Lemon Drizzle Cake with plain flour
Refreshing lemon drizzle cake baked with plain flour, fresh lemon zest and lemon icing. Easy loaf cake to bake and perfect for an afternoon tea or with mid morning coffee.
Ingredients
- 320 g caster sugar
- 3 eggs
- Grated zest of 2 unwaxed lemons or dried lemon zest
- 350 g plain flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt depends on your taste
- 250 ml whole milk
- ½ teaspoon vanilla extract
- 200 g unsalted butter – melted
Lemon syrup
- Freshly squeezed juice of 1 lemon
- 50 g caster sugar
- 100 ml water
Lemon Drizzle
- 2 tablespoons lemon juice
- 100 grams icing sugar
Instructions
- Preheat the oven to 170C/325F/Gas3
- Put the sugar, eggs and lemon zest in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed.
- Mix the flour, baking powder and salt in another mixing bowl.
- Combine the milk and vanilla extract in another bowl.
- Add one—third of the flour mixture to the sugar mixture and beat well. Then beat in one-third of the milk mixture. Repeat this process twice more until everything has been added. Turn the mixer up to high speed and beat until the mixture is light and fluffy.
- Turn the mixer down to low speed, pour in the melted butter and beat until well incorporated
- Pour the mixture into the prepared loaf tin and bake in the preheated oven for about 45 min or until golden brown and the sponge bounces back when touched.
- While the cake is baking, put the lemon juice, sugar and 100ml water in a small saucepan and bring to the boil over low heat. Raise the heat and boil until it has reduced by half, or until it has a think syrup consistency.
- When the cake comes out of the oven, put it on a wire cooling rack and prick it with a wooden skewer in several places. Then carefully spoon over the syrup.
- Leave out on the wire rack to cool down completely.
- To make the lemon icing, mix together icing sugar with more lemon juice until you have a thick syrup. Spoon over the cold lemon cake and leave to set before serving. You can also decorate the top with leftover lemon zest or lemon decorations.
Notes
The nutritional value is per slice (providing that the cake is cut into 12 slices).
Nutrition
Calories: 407kcalCarbohydrates: 63gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 79mgSodium: 234mgPotassium: 86mgFiber: 1gSugar: 40gVitamin A: 511IUVitamin C: 1mgCalcium: 71mgIron: 2mg
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