Mum’s Lemon Drizzle Cake
Mum’s Lemon Drizzle Cake

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mum’s lemon drizzle cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Lemon drizzle cake is thought to be an English invention going back at least a few hundred years! It was recently voted England's favourite cake flavour and I can see why. It's zingy, zesty, sweet and delicious.

Mum’s Lemon Drizzle Cake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Mum’s Lemon Drizzle Cake is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook mum’s lemon drizzle cake using 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Mum’s Lemon Drizzle Cake:
  1. Prepare 100 g Butter
  2. Get 150 g Caster Sugar
  3. Make ready 1 Lemon
  4. Take 2 Eggs
  5. Get 150 g Self Raising Flour
  6. Prepare 2.5 tea spoons Milk
  7. Make ready 85 g Icing Sugar

Mum has been making this cake for as long as I can remember and I've finally got the recipe from her! We absolutely LOVE lemon drizzle cake. It's zesty, vibrant, moist and downright delicious. This Lemon Drizzle Cake Is Only Six-Ingredients, And Stunningly Delicious.

Instructions to make Mum’s Lemon Drizzle Cake:
  1. Turn the oven on to warm to 180-200 degrees Celsius.
  2. Mix the butter and caster sugar in a bowl.
  3. Grate the skin of the lemon to create a zest.
  4. Beat the zest of the lemon into the eggs.
  5. Add this in to the butter and caster sugar mix. (It will look like a sloppy mess!) Ideally use an electric whisk to get some air into the mixture which will help the cake to raise in the oven.
  6. Gradually add the flour and milk to the mixture (I tend to add the flour 50g at a time and then fold with a wooden spoon in between)
  7. Thoroughly grease a tin, a loaf tin is a good size for this mixture.
  8. Pour the mixture in to the greased tin and put in the middle of the oven for 35-40 minutes.
  9. With about 10 minutes of baking time left, cut the lemon in half and squeeze to get all of the juice.
  10. Add the icing sugar to a jug before adding the lemon juice and mixing with a fork.
  11. When the baking time is up, remove the cake from the oven and keep in the tin. Use a knife to prick all over the top of the cake.
  12. Pour the lemon juice and icing sugar mix over the top of the cake. (This may need a stir again before pouring as it will set quite quickly)
  13. Leave for at least 15/20 minutes to allow the icing sugar to set before serving the cake. (The cake can be served with clotted cream for an extra treat!)

While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) These light, extra moist Lemon Drizzle Cupcakes are the perfect treat. How do you make lemon drizzle cupcakes? These Lemon Drizzle Cupcakes are mixed up in just a few minutes. A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make.

So that’s going to wrap this up for this special food mum’s lemon drizzle cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!