Lemon Drizzle Cake Recipe And Method Lemon Drizzle Cake With Thyme Syrup Aldi Ie

Preheat the oven to 180c160c fangas 4.

Lemon drizzle cake recipe ramsay. Grease a 900g2lb loaf tin with a little butter and line with baking paper. Measure all the ingredients into a large bowl and beat for 2 minutes or until well. Mix the juice of the second lemon with about 2 3 table spoons of caster sugar and drizzle over the cooled cake.

Just ada bit of sugar at a time until you like the sharpnesssweetness balance of the lemon and sugar topping mixture. 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. Fill the cases two thirds full then bake on a middle shelf for 30 mins until a skewer poked in comes out clean.

If it comes out cleanthen our lemon cake is done. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. You can make this as sweet as you like depending upon you taste.

With an electric whisk whisk the butter 250g of the sugar eggs flour zest of 2 lemons and juice from 1 lemon until just combined dont over whisk. 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. To make the lemon syrup we will need 4 tbsp water 3 tbsp sugar juice of half of a lemonboil until they get a syrup consistency.

Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix. Tip the remaining butter and caster sugar into a food processor and. Preheat the oven to 180c160c fangas 4.

Grease the tin with butter and line the base with baking paper. While the cake is cooling in its tin mix together the lemons juice and caster sugar to make the drizzle. Add the ground almonds and 34 of the lemon juice and fold until thoroughly combined.

Enjoy the easiest and tastiest lemon cake ever. 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. Brush the top of the lemon cake with a lemon syrup optional will add more lemon flavor in to our lemon cake.