Lemon Drizzle Cake Recipe Round Lemon Drizzle Cake Yeo Valley

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Pineapple upside down cake recipe joy of baking. Round lemon drizzle cake. Line a round cake tin with baking parchment. 5 ratings rate this recipe.

A simple but impressive cake adapted from one of mary berrys awesome desserts this moist lemon drizzle cake is one of great britains favourite cake recipes. Being an artist often comes with the dreaded artist block when you feel as though you cannot possibly make anything good. 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.

Whisk in eggs one at a time beating well before adding the next egg. 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 oven to 180 c gas 4.

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. Preheat the oven to 180c160c fangas 4. Add the ground almonds and 34 of the lemon juice and fold until thoroughly combined.

Place the sugar softened butter and lemon zest in a mixing bowl and beat with a wooden spoon if you have the muscles and the inclination or an electric hand mixer if you have one. One way in which i overcome this is by turning my creative attentions to something such as baking and harnessing the power of the lemon. This article contains affiliate links which means we may earn a small amount of money if a reader clicks through and makes a purchase.

Pour over the lemon drizzle mixture to soak the sponge then set aside to cool on a wire rack. While the cake is cooling in its tin mix together the lemons juice and caster sugar to make the drizzle. For the filling whisk the egg yolks and sugar together in a pan over a low to medium heat until the.

For the cake whisk together the sugar and butter in a bowl using an electric mixer until smooth. Grease a 20cm round spring form cake tin and base line with a disc of baking parchment. Grease a 900g2lb loaf tin with a little butter and line with baking paper.

Tip the remaining butter and caster sugar into a food processor and blend for a.