Mums Quick Easy Throw It All In Lemon Drizzle Cake Food

EASY LEMON DRIZZLE CAKE

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

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.

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.

MUM'S QUICK & EASY THROW IT ALL IN LEMON DRIZZLE CAKE

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).

EASY SKILLET PAN LEMON DRIZZLE CAKE

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.

LEMON DRIZZLE LOAF CAKE

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.

LEMON DRIZZLE CAKE

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.