2010 Cooking Club Week 41: Simple Lemon Drizzle Cake

CombatCow

Seen as there are so few sweet/dessert/cake recipies I decied to post this one:

It's really simple and cheap to make and tastes delicious!

Lemon Drizzle Cake

Ingridents:
125g butter or margarine
175g caster sugar
175 Self raising flour (sieved)*
2 Large eggs (beaten)
2 lemons
50G granulated sugar

*If you use plain Flour, use a tsp of baking powder.


Preheat oven to 180'C


line a 7x7 cake tin with parchment paper


cream the butter/marg and caster sugar until light and fluffy, may take a while by hand, but this is a very important part.


Add 1 TBSP of egg at a time to the creamed mixture, adding 1 TBSP of flour after each addition until used up.


grate the rind of 1 lemon and add to the mixture, also add the juice of the lemon to the mixture until combined




spoon into a prepared tin and bake in a pre-heated oven for 25-30 mins, or until a knife/toothpick comes out clean


grate the rind of the second lemon and mix with 25G of the granulated sugar and reserve,



squeeze the juice of the second lemon into a pot with the remaining 25G of the granulated sugar, and heat gently until sugar is dissolved and syrupy. 3-4 mins



with a cocktail stick/skewer prick the warm cake all over and sprinkle the lemon zest/sugar mixture over the cake then drizzle over the syrup and leave to cool in the tin.



Cut into squares and NYOM!

Any questions let me know.

CC

WesternNight

Oooh this looks lovely!

Loopy

My favourite cake is lemon cake. Gonna give this a lash the week-end.

kerash

Looks Delish!! Will make this asap

Dinkie

Made this today..... It was really nice. However the sponge was too soft to make into squares. It kept breaking up when I tried to cut it. Not sure where I went wrong but will def. make this again. Hopefully next time it will hold together better

Thanks a mill

Little Alex

We made this lovely lemon cake today. Simple and delicious!



Thanks for the recipe!

That's a cool-looking grater thing that you have, by the way.

CombatCow

Looks fantastic, glad you liked it.

Yeah The zester is a "Microplane" it's sweet because it doesn't grate into the nasty white layer of the fruit under the skin

Little Alex

CombatCow wrote: »

Looks fantastic, glad you liked it.

Yeah The zester is a "Microplane" it's sweet because it doesn't grate into the nasty white layer of the fruit under the skin

Thanks! Might look into getting one myself.

kerash

I put poppy seeds in mine - it was delish thanks!

Mix


Result!

allandanyways

Thoroughly enjoying a slice of this now. Thank you Combat Cow.



Made some slight changes. Used 110g of LowLow and 15g of real butter, because we didn't have any Stork and I didn't want to use real butter, but it still turned out lovely and also stuck a bit of icing sugar into the syurp to give it a bit of a sheen, it's delicious!

One quick q- do you reckon you could use the method from this recipe for making a regular vanilla cake (obv without the lemon juice and zest, using vanilla extract/seeds instead)? It's one of the lightest sponges I've tasted in a while, would be nice for cupcakes or something.

CombatCow

Great, looks excellent, glad you like it. That's actually a good question about a vanilla version, i'll test it out this weekend and let you know

*poppy seeds is a good idea too, must try that also!

coffee_cake

I just wanted to say I just made this and it's amazing!

coffee_cake

Me again: I made a pear version of this today. Replace mentions of lemon rind with diced tinned pear, replace lemon juice with the pear juice from the tin.
Thumbs up again :D

rgiller

I used lemon sherbert instead of sugar on top - excellent!

Asphyxia

I've just rooted through the fridge and cupboards and luckily have all the ingredients I feel some late night baking is about to happen

CombatCow

Lol go for it, let us know how it turns out!

Asphyxia

Great recipe nice and simple to follow I shall be making this again very soon

I wasn't even able to wait till I had a picture took before I cut into it nom nom nom!

_feedback_

I made this last night. I'd usually upload a photo, but I done it in an odd sort of tin and it came out in bits! Didn't change the taste of course, it is gorgeous!

Thanks OP

rgiller

GOing to try this again this weekend but thinking of chucking all ingredients into the food processor and whizzing up that way. What do you think? Will it work?

CombatCow

lol emm well, creaming the butter and sugar is one of the most important steps so id advise you to do that correctly :P

Thanks for all the nice comments

angeldelight

Yum yum yum! Almost gone already!

angeldelight

Sorry my pictures are so big! I only have my phone and don't have anything to crop images on it, just an uploader

rgiller

rgiller wrote: »

GOing to try this again this weekend but thinking of chucking all ingredients into the food processor and whizzing up that way. What do you think? Will it work?

Actually turned out better from the food processor than doing it by hand. I put just the sugar and butter in first and creamed them together. Then flour on top of that and eggs at the very top. Quick whizz up, add the lemon zest and juice and another whizz. Much lighter, smoother batter

m.conn13

just discovered the cooking club LOVE it cant wait to try out some of these recipies yummy!!!

The Black Oil

Not keen on lemon myself, but gave this a shot and it met with full approval from the house. We've some limes lying about, I presume they'd be equally OK?

boosh_fan

Gonna make this today. Really looking forward to baking as it's so rare that I do it. Does it have to be square I wonder? Or would it work as muffins.... Will post later with results.

CombatCow

Mmm im not sure about using limes black oil

Boosh it doesn't have to be square tin but it's easier to cut into squares/rectangles etc.., muffins are a very interesting idea

boosh_fan

mmmm - had a slice of this when it was still warm with a cup of orange and strawberry rooibos - so good. Thanks CombatCow

neuro-praxis

I just made this. As I was putting it on the cooling rack it fell apart and hit the floor. Raging. I don't know what I did wrong.

Edit: Just re-read the recipe. I should have left it to cool in the tin. *kicks self* What a waste!

leahyl

neuro-praxis wrote: »

I just made this. As I was putting it on the cooling rack it fell apart and hit the floor. Raging. I don't know what I did wrong.

Edit: Just re-read the recipe. I should have left it to cool in the tin. *kicks self* What a waste!

Haha that's so funny! I'm breaking my sides laughing here! After all your hard work! Ah well better luck next time:D

neuro-praxis

leahyl wrote: »

Haha that's so funny! I'm breaking my sides laughing here! After all your hard work! Ah well better luck next time:D

Screw you! :pac:

Ok, I re-made it. And I did as I was told this time. And it was perfect.





The only thing I did differently was not put the zest on top. I put all of the zest into the cake itself to have just a smooth syrup on top.