Lemon Drizzle Cake

For the perfect afternoon tea with your loved ones or friends. Ensure all ingredients are at room temperature prior to starting. and ensure you remove the cake from your tin to further cool after 10 minutes to prevent it from retaining steam and becoming heavier.

Prep Time 30 mins

Cook Time 60 mins

Total Time 1 hr 30 mins

Cooking Method: Baking

Cuisine: British, Europe

Courses: Desserts & Sweets

Difficulty: Intermediate

Servings: 12

Calories: 216

Dietary: Vegetarian

Ingredients

Cake

75 g butter
200 g caster sugar
75 g crème fraîche
1 tsp baking powder
3 eggs
2 lemons
1 lemon
150 g '00' flour
5 g butter

Glaze

75 g icing sugar
1 lemon

Instructions

1
Heat the oven to 170°C/150°C fan and grease and line the base of a 1kg loaf tin.
2
Melt the butter, prior to allowing it to cool slightly. Place the eggs, lemon juice and sugar in a food processor, or bowl and do this next stage by hand, whisk for a few minutes until incorporated and the sugar has dissolved.
Let the melted butter cool until merely warm before adding it later; very hot butter can partially cook the egg mixture and affect the texture.
3
Vigorously whisk the cooled butter and crème fraîche into the egg and lemon mixture, before sifting in the double zero (00) flour, baking powder over the top and gently fold in.
Once the flour is added, fold only until no dry streaks remain. Overmixing at this stage can make the loaf denser and tougher.
4
Add the lemon zest and spoon into the prepared loaf tin. Place in the centre of the oven and bake for 45-60 minutes, test with a skewer after 45 minutes, if moist mixture is retained on the skewer return to the oven, test every 5 minutes from there on, until risen further and it has become golden.
Insert the skewer into the deepest centre of the loaf. Moist crumbs are acceptable, but visible wet batter means it needs longer; if the top colours too quickly, protect it loosely while the centre finishes baking.
5
Remove the cake from the oven and allow to cool in the tin for 10 minutes on a wire rack, then turn out and place back on the rack the right way up.
6
Whisk the remaining icing sugar and lemon juice together in a bowl and heat to 35°C, as it cools pour the icing over the cooling cake.
7
Leave on the rack to cool completely before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 215.89kcal

% Daily Value *
Total Fat 8.82g14%
Saturated Fat 5.29g27%
Cholesterol 60.92mg21%
Sodium 62.98mg3%
Potassium 48.54mg2%
Total Carbohydrate 32.33g11%
Dietary Fiber 0.28g2%
Sugars 17.14g
Protein 2.98g6%

Vitamin C 2.88 mg
Calcium 13.82 mg
Iron 0.31 mg
Vitamin D 0.29 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The glaze should be heated to 35°C to retain its sheen as you drizzle over the cooled cake.