DRIZZLE ICING RECIPE FOR BUNDT CAKE RECIPES
JAMES MARTIN'S CLASSIC LEMON DRIZZLE CAKE RECIPE ...
James Martin’s easy lemon drizzle cake recipe, taken from his cookbook Sweet, is perfect for afternoon tea with a proper cup of tea, or to surprise your mum on Mother’s Day. Or, make an impression with this arresting – and yummy – lemon drizzle bundt cake.
Provided by James Martin
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Heat the oven to 170°C/150°C fan/gas 3 and grease and line the base of a 1kg loaf tin.
- Melt the butter, then allow it to cool slightly. Place the eggs, lemon juice and sugar in a food mixer or large bowl and whisk for a few minutes until totally combined and the sugar has dissolved.
- Whisk the cooled butter and crème fraîche into the egg and lemon mixture, then sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared loaf tin. Place in the oven and bake for 45-60 minutes until golden and risen – the cake should split along its top. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.
- Remove the cake from the oven and allow to cool in the tin for 10 minutes on a wire rack, then turn out and place back on the rack, over a shallow tray.
- 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.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
EASY LEMON DRIZZLE LOAF CAKE RECIPE - DELICIOUS. MAGAZINE
A zesty, syrup-drenched sponge with a sugar crust is our go-to teatime bake. This timeless creation is sure to spark joy – but that doesn’t mean you can’t vary things a bit…Check out our tips below to find out how to jazz up your lemon drizzle cake. Turn this teatime treat into a special occasion showstopper and see our lemon drizzle bundt cake.
Provided by delicious. magazine
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield Serves 10-12
Number Of Ingredients 9
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the butter and caster sugar until pale and creamy (about 5 minutes).
- Add the eggs one at a time, beating well after each addition. Fold in the flour and the zest of 2 lemons, then beat in the yogurt. Spoon into the prepared tin and bake for 50-55 minutes until golden and a skewer pushed into the centre comes out clean.
- Meanwhile, mix the juice of 2 lemons with 50g of the granulated sugar in a bowl or jug until the sugar has dissolved. As soon as the cake comes out of the oven, poke holes all over the top with the skewer, then pour over the lemon mixture. Leave to cool in the tin, set on a wire rack.
- After 20 minutes, mix the remaining lemon zest and juice and 60g granulated sugar, then spread over the top of the loaf. Leave the cake to cool completely on the wire rack, then turn out.
Nutrition Facts : Calories 325kcals, FatContent 16.2g (9.5g saturated), ProteinContent 5g, CarbohydrateContent 39.6g (27.1g sugars), FiberContent 0.7g
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