Quick and Easy Lemon Drizzle Recipe

I’m back from my holiday today and I’m spending the rest of the evening on the sofa with the duvet as it feels SO COLD. But its’ a cosy evening none the less and I have some time to post a quick recipe. Traybake, loaf, muffins, sandwich cake, an all in one lemon drizzle recipe is so easy and versatile.

This is my go to if I want to do a bit of baking that doesn’t need too much thought in it (you really can’t go wrong with it) and with one a couple of extra ingredients or a bit of decoration you can turn it into something a bit more special…

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For this lemon drizzle loaf I mixed together two tablespoons icing sugar with a few drops of water (until the consistency was smooth), a splash of lemon juice and them poured over the cake. I then topped with a bit of lemon rind and these enable flowers  

It’s also the cake I make for any occasion if someone hasn’t given me a specific cake request, its such a crowd pleaser!

This recipe is from the Mary Barry Baking Bible, but all the adaptations to it are my own. The recipe below is for an 18cm round cake tin, but it works just as well in a loaf tin, as a traybake or to make 12-18 muffins.

Ingredients
100g softened butter
175 g caster sugar
175g self-raising flour
1 level teaspoon baking powder
2 large eggs, beaten
4 tablespoons milk
finely grated rind of 1 lemon

Topping
juice of 1 lemon
100g caster sugar

Method
1) Pre-heat the oven to 180 oc/ Fan 160 oc/ Gas 4. Grease the tin and line the base with baking paper.

2) Mix all the measured ingredients into one bowl and beat until smooth, this should take about 2 minutes. Turn the mixture into the tin and use a wooden spoon or spatula to level the surface

3) Bake for 35-40 minutes. As this may vary depending on your oven, check the cake springs back when you touch it and that the sides are coming away slightly from the tin.

4) While the cake is baking, make the topping. Simply mix the measured sugar and lemon juice together in a bowl and set aside. Pour over the cake when it is out the oven. I’ve seen some recipes that suggest using a knife or tooth pick to put a few holes in the cake, to ensure the topping runs all the way through.

5) Leave the cake in the tin until it is completely cool, then turn out when you are ready to eat it.

If your cake is a bit lopsided and some of the lemon juice and sugar mixture runs down the sides don’t worry, the cake will soak it up and once cut into slices, no one will really notice.

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For this traybake, I mixed 1 tablespoon of icing sugar with a few drops of water, adding a couple of drops until I had a smooth consistency, then poured the icing into a piping bag and drizzled over the top once the sugar and lemon juice mix was absorbed into the cake. 

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