Ingredients: |
Ingredients: This makes enough batter for one 8 or one 9 inch cake or one loaf-shaped cake.
For the Lemon Drizzle Cake:
6 ounces (¾ cup) all-purpose flour
1 1/2 level teaspoons baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
6 ounces (3/4 cup) caster sugar (a super fine baking sugar, available in some supermarket baking aisles or available on-line)
6 ounces (3/4 cup or 1 1/4 sticks) softened unsalted butter
Juice of 1 lemon and finely grated zest of 1 lemon
For the Lemon Icing:
4 ounces (1/2 cup) granulated sugar
Juice of 1 lemon and finely grated zest of 1 lemon
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Directions: |
Directions:1. Place the mixer bowl and and whisk beater in the freezer. Measure the sugar into a zip-lock plastic bag, seal and place in the freezer to chill about 20 minutes.
2. Place a shelf at the top of the lower third of the oven and preheat to 350° F.
3. Grease the baking pan by spraying with non-stick cooking spray with flour, or by rubbing the pan with butter, then shaking the pan with 1 tablespoon flour, and shaking out the excess. Cut out parchment paper for the bottom of the pan and place on top of buttered bottom, then lightly spray or grease the top of the parchment paper.
4. Sift the flour, baking powder and salt onto a sheet of wax paper. Resift at least once more onto another sheet of wax paper.
5. Cream the butter on medium speed in a mixer with the whisk, until light in color, about 3 minutes. Add the sugar, in a steady stream, with the mixer running. Continue beating the butter-sugar mixture for 3 to 4 minutes, scraping down the sides of the bowl once. Add the eggs, one at a time, beating on medium speed for about 30 seconds, after each addition. Add juice of 1 lemon and zest. Continue to beat until the mixture is light and airy looking, about another 1 to 2 minutes.
6. Remove the bowl from the mixer and gently fold in one-half the flour mixture, with a large rubber spatula. Scrape down the sides of the bowl, and then fold in the remaining one-half of the flour mixture.
7. Pour the batter into the prepared pan. Smooth the batter with the rubber spatula, leaving the edges a breath higher than the center. Bake until a toothpick or cake tester, inserted an inch from the center, comes out clean, about minutes. The sides should just begin to pull away from the pan, when you place the cake on the rack to cool.
8. Let the cake cool in the pan for about 10 minutes, while you prepare the lemon drizzle icing. Mix together the sugar, lemon juice and zest of 1 lemon. Puncture holes into the cake (an apple corer works well or a bamboo stick) and pour the mixture over the cake, while the cake is still warm.
9. After the cake has cooled for about 20 minutes, tap the sides of the pan on the counter to loosen, or run a small spatula around the edge. Spray a cooling rack lightly with non-stick spray and invert the cake onto it. Peel off the parchment liner, then replace the liner on the cake, with the sticky side up. Invert back onto the original cooling rack, so that the cake is now right-side up. |
Personal
Notes: |
Personal
Notes: I adapted the ingredients for the cake from a recipe by Mary Berry, the British cookbook author and judge on The Great British Baking Show.
The method for making the cake, however, is from Shirley O. Corriher's excellent book, "Cookwise: The Secrets of Cooking Revealed." Shirley is a chemist, food scientist, cookbook author, international speaker on food, and contributing editor to "Fine Cooking" magazine.
This a very zesty, flavorful lemon cake, almost like eating a lemon bar!
I baked the cake in a 10 inch bundt pan; there was not enough batter to fill the bundt pan 1/2 to 3/4 high, so I don't recommend using that size pan.
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