Friday, 1 May 2015

Very Zesty Lemon Drizzle Cake

There's nothing as refreshing as a slice of a delicious zesty lemon cake with a cup of tea on a rainy day. Or a slice zesty lemon cake with a scoop of your favorite ice cream on a sweltering hot afternoon. On our recipe today, we have the Zesty Lemon Drizzle Cake. The tangy taste of the lemon will tease your taste buds, have you reaching for another slice, and another. 

Difficulty: Easy
Preparation time: 1 hour 

Ingredients
225g unsalted butter, softened
3 cups granulated sugar 
3 large eggs room temperature, lightly beaten 
2 tablespoons vanilla essence
1 1/2 cups full cream milk
Finely grated zest (peel) 1 lemon 
3 cups finely sieved flour
2 tablespoons baking powder
A pinch of salt. 
1 3 1/2 x 7 inch loaf pan

Drizzle 
Juice of 2 lemons
100g granulated sugar

Instructions 
Heat the oven to 190°C and arrange a rack in the middle. 
Grease the loaf pan with butter and dust with flour.
Sieve flour, baking powder and salt together, keep aside.

Add butter, lemon zest and vanilla essence into the bowl
Cream together this mixture for 5 minutes on a high speed, pausing at intervals to scrape down the sides. Gently pour in sugar. Allow to cream for 10 minutes or till mixture is pale white. 
With the mixer still running, gently add your beaten eggs to the creamed mixture and allow to run for 2 minutes. 
Add the flour mixture in 3 batches, alternating with the milk, mixing thoroughly after each addition, and ending with flour. 
Allow to bake for approximately 20minutes, then check
 for "doneness". 

Your cake is done when pressed in the middle, is springy to the touch or when a clean toothpick comes out dry when inserted in the middle. 
Remove from oven, leave in pan for 5 minutes, then remove from pan to cool completely. 

DRIZZLE
 While the cake is in the oven, mix the lemon juice with granulated sugar, stir till dissolved. After your cake is done and out of the pan, while still hot, poke holes on top of the cake and pour the drizzle over the cake. Allow to cool. 





Slice and serve. Makes 15 servings. 
Eat responsibly. 

2 comments: