Here I make the best lemon drizzle cake recipe as featured on the BBC good food, but as part of a round Birthday cake.
Man, I can this Birthday cake being the death of me. If you haven't caught up with Part 1 then go and read it first (here's a WARNING: It's naughty!).
I've been working up a sweat every morning since the first week of January but to watch my fiance eat his cake is going to be a struggle; particularly when he'll be scoffing another of my favourites which is today's blog recipe: Lemon Drizzle Cake.
When I do occasionally bake, I only focus my efforts on the highest rated treats like I have in this case to avoid disappointment, and can't recommend the BBC Good Food site enough for stuff like this.
So, dare if you will. I'll be glad to see the back of this cake already(!)
Recipe
- 225g unsalted butter, diced
- 225g caster sugar
- 4 eggs (or up until 225g in weight)
- 225g self-raising flour
- Zest of a lemon
For the Topping
- 85g caster sugar
- Juice from 1 & ½ lemons
- Preheat the oven on gas mark 4 or 180c.
- In a food processor, cream the butter and sugar together until pale and creamy.
- Slowly add the eggs, mixing on the lowest setting of your processor.
- Transfer to a mixing bowl and sift in the flour and add the zest and stir until there are no traces of flour left.
- Butter and line a greaseproof loaf tin (or I used a round 9" cake tin) and spoon in the mixture, smoothing over with the back of a spoon.
- Place in the oven for 40 minutes and test with a skewer to see if it comes out clean. If not, continue to bake for fives minutes at a time.
- Place the cake on a cooling rack. Meanwhile, mix the topping in a jug and pierce the cake several times and pour the lemon and sugar over the top using a sieve.
- Leave to cool completely and tuck in!
I do have one final chocolate cake layer to come, so stay tuned for tomorrow!
You might also like my easy lemon drizzle cakes with icing sugar.
📖 Recipe
The BEST Lemon Drizzle Cake Recipe
Equipment
Ingredients
- 225 g Unsalted butter softened (1 cup)
- 225 g Caster sugar (1 cup)
- 225 g Self Raising Flour (1 & ¾ cups)
- 4 Eggs
- Zest Lemon
Lemon Drizzle
- 85 g Caster sugar (⅓ cup)
- 1 & ½ Lemons Juice
Instructions
- Preheat the oven on gas mark 4/180c/160c fan/350F.
- Using a mixer, cream the butter and sugar together until pale and creamy.
- Slowly add the eggs, mixing on the lowest mixer setting.
- Transfer to a mixing bowl and sift in the flour and add the zest and stir until there are no traces of flour left.
- Butter and line a greaseproof loaf tin (or I used a round 9" cake tin) and spoon in the mixture, smoothing over with the back of a spoon.
- Place in the oven for 40 minutes and test with a skewer to see if it comes out clean. If not, continue to bake for five minutes at a time.
- Place the cake on a cooling rack. Meanwhile, mix the topping in a jug and pierce the cake several times and pour the lemon and sugar over the top using a sieve.
- Leave to cool completely and tuck in!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Comments
No Comments