Wednesday, April 14, 2010

Lemon Drizzle Cake

I first tasted this amazing cake at the café where I'm working. It might seem that I'm getting obsessed with lemon cakes and pies, but must say that I am!!! They are so refreshing :) well I think I can't say anything else but GO FOR IT!


  1. I'd like to say, that you might need more sugar for your lemon icing (it's nicer). And I usually beat the eggs with sugar first until foamy and then I add the other ingredients :)

  2. Hi David, where does the milk go?

    And what temp do I put the oven at? :-)

  3. sorry, the oven 180 degrees and add the milk after you added the flour:) sorry

  4. Ingredients:
    2 eggs
    175g caster sugar
    150g soft margarine
    finely grated rind of 1 lemon
    175g self-raising flour
    125ml milk

    140g caster sugar
    50ml fresh lemon juice

    Lemon icing:
    225g icing sugar
    juice of 1 lemon

    Preheat the oven to 180 degrees. Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in the lemon zest and the flour. Add the milk. Spoon the mix into the cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a wooden stick right into the centre of the cake. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.

    Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.

    To make your icing, sift the icing sugar into a bowl and add the lemon juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top.


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