LEMON CAKE ICING RECIPES

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LUSCIOUS LEMON CAKE WITH LEMON ICING RECIPE | AUSTRALIAN ...



Luscious lemon cake with lemon icing recipe | Australian ... image

Add some zing to your baking with this deliciously easy lemon cake! Wonderfully moist and drizzled with a zesty lemon icing, it's sure to be a winner.

Categories     Dessert

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield Serves 8

Number Of Ingredients 9

125 gram butter, at room temperature
3/4 cup caster sugar
2 eggs, at room temperature
2 cup self-raising flour
1/4 cup lemon juice
1/4 cup milk
strips of lemon zest, to decorate
1 cup icing sugar
2 tablespoon lemon juice

Steps:

  • Preheat oven to 180ºC/160ºC fan-forced. Grease and line a deep 20cm (base measurement) round cake pan with baking paper. Using an electric mixer, beat butter and sugar in a bowl until pale and creamy. Add eggs, one by one, beating well after each addition. Sift flour over butter mixture. Add juice and milk; stir to combine.
  • Spoon mixture into prepared pan; level surface. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes, then turnout onto a wire rack to cool completely.
  • Meanwhile, to make lemon icing; sift icing sugar into a large bowl. Gradually add juice, stirring until smooth.
  • Spread lemon icing over cooled cake, allowing it to drip down sides. Serve sprinkled with zest.

Nutrition Facts : ServingSize Serves 8

LEMON DRIZZLE CAKE RECIPES - BBC GOOD FOOD



Lemon drizzle cake recipes - BBC Good Food image

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

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Calories 276 calories per serving
  • For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).
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  • Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves.
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My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
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