LEMON DRIZZLE CAKE NO BUTTER RECIPES

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LEMON DRIZZLE CAKE - BEST LEMON DRIZZLE CAKE RECIPE - D…



Lemon Drizzle Cake - Best Lemon Drizzle Cake Recipe - D… image

This lemon drizzle cake is hands down the best one you'll ever make. Using only six ingredients, this is how to make lemon drizzle cake properly.

Provided by DELISH.COM

Categories     Easter    Father's Day    feed a crowd    food gift    Summer    baking    comfort food    dessert    snack

Total Time 1 hours 10 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 6

225 g

unsalted butter, room temperature, plus more for tin

300 g

caster sugar

225 g

self-raising flour

4

large eggs

1 tsp.

finely grated lemon zest

1 tbsp.

lemon juice

Steps:

  • Heat oven to 200ºC (180ºC Fan). Brush a 2lb loaf tin with butter and line with baking parchment. Brush parchment with butter.
  • In a large bowl, beat together butter and 225g of the caster sugar until pale and creamy. Add eggs, one at a time, incorporating each egg before adding the next. Beat in the flour and the zest. Scrape into prepared loaf tin and smooth top.
  • Bake for 50 minutes to 1 hour or until a toothpick inserted into the middle comes out clean.
  • In a small bowl, stir together the lemon juice and remaining caster sugar. Prick the warm cake all over with a skewer, then pour over the drizzle. Let cool completely in tin. 

LEMON DRIZZLE CAKE | CAKES | RECIPES | DOVES FARM



Lemon Drizzle Cake | Cakes | Recipes | Doves Farm image

One of the classic cakes with a citrus crunch on the outside and soft moist lemon sponge on the inside. This cake will store for up to a week in an airtight tin.

Number Of Ingredients 16

LEMON CAKE
175 g Doves Farm Organic Plain White Flour
3 tsp baking powder
175 g butter
175 g caster sugar
2 lemons, unwaxed
3 eggs
2 tbsp milk
butter, for tin
LEMON SYRUP
75 g caster sugar
lemon juice
water
LEMON DRIZZLE TOPPING
1 lemon
100 g caster sugar

Steps:

  • Lemon Cake Pre-heat the oven. Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Sieve the flour and baking powder into a bowl, stir to combine and set aside. Chop the butter into small cubes. Put the butter cubes into a mixing bowl, add the sugar and beat together until light and fluffy. Finely grate the lemon rind, add it to the bowl and beat it in. Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated before adding the next. Sieve the prepared flour to the mixing bowl followed by the milk and stir to combine. Tip the mixture into the prepared loaf tin and smooth the top. Bake for 40-45 minutes until cooked. Leave the cake in its tin. Lemon Syrup Squeeze the lemon juice into a jug, add more lemon or water, if necessary, to make 75ml liquid. Pour this into a saucepan, add the sugar and bring to the boil shaking the pan occasionally. Simmer gently for 2 minutes to make a syrup. Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake. Pour the syrup slowly all over the surface of the cake and leave to cool in the tin. Lemon Drizzle Icing Place a chopping board over the cold cake tin and invert it onto the board. Using a zester, peel some strands of zest from the lemon and set these aside. Squeeze the lemon juice. Measure the sugar into a bowl, add the lemon juice and stir to make the drizzle. Pour the drizzle over the top of the cake and spread it around the sides of the cake with a knife. Scatter the prepared strands of lemon zest over the cake. Leave to set before serving.

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