LEMON DRIZZLE CAKE
Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
- Sift the flour, baking powder and salt into a medium bowl and stir to combine.
- Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
- Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
- For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.
EASY LEMON DRIZZLE CAKE
Steps:
- Pre-heat the oven to 180ºc and grease and line a loaf tin with baking paper.
- Stir together the flour, baking powder and salt.
- In a jug, mix together the sugar, yoghurt, oil, lemon zest, vanilla and eggs.
- Pour the wet ingredients into the dry and mix well.
- Transfer to the loaf pan and place in the oven.
- Bake for 30-45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool.
- To make the icing, whisk together the icing sugar and lemon juice until smooth.
- Pour the icing over the cooled cake and serve.
Nutrition Facts : Calories 335 kcal, Carbohydrate 51 g, Protein 5 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 131 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
EASY LEMON DRIZZLE CAKE
This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with the kids. This recipe makes a lemon drizzle loaf, but if you want to make a lemon cake in a different shape, try our cake calculator.
Provided by Becca Spry
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.
- Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.
- Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50-55 minutes.
- Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.
LINDA'S LEMON DRIZZLE CAKE
Provided by Mary McCartney
Categories Cake Dessert Bake Easter Vegetarian Lemon Birthday Lemon Juice Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
- In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
- Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
- In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
- When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.
LEMON DRIZZLE CAKE
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It's an easy-to-make, crowd-pleasing cake that's excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
- In the bowl of an electric mixer, beat together butter and half of the sugar (225 grams/1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that's O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
- Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
- While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 118 milligrams, Sugar 19 grams, TransFat 0 grams
BEST EVER LEMON DRIZZLE CAKE
I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!
Provided by Try This Recipe!
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
- Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
- Pour batter into the prepared pan, being careful not to press it down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
- Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g
LIGHTER LEMON DRIZZLE CAKE
Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat
Provided by Angela Nilsen
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
- Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
- While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
- Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.
Nutrition Facts : Calories 243 calories, Fat 10.2 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 35.4 grams carbohydrates, Sugar 21.5 grams sugar, Fiber 0.9 grams fiber, Protein 4.7 grams protein, Sodium 0.34 milligram of sodium
EASY PEASY LEMON SQUEEZIE ALL-IN-ONE LEMON DRIZZLE CAKE!
A delicious and seriously lemon flavoured sticky drizzle cake which echoes the children's rhyme...."Easy peasy lemon squeezie"........EASY TO MAKE! An all-in-one recipe to rustle up at the last minute and impress your friends! When it's raspberry season, I sprinkle fresh raspberries over the top; it can also be served warm with creme fraiche, cream or ice cream as a Pudding Cake.
Provided by French Tart
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F, 175 C or Gas mark 3.
- Grease and line a 2 lb loaf tin or round cake tin.
- Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
- Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
- While the cake is baking, make the syrup.
- Mix the lemon juice and sugar together - no need to heat it up.
- On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
- Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
- The syrup will leave a crunchy residue of sugar and be sticky to touch too!
- Keeps well, if you can hide it for long enough!
- The quantity above can be easily doubled for a larger family cake.
- The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!
Nutrition Facts : Calories 391.4, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.6, Sodium 519.7, Carbohydrate 56.2, Fiber 0.7, Sugar 38, Protein 4.6
LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
EASY SKILLET PAN LEMON DRIZZLE CAKE
Try this slightly different method of making a classic lemon drizzle cake - it's a crowd-pleasing bake
Provided by Esther Clark
Categories Brunch, Snack, Treat
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm ovenproof skillet or frying pan and line with baking parchment. Tip the butter and sugar into a bowl and beat with an electric whisk until light and fluffy. Add the beaten egg, lemon zest and ½ tsp salt, then beat again to combine. Add the flour and whisk for 30 seconds until just combined, then spoon the mixture into the prepared pan and smooth the surface with a palette knife or spatula.
- Transfer the pan to the oven and bake for 40 mins, or until the sponge is cooked through and springs back slightly when pressed.
- While the sponge bakes, mix the lemon juice and caster sugar together to make the drizzle. When the sponge has baked, remove from the oven and leave to cool for a few minutes. While still warm, poke holes all over the top using a cocktail stick or skewer, then pour over the drizzle. Leave to cool completely, about 1-2 hrs. Slice and serve on its own or with ice cream.
Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.95 milligram of sodium
LUSCIOUS LEMON DRIZZLE CAKE
Evelyn Rose was arguably at the forefront of British/Jewish cooking and this recipe of hers NEVER FAILS! Perfect for those who love lemons! Can be served with or without the syrup; both are amazing. A little lemon juice can also be added into the cake mix for an extra lemony kick.
Provided by Cem176
Categories Dessert
Time 55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
- Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
- Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
- Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
- Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
- Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
- Just before serving, sift a little more icing sugar on the top. Serve in generous slices.
Nutrition Facts : Calories 398.4, Fat 17.1, SaturatedFat 10.3, Cholesterol 95.1, Sodium 429.8, Carbohydrate 58.1, Fiber 0.6, Sugar 40.5, Protein 4.4
LEMON DRIZZLE CAKE
I made this easy recipe the other day, I think I got it ages ago from a packet of flour...note to self to log where I find recipes on all my scraps! It was one of the softest, lightest sponges I had made. The recipe calls for SR Flour, I had some sponge flour to use so that might have made the difference. The lemon flavour is not too overpowering and the syrup drizzled over the top gives lovely pockets of tartness within the light sponge.
Provided by Frugal Fifer
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180oC then grease and line a 2ib loaf tin.
- Cream the butter and sugar together, add the lemon zest and eggs then beat again, if it splits add a tbs of flour and keep mixing. Add in flour, mixing gently then finally add the milk. Pour in prepared tin and bake for around 45 minutes.
- Meanwhile mix the sugar and lemon juice in a small bowl and put to one side, the sugar will dissolve into a lovely tart syrup. Remember to stir again before putting on the cake.
- Test the cake ( when a skewer comes out of the middle clean) prick it all over ans slowly spoon the sugar onto the cake. I find it easier to start in the middle then work my way round to the sides of the cake to ensure even distribution of the syrup.
- Leave to cool completely in the tin before removing.
Nutrition Facts : Calories 246.6, Fat 9.6, SaturatedFat 1.9, Cholesterol 36, Sodium 112.9, Carbohydrate 37.5, Fiber 0.5, Sugar 22.9, Protein 3.2
LEMON DRIZZLE CAKE
My best friends mum makes her this cake often and she always brings it into the boarding house to share. It is really yum.
Provided by Perfect Pixie
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180°C.
- Butter and line the base of a 20cm round cake tin.
- Beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy.
- Add the lemon zest (reserving half a tsp for the icing) and mix well.
- Gradually whisk the eggs into the butter mix--don't worry if it curdles a bit.
- Sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula.
- Add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined.
- Spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Put cake tin on wire rack to cool for 10 minutes.
- Meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over top of cake.
- Cool in tin for a further 30 minutes and then remove and cool completely.
Nutrition Facts : Calories 480.3, Fat 28.8, SaturatedFat 15.5, Cholesterol 166.2, Sodium 402.3, Carbohydrate 52.6, Fiber 3.3, Sugar 28.7, Protein 7.7
LEMON DRIZZLE LOAF CAKE
For those of us who love lemon, this is the perfect lemon drizzle cake. This cake is wonderfully moist, fruity, and not too sweet. It also freezes well and is good to have on hand when guests drop by for afternoon tea.
Provided by Allrecipes Member
Categories Lemon Cake
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
- Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
- Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
- Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
- Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.9 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 112.3 mg, Sugar 20.4 g
MUM'S QUICK & EASY THROW IT ALL IN LEMON DRIZZLE CAKE
One of my favourtie recipes that my Mum has been making for years - if only I knew how easy it was I'd have started making it sooner! No faff, just throw it all in & pop in the oven for 40 mins and you will be left with one of the most moist, delicious cakes you will ever make :o)
Provided by lynneodea
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 180 degrees Celsuis.
- Mix margarine, sugar, flour, milk, eggs, & rind of lemon in a bowl.
- Put in rectangular tin (meatloaf tin) & bake for 40 - 45mins.
- Mix icing sugar with the juice of the lemon & drizzle over the top of the cake whilst still hot.
- Leave to cool (if you can!) then enjoy! :o).
Nutrition Facts : Calories 327.1, Fat 13.2, SaturatedFat 2.6, Cholesterol 53.9, Sodium 155.9, Carbohydrate 49.4, Fiber 1.2, Sugar 30.2, Protein 4.4
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