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
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.
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 CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
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 CAKES
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LUSCIOUS LEMON CAKE
If you can get your hands on real Mexican vanilla for the frosting, it is highly recommended. A friend at work made this for my birthday, and it was the best gift I got!
Provided by KissKiss
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- For the cake, beat the cake mix and eggs until blended using a mixer on low.
- Fold in lemon pie filling (do not beat in).
- Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
- For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
- Add the sugar and vanilla, again blending until smooth.
- You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.
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3.8/5 (161)Calories 380 per servingCategory Dessert
- Sift in the flour, baking powder, add the lemon zest and milk, and mix again to a smooth, creamy consistency.
- Flour and grease a round cake tin (mine is a 16x9 cm with loose base), then spread the batter evenly.
EASY LEMON DRIZZLE CAKE {ONE BOWL RECIPE} - TAMING TWINS
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5/5 (215)Total Time 50 minsCategory DessertCalories 440 per serving
- Spoon into the prepared tin and smooth out. Bake for 40 - 50 minutes or until a skewer comes out clean.
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