Lemon Drizzle Cake from darkcottagecore.com

Lemon Drizzle Cake

lemon drizzle cake

Lemon drizzle cake is a classic British dessert that combines the tangy taste of lemon with a sweet, moist sponge. It creates a perfectly balanced flavour that tantalizes the taste buds. This cake is loved for its simple elegance and refreshing taste. The cake is topped with a light, citrusy drizzle that seeps into the sponge, creating an irresistibly moist texture. It is an ideal dessert for afternoon tea, family gatherings, or as a comforting treat. The straightforward recipe and delightful taste of lemon drizzle cake make it a beloved favourite among both novice and seasoned bakers alike.

INGREDIENTS

  • 225g (8 oz) butter , softened
  • 225g (8 oz) caster sugar
  • 275g (10 oz) self-raising flour
  • 2 teaspoons baking powder
  • 4 eggs
  • 4 tablespoons milk
  • finely grated rind of 2 lemons


CRUNCHY TOPPING

  • 175g (6 oz) granulated sugar
  • juice of 2 lemons


Preparation time: about 10 minutes
Cooking time: about 35-40 minutes

Cuts into about 30 squares

  1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
  2. Measure all the ingredients for the traybake into a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
  3. Bake in the middle of the pre-heated oven for about 35-40 minutes or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
  4. Allow the traybake to cool in the tin for a few minutes then lift the traybake out of the tin still in the lining paper. Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).
  5. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it is still just warm. Cut into about squares when cold.