LEMON DRIZZLE ICING RECIPES RECIPES

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

Ingredients

LEMON DRIZZLE SLICES RECIPE - BBC GOOD FOOD

Lemon drizzle slices recipe - BBC Good Food image

A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing

Provided by Paul Hollywood

Categories Afternoon tea, Dessert

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield cuts into 12 slices

Number Of Ingredients 13

Ingredients

70g softened unsalted butter
120g caster sugar
2 medium eggs
140g self-raising flour
1 tsp baking powder
finely grated zest 1 lemon
1 tbsp lemon curd
2 tbsp full-fat milk
30g granulated sugar
juice 1 lemon
250g icing sugar
3 tbsp water
splash of yellow food colouring

Steps:

Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

Nutrition Facts : Calories 236 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium

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GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES

This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.

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JAMES MARTIN'S CLASSIC LEMON DRIZZLE CAKE RECIPE ...

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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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LEMON DRIZZLE CAKE | CAKES | RECIPES | DOVES FARM

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.
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LEMON DRIZZLE CAKE | CAKES | RECIPES | DOVES FARM

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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EASY LEMON DRIZZLE CAKE RECIPE - BBC FOOD

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Calories 325kcals per serving

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