Everyone has their favourite Lemon Drizzle recipe, this is ours. Originally a recipe for Sticky Lemon Squares that were so moist and lemony that it was impossible to eat without a cake fork, or resist a second slice. With the addition of tangy lemon glace ice and some crystalized lemon strands, this really is a gorgeous cake.
Lemon Drizzle
6th March 2021
Cuisine
baking
Persons
8
Serving Size
8 to 10 slices
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 230g Softened Butter or Margarine
- 230g Caster Sugar
- 3 Large Eggs
- 230g Self Raising Flour
- 1 Large Lemon
- Pinch of Baking Powder
for the Syrup
- Juice of 2 Lemons
- 150g Caster Sugar
for the Topping
- 1 Lemon
- 1tsp Caster Sugar
- 200g Icing Sugar
Instructions
- Cream together the softened butter or Margarine until pale, light and fluffy.
- Beat the eggs into the creamed mixture one at a time.
- Finely zest the lemon into the flour (Put this lemon to one side, so the juice can be used later).
- Fold into the beaten egg mixture along with the baking powder.
- Divide equally between the two loaf tins or fill the square tin.
- Lightly level the surface before baking in the centre of the preheated oven.
- When the cake(s) have been in the oven for 30 minutes, start preparing the syrup.
- Pour the lemon juice into a small saucepan, add the sugar and gently bring to the boil.
- Remove the saucepan for the heat as soon as it comes to the boil.
- Set to one side.
- When the cake(s) are cooked, golden coloured and slightly springy to the touch.
- Remove them from the oven and place on a metal tray.
- Using a long pronged fork or small skewer cover the top of the cake(s) with small holes.
- Pour the hot syrup over the cake(s) and leave to cool completely in the tin(s).
for the Lemon Glace Icing with Sugared Lemon Zest Strips.
- Using a zest tool or vegetable peeler, pare thin strips of zest from the lemon. Stir the sugar in with the zest
- strips and leave to crystalize.
- Juice the lemon and add enough of it to the icing sugar to form a lightly loose glace icing.
- When the cake(s) are completely cold cover the top(s) with the glace icing, allowing it to drizzle down the sides.
- Finish by sprinkling the crystalized sugared zest strips.
- Allow the icing to harden before cutting.