By Gill
TREAT: FIVE-LEMON DRIZZLE CAKE. My favourite
9 steps
Prep:15minCook:30min
See: a mummy too (uk)
6 Ingredients. Whisk & Fold-in method.
EXCELLENT with 1 EXTRA RIND - 5 LEMONS IN TOTAL (EXTRA JUICE IN DRIZZLE) Zingiest lemon drizzle cake! Sticky, zesty top + super soft, tender crumb. Make Thin Lemon Syrup during baking: Boil icing sugar + lemon rind + juice (add even more lemon). Skewer the cooked, warm (but not hot) cake all over and pour syrup on.
Updated at: Sat, 09 Mar 2024 12:21:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories231.8 kcal (12%)
Total Fat12.4 g (18%)
Carbs28.5 g (11%)
Sugars17.1 g (19%)
Protein2.5 g (5%)
Sodium181.5 mg (9%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat Oven: 180C (160C fan)
Step 2
Beat Sugar + Butter until fluffy.
Step 3
Whisk in both eggs.
Step 4
Fold in sifted flour.
Step 5
Add Zest 2 Lemons + Juice 1 Lemon
Step 6
Fill 23cm, 9" Cake Tin, greased + lightly floured. This makes a shallow cake with more area for syrup! (Video: 18cm / 7" tin. How to adjust cooking time - see tips section below)
Step 7
Bake 25-30 mins -- until golden + skewer comes out clean. DO NOT over-bake!
SYRUP
Step 8
Small pan: boil Juice of 2 Lemons + Icing sugar, med. heat.
Step 9
Skewer holes all over, almost down to the bottom of the warm sponge.
