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lemon drizzle cake

lemon drizzle cake

zesty lemon drizzle cake with sugar and lemon drizzle and a lemon icing.
I found conversions for american cups here http://allrecipes.co.uk/how-to/44/cooking-conversions.aspx
I prefer to use gram measurements as i haven't tried it with cups. using a scale and measuring grams is the safest method for precise measurements.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine european

Ingredients
  

For the sponge

  • 225 grams unsalted butter softened (room temp) 1 cup
  • 225 grams caster sugar 1 and 1/8 cup
  • 4 large eggs room temp
  • 225 grams plain flour 1 and 3/4 cup
  • 2 teaspoons baking powder
  • zest from two lemons
  • 1 tbsp lemon juice
  • 50 ml whole milk

lemon drizzle

  • 85 grams granulated sugar
  • juice from one and a half lemons.

icing

  • 100 grams icing sugar (powdered sugar)
  • lemon juice

Instructions
 

For the sponge

  • pre heat the oven to 160c fan
  • Grease a 6 cup bundt tin with melted butter and then sift some flour in and tap it to remove any excess and place in the fridge while you prepare the sponge. I do this to stop it sticking, if you have another method that works well use that. (alternatively you can make a sandwich style cake with two 8 inch tins and fill with whipped cream and curd or one large cake or tray bake tin)
  • In a stand mixer fitted with the whisk attachment beat the butter and sugar for 5 minutes, until pale and creamy, stopping half way to scrape the sides of the bowl with a spatula.
  • Add the eggs, one at a time, beating for three minutes between each one so they are well combine.
  • Sift the flour, baking powder and a good pinch of salt into the bowl and mix in very briefly using the electric whisk, then use the spatula to fold in properly. (you don't want to over mix the flour or it will result in a tough cake)
  • fold in lemon zest, juice and finish by folding in the milk.
  • Scoop into the bundt tin, and tap it to level out.
  • Bake on the middle shelf of the oven for about 40 minutes, or until a knife inserted comes out clean (the depth of you tin could mean baking times vary, check it from 35 minutes onwards, it can take up to 60 minutes for a deep patterned bundt tin) . After 25 minutes, i rotated the tin. I didn't want it to get too much colour as i wanted to use the bottom of the bundt cake as the top and not flip it over, if you are using a patterned bundt tin then this wont matter so much, but to keep it a nice golden colour i placed some tin foil over the top when i was happy with the colour for the remainder of the bake.
  • let cake cool in the tin for 15 minutes,

cake drizzle

  • while the cake is cooling in the tin, mix the lemon juice and granulated sugar, tip cake out and prick with a tooth pick and brush onto the cake.

lemon icing

  • This is optional but i also added a lemon drizzle made with lemon juice and icing sugar mixed together and drizzled it over when the cake was cool. Add a tsp at a time of lemon juice to the icing sugar until you have a thick drizzle icing. Drizzle over cake, then grate on some lemon zest to finish.
  • Slice and enjoy. Best eaten on the day, but will keep well in an air tight cake tin for three days if you have to make it in advance.
Keyword lemon, lemon drizzle