I love lemon
drizzle cake as it always turns out so moist and crunchy, a yummy combination
of sweet and sharp flavours. I tend to
mix juice of a small lime to the lemon juice to give the extra tang! As we all
know lemon drizzle cakes have been made by many so this recipe is a mixture of
different recipe ideas and in no way my own (original). It is still enjoyable
and I can guarantee you it won’t last a day!
Preparation: 10 minutes
Cooking: up to 45 minutes depending on whether it is
cupcakes or a large cake
Tin size: 10
inch round or 12 hole muffin tray
Oven: 170* C
Ingredients
250 g self
raising flour
250 g soft
butter
250 g fine
sugar
3 medium
eggs
175 ml semi
skimmed milk
1 ½ teaspoon
baking powder
Drizzle
Zest of 2
large lemons and one small lime plus juice
110 g sugar
Method
- Preheat the oven to 170* C . Butter and line cake tin or put muffin cases in muffin tin.
- Beat butter and sugar together with a hand mixer till light and fluffy. Then add the eggs gradually and mix well after each addition.
- Fold in the milk then beat the mix again for a couple of minutes. Fold in sifted flour and baking powder and whisk for a final 2-3 minutes. Mix in the zest then pour the batter into the prepared tin.
- Depending on tin used check the cake mix after it has been in the oven for 20 – 30 minutes. It is cooked once a skewer inserted in the middle comes out clean or the cake bounces back when gently tapped on top.
- Prick the cake with a toothpick or skewer immediately after taking out of oven and spread the drizzle on top. Leave to cool in tin before transferring to a cake plate.
Drizzle
Mix the
lemon and lime juices and sugar with a spoon and pour evenly over the cake while
still hot so it can absorb all the juices.
Decoration
For an extra
crunch just crush some pistachios and sprinkle on top of drizzle cake.
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