Inspiration | Lemon Drizzle Recipe
Lemon Drizzle Recipe
Ingredients
- 2 free range eggs
- 170g (⅞ cup) unrefined caster sugar
- 170g (¾ cup) unsalted butter, softened
- A pinch of salt
- 170g (1 ⅓ cup) self-raising flour
- Zest and juice from 2 unwaxed lemons
- 90g (⅔ cup) icing sugar, sieved
Equipment:
- Individual paper loaf moulds, available from all good supermarkets.
Method
To make the sponge:
- Preheat the oven to 170°C (325°F, gas mark 3).
- Place the individual loaf moulds on to a flat, heavy-duty baking tray and leave to one side until required.
- Place the softened butter in an electric mixer bowl fitted with the whisk attachment. Add the remaining ingredients into the bowl and mix on speed 2 for three minutes until all the ingredients are fully incorporated and aerated. Divide evenly between the loaf moulds.
- Place on the middle shelf of the preheated oven and bake for about 15 minutes, or until the sponge turns golden brown and springs back when touched.
To make the lemon drizzle:
- Place the lemon juice and the sieved icing sugar into a pan and simmer for a couple of minutes or until translucent in appearance.
- Brush over the lemon cakes as soon as they come out of the oven so that the liquid soaks evenly throughout the cake.
