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Dessert

Lemon Drizzle Cake

by Sylvia Jemutai October 16, 2017
written by Sylvia Jemutai October 16, 2017

When life gives you lemons make lemon drizzle cake!

Happy Monday lovely people!

Today’s recipe is a treat like no other. Simple, sweet, fresh, zesty, moist and certainly a crowd pleaser. Lemon Drizzle Cake…a cake that may have just taken over my love for chocolate cake.

The first time I made this cake I doubled the portions and baked it in 9×13 inch baking tin. I just had a feeling it wouldn’t make it through the night. So I would advise doubling the ingredients if you know it wont last in your household. It’s the kind of cake the that leaves behind fresh/sweet aromas until the next day. If my house could smell like that all day (minus the potential calories) I certainly wouldn’t be mad.

So simple yet packed with flavour, It’s the perfect tea time treat for friends and family.

Now I know a couple of you have been patiently waiting for this recipe! Thank you for sticking around and happy baking!  




Tip: If you do leave it on the countertop you’re bound to keep cutting a slice each time you pass by! So here’s a not so pro tip…. keep it in the fridge!


Ingredients

  • 1 Cup Unsalted Butter
  • 1 Cup Caster Sugar
  • 4 Eggs
  • 1 Cup Self Raising (Sifted)
  • Finely Grated Zest 1 Lemon
Lemon Drizzle Syrup
  • 3 – 4 oz Caster Sugar
  • Juice of 1 & ½ Lemons
Lemon Drizzle Icing
  • ½ Cup Icing Sugar
  • ¼ Cup Lemon Juice

Method

1. Preheat oven to150˚C. Beat together softened unsalted butter and caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.

2. Sift in the flour, then add finely grated zest of 1 lemon and mix until well combined. Be careful not to over mix the batter if you’re using an electric mixer.

3. Line a springform cake tin with baking paper, then spoon in the mixture and level it out with a spoon.

4. Bake for 40-45 mins until a toothpick/skewer inserted in the centre comes out clean. While the cake is baking, mix together the juice of 1 1/2 lemons and caster sugar to make the lemon drizzle syrup.

5. While the cake is still warm use a toothpick to prick small holes in the cake then spoon over the syrup. The syrup will sink into the cake giving it a lovely moist spongy texture. Leave it in the tin to cool. (If you’re not in a rush leave it overnight before you ice it for more flavour.

6. Sift the icing sugar into a medium bowl and add the lemon juice, stirring until smooth. Remove the cake from the tin, Using a spoon drizzle the icing mixture over the cake pouring some over the edges for the ‘drizzle’ effect.

Let it set for 10 mins before you serve.

Keep refrigerated for 4-5 days.

 

If you do give this recipe a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai  so I can see your creations and share it with the online community. Enjoy!

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Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food & product photographer, food stylist, writer/blogger and recipe developer based in Nairobi. Inspired by farm life and a family of foodies, good home cooked meals have always been a way of life.

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About

About

Hi there, i’m Sylvia Jemutai. Welcome to Dine with Jemutai my creative playground for all things food and photography. If it’s home cooked meals you're after i’ve got you covered. I have a fondness for sweet things and also enjoy eating clean because life is all about balance. Here you’ll find my favourite home cooked meals, baked treats and stories inspired by farm life and my current food musings.

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