Remaining ingredients, namely the eggs, also need to be room temperature.The butter should be soft enough for your finger to leave an imprint if prodded. Use softened butter or Stork (margarine).Drizzle the glaze over the cool cake, letting it drip down the sides. If you want to add a simple glaze, mix icing sugar and lemon juice until you have a thick but pourable glaze. You can leave your lemon loaf as is or decorate with lemon slices, lemon zest or edible flowers. The cake will keep for several days in a covered container. STEP 6 Use the paper to lift the cake out of the tin and leave it to cool on a wire rack (this is the hardest part of the recipe) before slicing. Sprinkle with some extra sugar before the syrup dries (unless you want to add a glaze). Mix together the remaining lemon juice and sugar and drizzle over the warm cake (still in the tin) until it soaks in. A toothpick inserted in the centre should come out clean. Bake for 50-55 minutes, or until the cake is golden, well risen and springy to the touch. STEP 4 Spoon the cake batter into the prepared cake tin and level. Add 1-2 tablespoons of the lemon juice and keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter. STEP 3 Beat together on low speed to start with then increase the speed once the ingredients have combined. STEP 2 Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. STEP 1 Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Reminder to have all ingredients at room temperature otherwise your batter won’t mix properly! This is so easy to make you don’t really need instructions… But I will tell you anyway. Please take a look at the steps and video before attempting this recipe! Lemon zest and juice (please use unwaxed lemons).įull measurements and instructions can be found on the printable recipe card at the bottom of the page.Make sure this is fresh or the cake will not rise properly! Self raising flour (self rising in the US).You can use granulated sugar if you can’t get hold of caster or blitz the sugar in a processor, very briefly, to make the grains smaller. Caster Sugar – this is finer than granulated sugar, also known as superfine sugar in the US.Isn’t that amazing? You just need to make sure they are all at room temperature before making this lemon loaf. You only need FIVE ingredients! Five easy to find, in everyone’s pantry, purse friendly ingredients. This lemon drizzle recipe is perfect if you prefer to make a more manageable lemon loaf which knocks the socks off the popular Starbucks lemon cake! SUPER EASY LEMON DRIZZLE CAKE I already have a wonderful round lemon drizzle cake recipe on this site but it makes an impressively large cake that can feed a crowd.
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