![]() This cake has quite a delicate crumb, so be sure to let it cool completely before serving. Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.Īllow the hot cake to cool, then remove from the tin and cut into generous slices. Poke holes all over the warm sponge with a skewer, almost down to the bottom. Place over a medium low heat and stir until the sugar has dissolved, then bring to a boil for 1-2 minutes until you have a light syrupy texture. ![]() To make the syrup, in a small saucepan, mix the juice of two of the lemons with the icing sugar. The lemon sponge should be golden on the outside and a skewer pushed into the center of the cake should come out clean - keep an eye on it as you don't want it to over-bake. See the tips section below for more advice on adjusting the cooking times.īake in your preheated oven for 25-30 minutes - the wider the tin, the shorter the cooking time. In the video, I've used an 18cm (7 inch) tin. But if you want a narrower, taller cake, that's fine. I like this as it means the sponge can absorb lots of syrup all the way through when we add it later. Note: I'm using a 23cm (9 inch) tin in these images, which is a wide tin, meaning your cake will be quite shallow. I recommend using a loose-bottomed springform tin as it makes it super easy to get your cake out of the tin cleanly. Spoon the batter into the prepared cake tin. Weigh the sugar and butter into a large mixing bowl.Īdd the sifted flour - the last of the dry ingredients.Īdd the zest of two lemons and the juice of one to the mixture. Preheat the oven to 180C (160C fan, 350F). ![]() Some swear by a caster sugar and flour mixture for dusting - it's up to you! If you don't have any greaseproof paper / parchment paper, greasing and then dusting with flour can help prevent sticking. I chose this recipe because I spent ages trying to find a lemon cake that was.well, lemony enough! I like my lemon cake to be very zingy and moist so I ended up taking bits of different recipes and putting them together to make this one, which is probably the one and only time I’ve been vaguely inventive in the kitchen.Īre you ready to enjoy a soft, butter, melt-in-the mouth lemon drizzle cake? Here's what to do to make this traditional, British dessert and find out why it's my favorite cake of all time. I've been making this Great British Bake Off worthy recipe for years, ever since it was emailed over to me by lovely reader Jayne Crammond, way back in 2012! Jane explained: It's exceptionally gorgeous as over 300 FIVE STAR reviews will confirm! Just have a look at the comments to see how much everyone loves this recipe. So does this lemon drizzle cake live up to its name? Actually, yes. The only really difficult thing with this recipe is waiting until it's cool so that you can pop it out of the tin and devour! The sticky, zesty lemon glaze top is an absolute delight. When your cake comes out of the oven, you'll then skewer it all over (a cocktail stick works well too!) and then pour on the zesty, tangy lemon syrup. It's as simple as just popping some icing sugar and lemon juice (yep, more lemon!) in a pan and briefly boiling to a thin syrup. ![]() See the emulsified sugar scrub formula calculator to adjust amounts.While your lemon drizzle cake is baking, you'll make an incredible syrup to drizzle over the top. This recipe makes 200g of emulsified sugar scrub and should last for approximately 6 months. Blend together until incorporated, then add in the sugar and mix until evenly distributed.Add in the cool down ingredients: Preservative, Antioxidant, and any optional essential oils and mica powder.Allow to molten mixture to cool, blending every so often until it begins to thicken to at least trace consistency.Once melted blend for at least a minute to ensure they’re mixed together Combine the oil phase in a heat proof container and gently melt over low heat until completely liquid.Measure out your oil phase ingredients: Mango Butter, Cocoa Butter, Almond Oil, Fractionated Coconut Oil, BTMS-50 and Cetyl Alcohol.2g Essential Oils (optional - but highly recommended).2g Optiphen Preservative (INCI: Phenoxyethanol (and) Caprylic glycol).
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