Lemon Drizzle Cake
Okay, I know I say this all the time but this really is the best cake I've ever made. It fell apart a little bit but who cares when it tastes this good? I may have over-syruped a little too but I think it just adds to the moistness.
Lemon drizzle cake
Ingredients
2 large eggs
175g (6oz) sugar
150g (5oz) soft butter or margarine
grated zest of 1 lemon
175g (6oz) super-sifted self-raising flour
125ml (4floz) milk
pinch of sea salt
For the lemon syrup:
150g (5oz) icing sugar
50ml (2floz) fresh lemon juice (about 1½ large lemons)
Method
Makes 8-10 servings. Best eaten freshly baked. Keeps 1 week under refrigeration in an airtight container. Freezes up to 3 months.
Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
Just before serving, sift a little more icing sugar on the top. Serve in generous slices.
c/o 'Mother & Daughter Jewish Cooking' by Evelyn Rose and Judi Rose
Lemon drizzle cake
Ingredients
2 large eggs
175g (6oz) sugar
150g (5oz) soft butter or margarine
grated zest of 1 lemon
175g (6oz) super-sifted self-raising flour
125ml (4floz) milk
pinch of sea salt
For the lemon syrup:
150g (5oz) icing sugar
50ml (2floz) fresh lemon juice (about 1½ large lemons)
Method
Makes 8-10 servings. Best eaten freshly baked. Keeps 1 week under refrigeration in an airtight container. Freezes up to 3 months.
Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
Just before serving, sift a little more icing sugar on the top. Serve in generous slices.
c/o 'Mother & Daughter Jewish Cooking' by Evelyn Rose and Judi Rose