Lemon Drizzle Slices Food

BEST EVER LEMON DRIZZLE CAKE

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.

LEMON DRIZZLE SLICES

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.

LEMON DRIZZLE SIMNEL SLICES

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line a 20cm x 30cm baking tin with baking parchment. Beat the butter and sugar with most of the lemon zest until pale and fluffy. Add the eggs one at a time, mixing constantly, then add the flour, almonds and baking powder, and keep mixing until you have a smooth cake batter. Stir in the milk and dried fruit.
• Scrape half the cake batter into the tin and level the surface. Coarsely grate half the marzipan onto the batter to create an even layer, then cover with the rest of the batter, trying not to disturb the marzipan too much. Level the top and bake for 35-40 mins or until a skewer inserted into the centre comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for 5 mins, then check again. Mix the remaining caster sugar with a quarter of the lemon juice, then drizzle over the cake while still warm. Leave the cake to cool in the tin.
• Mix the icing sugar with enough lemon juice to make a drizzly icing - 2-3 tsp should be enough. Divide the rest of the marzipan into 11 even lumps and roll into balls. Drizzle the icing over the cake, top with the marzipan balls and sprinkle with the remaining lemon zest. Will keep in an airtight container for up to five days.

LEMON DRIZZLE TRAYBAKE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
• Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
• Bake for 35-40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
• Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
• Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
• Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.