Bero Recipe Lemon Drizzle Cake Lemon Drizzle Cake Our Favourite Ever Lemon Drizzle Recipe

Lemon drizzle cake no doubt takes inspiration from classic pound cake recipes thats a cake made with a pound of flour a pound of sugar a pound of fat and a pound of eggs but its the addition of lemon in the sponge and in the syrup added at the end that makes it really special.

Almond cake recipe gluten free. An easy lemon drizzle loaf cake lemon sponge lemon drizzle lemon icing what more could you want. Brush a 2lb loaf tin with butter and line with baking parchment. Measure all the ingredients into a large bowl and beat for 2 minutes or until well.

Another post in my back to basics series. I have always been a fan of lemon flavours and this new post another instalment in my back to basics series is my lemon drizzle loaf cake. This cake is also the star of an afternoon tea and any time cake is called for.

Grease a 900g2lb loaf tin with a little butter and line with baking paper. Beat together the eggs flour caster sugar butter baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin. Step 7 prick the warm cake all over with a skewer or fork then pour over the drizzle the juice will sink in and the sugar will form a lovely crisp topping.

Preheat the oven to 3500f. Beat together the eggs flour caster sugar butter baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin. Preheat the oven to 180c160c fangas 4.

In a large bowl beat together butter and 225g of the caster sugar. Tip the remaining butter and caster sugar into a food processor and blend for a. There are endless recipes for a lemon drizzle cake and even more variations of what constitutes one.

Brush parchment with butter. While the cake is cooling in its tin mix together the lemons juice and caster sugar to make the drizzle. Moist flavourful super easy to whip up and great for any party the lemon drizzle cake is a winner every single time.

So say hello to your new lemon addiction. This recipe uses flour and ground almonds but if you want a nut free cake then use 78 cup 6 ounces 175 grams self rising flour and omit the ground almond. Preheat the oven to 180oc gas 4.

Grease the tin with butter and line the base with baking paper.