Lemon Drizzle Cake
Dessert / Lactose Free / Nut Free / Shellfish Free / Traditional British / Plain Soft Food / Vegetarian
Submitted by: Lead Cook - Susan Wilk
190 gms Self-raising flour - plus additional flour for the pan
Half Grated lemon zest
1 or 2 Juice of Lemon - for cake and drizzle mix
200 gms Granulated or caster sugar
50 gms Icing sugar - for drizzle mix
1 large or 2 medium Eggs
150 gms Butter - softened and cut into chunks
50 to 100 mls Yoghurt
1. Preheat oven to 180ºc/170ºc Fan asst’d/350ºf/Gas mark 4.
2. Butter a baking tin.
3. Using a freestanding mixer if available, beat the butter and the sugar together with the lemon zest until it is creamy.
4. Add the eggs gradually until thoroughly incorporated. Then, beat in a quarter of the lemon juice.
5. Add a third of the yoghurt and fold in a third of the flour. Add another third of the yoghurt and a third of the flour. Hold back around 100 ml from the final third of the yoghurt but incorporate all of the flour. The consistency should be thicker than a normal cake batter (i.e. not liquid), but not so thick that it sits in a big glob on a spoon when you test the consistency. If the batter seems too thick, add the additional yogurt.
6. Pour into prepared cake pans - filling half-way. Bake until golden for about an hour or until a toothpick inserted into middle of the cake comes out clean.
7. While the cake is baking, prepare your lemon syrup. Combine remaining lemon juice and the icing sugar in a saucepan.
8. Reduce over medium to low heat to a syrup, for about 10 minutes.
9. While the cake is still hot and in its pans, poke all over with a toothpick, and then drizzle the syrup generously over the cake.