Lemon drizzle cake

While it is always a joy to making more elaborate cakes for friends and family, I love the total simplicity of a drizzle cake: no fuss, tangy, very moreish and so perfect with a cup of tea!  And a slice of it eaten on a dreary day instantly evokes summer days for me!

Truth be told, this is the sort of cake that makes me the happiest when it comes to eating cake (with a no-frills Victoria Sandwich and a coffee & walnut cake fighting for top spot!). But this is arguably the easist cake in the world to make.

A real explosion of lemon flavours, this cake is always a treat to eat!

About the recipe

The recipe for the sponge is a variation on a recipe given by Raymond Blanc. Having very much enjoyed eating his lemon drizzle cake a few times at Le Manoir aux Quat’ Saisons, and having made his recipe for this wonderful cake numerous times, I do like to tweak a recipe: crikey, I often tweak or even radically over-haul my own recipes from time to time!

For my tweaks here, I have boosted the lemon flavour and I prefer a significant amount of the drizzle mixture to seep into the cake. I also like to brush a little lemon curd over the cake and finish with a sharp lemon icing: the lemon curd and icing are really not essential, and purists may well sneer (let them!), but that extra sticky lemony kick adds, I think, a touch more indulgence.

To finish off, I like to peel off some of lemon rind, slice it very thinly into strips and simmer them in a light sugar-water syrup for about 20 minutes: this softens the rind and take off some of the bitter edge. I then dry these on greaseproof and scatter over the iced cake. Again, this is not an essential addition.

Recipe: lemon drizzle cake – makes one large loaf

Cake

  • 4 large eggs, at room temperature
  • 250g caster sugar
  • 100ml full fat milk
  • 190g self-raising flour, sifted
  • grated zest of 3 large lemons
  • 70g unsalted butter, melted
  • a generous pinch of salt

Drizzle

  • most of the juice from the 3 lemons
  • 80g granulated sugar

To finish (optional):

  • a few tablespoons of good quality lemon curd
  • 50g icing sugar
  • a little lemon juice and a little finely grated lemon zest

Method

(1) Pre-heat the oven to 170°C (fan).

(2) Butter a 2lb loaf tin (about 22cm by 11cm at the top, 6cm deep) and line with greaseproof paper. Alternatively, use a deep 8″ round cake tin, also lined, or mini loaf tins/muffin tins, adjusting the cooking time accordingly (see step 4 for checking it has cooked).

(3) Beat together all of the above ingredients for about minute to get a fairly thick batter. Pour this into the prepared tin.

(4) Bake in the pre-heated oven for between an hour and 70 minutes, checking the cake after about 50 minutes. If you feel it is starting to brown too much on top, place a piece of greaseproof over it. To test if the cake is cooked, insert a skewer into the centre – if there is no mixture on it when you remove it, the cake is ready. If using mini loaf tins or muffin tins, bake for about 20 minutes.

(5) Towards the end of the cooking time, make the drizzle: mix the lemon juice, zest and sugar together in a bowl, reserving a little of the juice and zest for the icing – the sugar doesn’t have to dissolve: the crunch you get on the top with the sugar that hasn’t dissolved is wonderful!

(6) When the cake has come out of the oven, prick holes with a skewer over the surface of the cake and pour the drizzle carefully over it. Brush over the lemon curd. Leave to cool fully in the tin.

(7) If going for a tangy, sticky icing as well, when the cake has fully cooled, remove from the tin and peel away the greaseproof. Mix the icing sugar, some of the lemon zest and enough lemon juice to give a runny icing. Drizzle this liberally over the cake and sprinkle some finely grated lemon zest (or thinly sliced lemon rind that has been simmered in a sugar syrup for about 20 minutes) over the top.

Related cakes:

Advertisements

7 comments

  1. Just look at the beautiful glaze. i really love the look and sound of this cake…total winner .

    Liked by 1 person

    1. thank you. Yes, there is always something enticing about a glazed cake….makes you want to jump right in and devour 🙂

      Liked by 1 person

  2. patricia · · Reply

    I could eat the whole cake myself 🙂 I love,love this cake so much. thanking you for sharing Phillip.

    Happy New Year to one and all.

    Patricia

    Liked by 1 person

    1. thank you Patricia. A pleasure as always. Happy New Year too

      Like

  3. patricia · · Reply

    Oh Bllessings Phillip.XXX Love all that you bake. Keep they lovey recipes flowing. 2016 with your bakes is being an angel in heaven. XXXX Catch them . Lovely memories of time gone bye with darling loved ones sharing a lovely dessert,and now even today what you share Phillip why yes they yesterday days……………are mine again. Bless you. XXX

    Patricia

    Like

  4. such a gorgeous cake, lemon is my fav.

    Like

    1. Thank you. Yes, it is such a great flavour

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking

Foodfanatic

Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia

ten.times.tea

food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine

dulceideabloguea

el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!

TASTECELEBRATION

All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry

vannillarock

baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes

フレピュアはアマゾンと楽天NG←啓発サイト

Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain

KitchenSpells

Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

apuginthekitchen

good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: