Lemon Drizzle Cake Recipe Janes Patisserie Food

LEMON DRIZZLE CAKE

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.

LEMON DRIZZLE LOAF CAKE!

Steps:

• Preheat your oven to 180C/160C Fan - grease and line your 2lb loaf tin!
• Beat together your butter and sugar together until light and creamy!
• Add in your flour, eggs and lemon and beat again until combined. It'll be a smooth cake mixture!
• Add the mix into the cake tin and bake. This can take 55-65 minutes - but check from 50 minutes onwards.
• Towards the end of baking - in a bowl, mix together your 75ml lemon juice and 75g caster sugar together.
• Once the cake is baked, drizzle this over the cake, whilst still in the tin. Let the cake cool fully.
• Once the cake is cooled, remove from the tin.
• If you want to decorate, mix in lemon juice to your icing sugar until you reach the desired consistency.
• Drizzle this over the cake, and sprinkle on some lemon zest for decoration! Enjoy!

LEMON DRIZZLE CAKE

Steps:

• Heat the oven to 190c/gas 5.grease a 8in cake tin & line the base with greaseproff paper.
• Beat the sugar, butter & zest together until pale& fluffy.Gradually beat in the egg, a little at a time, beating the mixture well after each addition.Sift in the flour & baking powder, then gently fold into the butter mixture, along with the lemon juice.Pour the mixture into the cake tin & smooth the top.
• Bake for 40 minutes. A skewer in the centre shoudl come out clean when its ready,turn out on to a wire rack to cool.
• To make the icing, put the ingrediants in a bowl & beat until they are combined & spreadable.When the cake is cool, ice and decorate.

LEMON DRIZZLE CAKE

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.

LEMON DRIZZLE CAKE

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.

LUSCIOUS LEMON DRIZZLE CAKE

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.