Lemon Drizzle Cake
This cake making method is traditionally french, it requires you to weigh the eggs (in their shells) and then match the butter, sugar and flour to their weight, I’ve been making cakes this way for years and they’re always delicious, fluffy and usually disappear within hours of being glazed and turned out. Similarly, with the syrup and the glaze, this recipe calls for quantities dictated by the quantity of juice extracted from the lemons. If you wish to make more syrup, feel free to double the quantity for an extra sticky cake!
Ingredients
Large Eggs 3 Eggs 180 grams
Unsalted Butter Soft 180 grams
Caster Sugar 180 grams
Self Raising Flour 180 grams
Salt 10 grams
Lemon Zested 2 large
Lemon Juice 1.5 large
Caster Sugar 30 grams
Lemon Juice 0.5 large
Icing Sugar 20 grams
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Preheat your oven to Gas Mark 4.
Weigh your eggs in their shells, note down their weight and measure equal weights of butter, caster sugar and self raising flour.
Prepare a loaf tin by lining it with greaseproof baking paper.
Start by creaming (heavily beating) the soft butter and the caster sugar together until uniform in consistency and almost fluffy, then all of the lemon zest and beat in one egg at a time – it is important that all of the ingredients are the same temperature for this or the batter will split.
When you have added all of the eggs, sift in the flour and salt then carefully fold into the batter gently. Pour your batter into the tin and bake in the middle shelf of your oven for 45 mins or until a skewer inserted into the middle of the cake comes out clean.
Leave to cool in its tin.
As it is cooling, make your syrup, squeeze your lemons and weigh the juice.
Measure an equal quantity of caster sugar and put both into a saucepan, bring to a boil and as soon as the syrup is boiling and the sugar is dissolved, turn off the heat.
Poke several holes into the top of your cooling cake with a skewer.
Drizzle the syrup onto the top of the cake, distributing evenly.
Allow the cake to cool completely before removing from the tin.
When the cake is cold, juice the lemon for the glaze and put into a bowl.
Slowly whisk in spoonfuls of icing sugar until you have a pourable but not too loose icing for the cake.
When the cake is fully cool, remove the greaseproof paper and put onto a serving plate.
Pour the glaze over the cake, wait as long as you can before slicing to allow the glaze to set a little.