Hello my loves, hope the summer holidays have been good and your enjoying your final few days of freedom (heartbreaking saying that isn’t it haha)
For today’s post I’m showing you how to make my lemon drizzle cake which I recently made for my family. I call it “my” as I’ve added a few of my own touches to the cake which I believe makes it that little bit more tastier!
It’s honestly such an easy cake to make and is one of them cakes which can be made for any occasion wether it’s special or casual. I’d highly recommend this cake to anyone wether your a beginner or a pro.
I really hope you enjoy today’s post and here is the recipe:
Cooking Time: 45-50 minutes
- 8oz caster sugar
- 8oz self raising flour
- 8oz unsalted butter
- 1 finely grated zest of lemon
- 4 eggs
- 1 1/2 lemons, juiced
- royal icing sugar
- preheat the oven to 180 degrees (gas mark 4), grease/line your baking tin, gather all your ingredients & equipment and your ready to start!
- Firstly, add 8oz of unsalted butter and 8oz of caster sugar into a bowl and mix until a pale and creamy.
- Add in the 4 eggs one by one making sure each time you add one in your mixing them in probably.
- Next slowly add in 8oz of self raising flour.
- Then add in the finely grated zest of 1 lemon and mix well until combined.
- That’s your cake mixture completed, add the mixture into the lined baking tin making sure you level it off with a spoon (to make it equal) and put into the oven for 40-45 minutes.
- Once the cake is golden brown and fully cooked through, take out the oven and leave to cool for up to an hour.
- After the caked has cooled right down its time to make the topping. Now there’s lots of ways of doing this but I added my own topping to give it the Elle touch. Firstly squeeze one and a half lemons into a cup until all there juice is out and leave to the side.
- Next add some Royal icing sugar into a bowl, (I do apologise I don’t have exact measurements as I done it by eye) using a spoon to mix, gradually add in a small amount of water and stir until the mixture is the consistency of thick cream.
- Now, once the royal icing is done, slowly add in the lemon juice you squeezed earlier mixing whilst doing so. (keep tasting it to make sure it doesn’t get to sour.)
- Once you’ve added enough in and mixed well, drizzle the remaining lemon juice over the cake followed by drizzling the Royal icing all over until your satisfied.
- Finally, once you’ve finished drizzling the royal icing; place into the fridge for an hour to set and harden.
And that’s your finished lemon drizzle cake!
Now this is a cake that brings back so many memories of when I was younger and I can imagine it does for you too. It was always a cake sold at the seasonal fates at primary school and it was always the cake to be sold out first. There’s just something about lemon cake that makes it win overall, wether it’s that kick you get from the sourness or the texture of the cake itself, it would always sell before anything else.
My mum for weeks has been asking me to give it a go as its her favourite and believe me it’s been demolished within a few days! I’d say it went down nicely haha.
Thank you so much for taking a read today, your support means the world and I’m so grateful.
I hope your all as well as can be.
Sending you tons of love,