Iced Lemon Drizzle Cake
Fluffy and light lemon perfumed sponge that is soaked in a tangy drizzle and finished with a sweet lemon drip icing.
Equipment
- Whisk
- Large mixing bowls
- Rubber spatula
- Loaf tin (7inch)
- Baking paper
- Saucepan
- Tablespoons
Ingredients
Cake-
- 110 gm Butter (soft)
- 110 gm Castor sugar
- 2 Eggs
- 1 tbsp Lemon zest
- 110 gm Flour
- 1 tsp Baking powder
- 15 gm Yogurt
- Pinch of salt
Drizzle-
- 20 gm Castor sugar
- 20 gm Water
- 2 tbsp Lemon juice
Icing-
- 5 tbsp Icing sugar
- 1 tbsp Lemon juice
- 1 tbsp Cream
Instructions
- Preheat the oven to 180°C. Line a 7inch loaf tin with butter and baking paper.
- In a bowl beat the butter and sugar vigorously for 5-6 mins until pale and creamy. Add the lemon zest, eggs and beat well until fluffy.
- Add the flour, baking powder, salt, yogurt and mix until combined. Do not over mix but beat well to ensure there are no lumps or flour pockets.
- Transfer to the lined cake tin and bake for 32-34 min until tooth pick inserted comes out clean.
- To make the drizzle by adding all the ingredients into a sauce pan and heat until the sugar has dissolved. Remove from the heat and while the cake is still warm pour the drizzle over the cake and let it soak in the tin.
- To make the icing mix all the ingredients together until thick and has reached a dripping consistency. Once the cake has cooled, remove from the tin and add drizzle the icing over the top.
- Slice and serve with some tea.
Notes
Pro Tip:
1. Butter should be soft as this helps the beating process. You could use an electric hand beater to make this cake.
2. Always zest the lemon over the batter and not in advanced as it dries out.
3. You know the cake is baked once it has risen; its golden brown and toothpick inserted comes out clean.
4. If you have forgotten to soak the cake in drizzle and it’s cooled down, heat the drizzle until its warm and pour over the cake.
5. If the icing is too runny add more icing sugar, if too thick add more lemon juice.