Lemon Drizzle Cake

This modified recipe is the most preferred by my hubby and friends. The first time, I made lemon cake I don’t think I deviated from the recipe, that last time before this present deviation- I was heavy handed with the lemon juice, which was a hit  [pictured in the photo gallery as a Bundt cake].  This time around, I decided to tweak it a little to see if it would still appeal to my hubby and hopefully, friends.

Don’t forget to mise all ingredients before you start

Ingredients:

 

  • 1/2 cup unsalted Butter (softened @ room temperature)
  • 4 Eggs
  • 1/3 cup sugar
  • 7 TBS  Fresh Lemon Juice (I used the not so tart small hybrid lemon fruits)
  • 1 1/4 Ground Almond Meal/Flour [sifted, ground your almonds if it takes your fancy]
  • 6 TBS Dried Tart Cherries (Soaked overnight in Orange Juice)
  • Zest of 4 small lemons
  • 2 TBS Poppy Seeds
  • 1 cup self-rising flours (sifted)

 

Syrup

  • 1/4 cup and 1TBS granulated sugar
  • 1 TBS  cherry flavored Orange Juice (OJ was used to soak the cherries overnight)
  • 7 TBS Fresh Lemon Juice

 

Lemon Icing

 

  • Zest of 3 Lemons
  • 1 1/4 cup Powdered Sugar (Icing sugar)
  • 3 TBS Fresh Lemon Juice

What you’ll need

Stand mixer ( or hand held electric mixer)
Measuring cups
8 inch springform baking pan
Parchment paper
Plastic ladle
Sauce pan
Toothpick

What I did:

Prepped my 8 inch round baking pan, and turned the oven on 350 F to preheat. Then in the bowl of my stand mixer, I added and beat the butter and sugar until whitish, light, fluffy and creamy in texture. I then added one egg at a time to the mixture making sure each egg is properly incorporated before adding the next. The sifted flour, sifted almond, lemon zest, poppy seeds, and lemon juice was folded into the mixture in the bowl.
I poured about a 1/3 of the flour mixture into the pan lined with parchment paper, then added and folded in  my pre-soaked cherries to the remaining batter. The batter was added to the baking pan. The cake was baked for about 40 minutes and then allow to cool in the pan.
The syrup was made by heating the sugar and lemon juice and OJ in a sauce pan until the sugar was dissolved and the liquid thickened slightly.  The syrup was poured over the warm cake, which had been poked with toothpick to make holes.

To make the icing, I added the lemon juice to the sugar and lemon zest in the pan until smooth. I poured the icing gently on the middle of the almost cooled cake from the middle to let it drizzle all around.

Until next time!

 

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One Reply to “Lemon Drizzle Cake”

  1. Pingback: Lemon Chicken – Gastrocreative

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