Wednesday, 7 April 2010
Lemon Drizzle Cake
I combined 2 recipes and tweaked them a bit to come up with my version. You can find the original recipes here (the main source for my version) and here (for the lemon drizzle topping).
The result is so delicious, I'm wondering what it would taste like as an Orange Drizzle Cake. Definitely will try that out soon. And maybe next time I'll replace some or all of the white flour with wholemeal flour.
225 g softened, unsalted butter
225 g fine, brown sugar
zest of 3 unwaxed lemons
juice of 2 lemons
4 whole eggs
200 g flour
50 g ground almonds
2 level tsp baking powder
Lemon Drizzle Topping:
85 g fine, brown sugar
juice of 1 1/2 lemons
Grease a 26 cm spring tin with butter and sprinkle lightly with flour.
1. Beat the butter and sugar until creamy, then add the lemon zest.
2. Beat in the eggs one at the time - don't worry if the mixture splits.
3. Mix the flour and baking powder and add the mixture 1 tablespoon at the time while your mixer is on the lowest setting. Alternatively, mix in by hand using a spatula.
4. Add the ground almonds and lemon juice and combine well.
5. Pour the mixture into the cake tin and bake at gas mark 4/175° C for 45 minutes.
6. Use a skewer or knitting needle to check if it's done by sticking it into the centre of the cake. If it comes away clean, the cake is ready.
7. Remove the cake from the oven and place on a rack. Using a knive, carefully loosen the outer rim of the cake tin. Release the spring and remove the outer rim. Don't take it off the bottom part of the tin.
8. Leave the cake to cool for 10 minutes.
9. Meanwhile, mix the sugar and lemon juice.
10. Using your skewer or knitting needle, poke holes into the cake and pour the sugar/lemon mixture all over the cake.
11. Leave until completely cold before removing from the tin.
Serve on its own or with a dollop of Greek yoghurt or soured cream sprinkled with some freshly grated lemon zest.