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About today's recipe...
I'm really excited to share this recipe
because it's my fav recipe... Lemon Drizzle Cake
Cakes, in general, are my weakness
and when it comes to Lemon cake
it's kinda double weakness
If you are a long time reader of MM
you may have noticed the long list of Lemon Cakes I've posted
I posted one just recently also
But, I think this is the first lemon Cake I've ever tried
This cake is the reason
for my love for Lemon cakes
This is the one I tried for the first time
This is a good recipe and if you like
cakes, that too plain cakes and also like Lemon flavor
then there is no excuse, you've to try this cake
it's a must-try recipe
For this recipe, I've used self-raising flour
and caster sugar but
I've given its substitution on the notes section
so
let that not be an excuse, you can use maida (plain flour)
and regular sugar, I've given the substitutions clearly
so you really must try and have it
and let me know how it is
please don't say you didn't like it, I will not be able to bear it
Because it's my fav thing
you eat it... sorry because of the excitement
I skipped the baking part and went straight away to the eating part
so, first, you bake this and then eat it
and let me know your feedback
The ingredients for Lemon Drizzle Cake
So first, butter
this is 125 gms butter
I've used unsalted butter here
you've to bring butter to room temp
it's been
some time since I left it outside since it's hot here, butter has become really soft
it doesn't have to be really soft, just bring it to room temp
so, 125 gms butter
175 gms self-raising flour
but you can use plain flour also
I've given the substitution in the recipe
refer to the notes section of the recipe on the site
175 gms self-raising flour
This is 175 gms caster sugar
2 eggs,
bring eggs also to the room temp
2 lemons
then 50 gms regular sugar
with this ingredients, you can make Lemon Drizzle Cake
The first step to make batter
Mix together the butter we've kept aside
and 175 gms of caster sugar
I've transferred it to a big bowl
so, let's mix this
I'm using an electric beater here if you've
a stand mixer, use that
or a whisk will also do
Butter and sugar is mixed well
for 3-4 mins
I've mixed it with the beater,
till it's light and fluffy
so, it's almost light and fluffy now
let's combine everything together with a spatula
The nest step is to add eggs
we are using 2 eggs for this recipe
We are not adding it at once
First, you need to whisk the eggs nicely
Then you need to add 1 tbsp at a time
so we will add 1 tbsp
of egg to this
After each addition of egg
mix it with beater
After adding
1 tbsp of egg, add
1 tbsp of flour
It's a bit time consuming, but
since it's for cake, we will adjust ;)
ok, we've added 1 tbsp of flour
let's mix it now
now, we will add 1tbsp of egg, so
continue those steps until eggs and flour
is finished.
when we are adding eggs and flour
keep in mind
to use a spatula in between
to combine everything together
so we've added eggs and flour
completely and the batter looks like this
the batter has a thick consistency
now, we need to add
the zest of 1 lemon to this
we are adding the zest of 1 lemon
while adding this, please note
not to add the white part of the lemon zest
if you add it, the cake will taste bitter
so be careful while zesting
so, we've added lemon zest now
mix it well
we've nicely mixed the lemon zest
we will add the juice of 1 lemon
while adding the juice make sure
you strain it before adding
I've already strained it
we will add it now
This is a stiff batter, so when lemon juice is added
it loosens the batter
the batter for lemon drizzle cake is ready
After adding lemon juice, the batter looks like this
Earlier the batter was really stiff, but after adding lemon juice
it has loosened a bit
we will transfer this to a baking pan
I'm using an 8 inch
square baking pan
I've greased it nicely with butter
lined with baking paper
I've greased the baking paper too with butter
Now, we will transfer the batter to this
The batter is transferred now to the cake tin
let's level and spread the batter
The batter is spread
evenly in the cake tin
now you need to bake it in a preheated oven at 180 C
I've preheated the oven at 180 C
We are also baking at the same temp, I usually
preheat the oven
for 10 mins just before baking
we need to bake the cake for 25-30 mins
if you are using a small size tin
with the same qty of batter, the
baking time may take longer
even then, after 25 mins of baking,
check with a toothpick or skewer
if it's not done, bake for 5 more mins
However, keep a close watch after 25 mins
One other thing, just before placing it in the oven
tap the tin
it will help to level the batter
and also to release the air bubbles
it should be done for any cake, before
placing it in the oven, tap on the counter
so let's see how it looks
after baking
we will get the topping ready for lemon drizzle cake
when I showed you the ingredients
I mentioned 2 lemons
we used only one for the batter, so now
we are using the zest of second lemon here
also, the 50 gms of regular sugar
mentioned earlier
we will add half of that sugar to this lemon zest
so, we've added half of 50 gms sugar
almost 25 gms
to this lemon zest, now we will
mix it using our fingertips
make sure you crush it nicely
to release the juice from the lemon zest
so now we've combined
half of the sugar and lemon zest
once the cake is ready, we will sprinkle it over the cake
Now, we've to make a syrup to
drizzle over the cake, so that it will be lemon drizzle cake
let's see how the syrup is made
To make the syrup
the 25 gms sugar we kept aside earlier
we will add it to the pan
also the juice from the second lemon
cook it on low flame
sugar is almost melted completely
cook for 2-3 more mins
on low flame till it becomes
syrupy consistency
The syrup is ready, this is
the consistency we are looking for,
we will drizzle this over the cake once it's ready
Lemon drizzle cake is baked and ready
This time it was baked in 25 mins
it took exact 25 mins for baking
I've left it outside for 10 mins, we will
add the topping now, before that
using a skewer, toothpick or fork
you need to poke the cake
We need to add the syrup we made earlier
and poking helps it to go inside the cake
so, we will poke the cake now
We will drizzle the sugar syrup over the cake
spread the syrup in between
using a brush
you can use a pastry brush
to spread it
We've drizzled the sugar syrup
Let's sprinkle the lemon zest and sugar mixture
we've made earlier
So, the lemon drizzle cake is finally ready!
we've drizzled the sugar syrup
and sprinkled the lemon zest and sugar mixture
Let's keep it like this for 15 - 20 mins
so that the syrup goes inside the cake
we will slice it later on
Ideally, it's better to slice it once it's cooled
but I don't think anyone will have that much patience
hence I suggested 15 - 20 mins
finally, the wait is over, I waited for
almost half an hour somehow ;)
I sliced the cake after half an hour and the cake is set
This is how it looks after slicing, hope
you can see it. It's really soft and buttery
and spongy cake. It has a good lemony flavor too
It's not over the top lemony
just the right amount of lemony flavor, so you really must try this
I'm not saying anything more about this since I said a
lot in the introduction, so you must definitely try this
Share your feedback and comments after trying
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ok, thank you!
