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Lemon Drizzle Cake Recipe

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This recipe for Lemon Drizzle Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. unsalted butter
6 oz. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
8-1/2 oz. golden sugar
2 lemons (juice and lemon zest)
4 large eggs, beaten
1-1/2 tsp. vanilla extract

Glaze:
2-1/2 oz. baker's sugar
lemon juice
Directions:
Directions:
Heat oven to 350ºC.
Grease 9" x 5" or similar size loaf tin and dust with flour.
Mix flour, baking powder and salt in bowl.
Melt butter and whisk until smooth.
In food processor, process sugar and 2 tablespoons lemon zest.
Add 2 tsp. lemon juice. Save rest for glaze.
Add vanilla and beaten eggs.
Add and beat in melted butter in steady stream.
Stir in flour mixture in three batches.
Pour into loaf tin and bake in oven for 15-20 minutes. Reduce heat to 325ºC and bake for 34-40 minutes until golden brown.
Turn out of loaf tin after cooling for 10 minutes.
Make glaze by mixing lemon juice and baker's sugar and heating in saucepan over low heat until sugar is melted and mixture thickens into glaze.
Use cocktail sticks (tooth picks) and prick cake all over top.
Pour over glaze. Cake may still be warm but that is fine.

 

 

 

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