Lemon drizzle cake is one of my favourite cakes. I bought a petal silicone bundt tin ages ago and this is the first time I got to use it. I love the effect it creates even though I did burn the cake slightly! I used a simple sponge mix with the addition of lemon zest and lemon juice. I poured a lemon syrup over the cake and then made a lemon glaze to go on top. The cake was light and fluffy with a strong lemon flavour. The petal effect was stunning and everyone was suitably impressed.
I'm entering this to Four Seasons Food hosted by Louisa from Eat Your Veg and Anneli from Delicieux. The theme this month is 'Celebrating Spring' and lemon cakes definitely remind me of spring.
I'm also sending it to Love Cake hosted by JibberJabberUK. The theme this month is flowers and as this is a flower shaped cake, I hope it qualifies.
For the cake
250g self raising flour
250g caster sugar
zest of 2 lemons
juice of 1/2 lemon
For the lemon syrup
Juice of 1 lemon
100g caster sugar
For the lemon glaze
Juice of 1/2 lemon
150g icing sugar
- Preheat the oven to 180C.
- Cream the butter and sugar until pale and fluffy.
- Add in one egg at at time, mixing well after each addition.
- Stir in the flour.
- Add in the lemon zest and lemon juice and mix until just combined.
- Pour into a bundt tin or baking mould and bake for approximately 45-5o minutes depending on the size of your tin. You may need to cover the cake with foil if it's browning too quickly.
- Check that it is cooked by inserting a skewer into the centre and checking that it comes out clean.
- In the meantine, make the lemon syrup by mixing the lemon juice with the sugar. Once the cake is out of the oven, turn it out and prick holes all over the top with a fork or skewer.
- Pour the syrup all over the cake.
- Make the lemon glaze by mixing lemon juice and icing sugar. You may need more icing sugar or more lemon juice to achieve the required consistency. Pour liberally over the cake and allow to set.