CAKE DRIZZLE ICING RECIPES
LEMON DRIZZLE CAKE RECIPES - BBC GOOD FOOD
Enjoy the zingy taste of a lemon drizzle cake with our selection of best rated recipes. From vegan to gluten free versions, there's a recipe for every taste
Provided by Good Food team
Number Of Ingredients 1
LEMON DRIZZLE CAKE RECIPE | FRUIT RECIPES - JAMIE OLIVER
If anything's worth taking a little tea break for, it's a wedge of this classic lemon drizzle cake
Total Time 50 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.
- Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.
- Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
- To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want.
Nutrition Facts : Calories 284 calories, FatContent 14.1 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 32.4 g carbohydrate, SugarContent 27.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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- Whisk the icing sugar and lemon juice together in a bowl, then pour the icing over the warm cake. Remove the tray from underneath the rack and pour any excess icing from the tray back into the bowl. Return the tray to sit under the rack and spoon the glaze over the cake once again. Leave on the rack to cool completely before serving.
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- Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.
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