Lemon Drizzle Cake

I got my first copy of delicious (June 2010 issue) on subscription the other day and was skimming through it when I got to page 77 which is a picture of a lemon drizzle cake and had to make it (even though I have no idea if I’ll eat it).

Please note the following have been modified slightly from what was in the magazine, as there are things I did/n’t do according to the original instructions. 🙂

 

Ingredients

250g butter, melted
2 lemons
300g self-raising flour
440g caster sugar (if you have normal sugar, just wizz it in a mill, till its super fine)
4 large eggs

Icing ingredients:
40g butter
225g icing sugar, sifted
Zest and juice of 1/2 an orange (or orange juice if you haven’t got one handy)
Zest and juice of 1/4 of a lemon

 

Instructions

Heat the oven to 160C (fan oven temperature). Line a 2 litre load tin with baking paper, or grease the sides if you prefer.

Chop the lemons in to thin rings and take out all seeds. Put the lemons in a processor or blender and blend till smooth. Add the butter, flour, sugar and eggs and continue blending till smooth.

Pour the contents of the blender in to the loaf tin. The content should not fill the tin more than 3/4 full. If it does, stop adding. Place in the oven and bake for 50 minutes.

Reduce the temperature by 10C to 150C and cook for another 15-20 minutes. Take out of the oven and place a skewer in to the cake. If it comes out clean, it’s done, but if there is residue, place back in the oven for another 5 minutes. Keep doing that until the skewers clean. Then place the cake on a wire rack and remove all the baking paper. Allow to cool thoroughly (30 minutes).

Once cool, you can now start the icing. Melt the butter in a pan on the hob over a low heat. Add the sugar and juice of the orange and lemon. Stir until soft. Allow that to cool slightly and then drizzle or pour over the cake. Add the zest on top of the icing sugar. Place in fridge to cool.

 

So here is how I got on… (In pictures)

Lemon drizzle img 1

(Oops – Eggs missing in picture… I’ll get better at this hopefully. The orange juice is a substitute for the orange in the recipe)

This is what it looked like after mixing the cake ingredients together, before pouring in to the lined tin

Lemon drizzle img 2

Once in the tin

Lemon drizzle img 3

After baking for around 1 hour and 15 minutes

Lemon drizzle img 4

The icing for the top – which is yellow, not like the image which was white?!

Lemon drizzle img 5

After decoration

Lemon drizzle img 6

Well, not exactly as good as the image in the magazine, but not bad!

Update

It’s not half bad. It isn’t quite as solid as it could be at the base, could have done with another 5 to 10 minutes cooking. So only thing I would change next time are that after cooking for 45 minutes, turn the oven down 20 degrees c and cook at that lower temp for 30 minutes before testing with a skewer.

Update 2

I took half the cake to work this week and it didn’t last long past lunch! The response – just like the magazine title, delicious (and what’s the next weeks cake!)

  • Another solution to the problem of it not being cooked exactly all the way through is to use a tray to cook it as a slab of cake rather than a loaf.

    It would be just right with your meat pie as a dessert, served with either custard or pouring cream …. I’m salivating already!

    R
    (….. and what’s next week’s cake???????)