Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, lemon drizzle cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Lemon Drizzle Cake is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Lemon Drizzle Cake is something that I have loved my whole life. They are fine and they look fantastic.
Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. Where does lemon drizzle cake come from?
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lemon drizzle cake using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon Drizzle Cake:
- Get Cake
- Prepare 225 grams Caster sugar
- Get 225 grams Softened Butter
- Get 2 gratted lemon zest ONLY
- Make ready 4 tbsp milk
- Make ready 2 tsp baking powder
- Take 4 eggs
- Make ready 275 grams Self-Raising Flour
- Prepare Crunchy topping
- Make ready 2 Lemon juice ONLY
- Get 175 grams caster sugar
Please checkout the channels new recipe Book in the website. This six-ingredient lemon drizzle recipe could NOT be easier. Move aside Mary Berry, this lemon drizzle cake Is it any surprise that lemon drizzle cake is one of the nation's favourite cake flavours? Lemon Drizzle Cake is the most delicious bake ever!
Steps to make Lemon Drizzle Cake:
- Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 180C/160C fan/gas 4
- Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended
- Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula
- Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin
- Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray
- To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin
A fluffy, moist and buttery sponge soaked with tangy lemon syrup. Easy enough for even novice bakers. This lemon drizzle cake is so fluffy, zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! A classic afternoon tea lemon drizzle cake that sounds as good as it tastes.
So that’s going to wrap it up for this exceptional food lemon drizzle cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
