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
LEMON DRIZZLE CHICKPEA CAKE (GLUTEN, DAIRY FREE)
Make and share this Lemon Drizzle Chickpea Cake (Gluten, Dairy Free) recipe from Food.com.
Provided by Karolina_London
Categories Healthy
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the chickpeas in a food processor and blitz until they make a paste.
- Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter.
- Pour into a well-greased and lined 2lb loaf tin, and cook in a medium oven, 160C, for around 45 minutes
- Remove from the oven and drizzle over the honey.
- Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon.
- Leave to cool completely before removing, carefully, from the tin.
- This cake has the texture of Madeira cake, and really doesn't taste of chickpeas. You can also make it with orange and with lime. It will keep for up to a week, but does not freeze well.
Nutrition Facts : Calories 360.4, Fat 4.8, SaturatedFat 1.3, Cholesterol 139.5, Sodium 360.6, Carbohydrate 71.6, Fiber 4.9, Sugar 47.3, Protein 10
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
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