sugar which has a lighter more tender crunch than the former.
For this recipe you will require a French style loaf tin (loose sided) measuring measuring 23cm (9in) x 10cm (4in) and 6cm (2½in) deep, lightly greased and lined at the base with non-stick Bakewell.
Equipment & Ingredients
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2 large free range eggs |
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115g (4oz) Whitworths caster sugar |
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100ml (3½ fluoz) double cream |
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Grated zest of 1 organic lemon |
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1 tbls organic lemon juice |
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115g (4oz) self raising flour |
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50g (1¾oz) butter, melted |
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| For the Lemon sugar syrup (lemon drizzle): |
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Method
Preheat the oven to 180°C / 350°F / gas mark 4.
Lightly beat the eggs with the sugar. Beat the cream into the egg mixture for about one minute, then add the lemon zest and juice. Fold in the flour and baking powder (sifted together), then fold in the melted butter. Three-quarters fill the cake tin with the mixture and stand it on a baking tray in the centre of the oven. Bake for about 40-45 minutes until well risen and golden. Test by lightly pressing the cake with your fingers, the sponge should lightly spring back.
While the cake bakes, stir the lemon sugar syrup ingredients together in a small bowl and leave to stand for 10 minutes.
While the cake is still hot in the tin pour over the syrup, spoonfuls at a time until it is all used up. Leave to cool completely, then release the cake from the tin. Serve cut into thick slices with a nice refreshing cup of tea.
Tip
A sticky cake like the one in this recipe, is best made in a loose sided tin, as it makes it easier for turning out the cake.
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