Ingredients with Measurements:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 3 tbsp golden syrup
- Zest of 2 lemons
- Juice of 1 lemon
- 100g icing sugar
Special Equipment Needed:
- 2lb loaf tin
- Electric mixer or hand whisk
- Mixing bowls
- Zester
- Juicer
- Cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 2lb loaf tin with baking paper.
2. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Beat in the eggs, one at a time, until fully incorporated.
4. Sift in the self-raising flour and baking powder, and fold in gently until the mixture is smooth.
5. Stir in the golden syrup and the zest of 2 lemons.
6. Pour the mixture into the prepared loaf tin and smooth the surface with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
8. While the cake is still warm, prick the surface all over with a fork.
9. In a small bowl, mix together the juice of 1 lemon and 100g of icing sugar until smooth.
10. Pour the lemon drizzle over the warm cake, making sure it seeps into the holes.
11. Leave the cake to cool completely in the tin, then remove and transfer to a cooling rack.
12. Serve in slices, garnished with lemon zest and a drizzle of golden syrup.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat the oven to 180°C/160°C fan/gas mark 4.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Per serving:
- Calories: 400
- Fat: 20g
- Carbohydrates: 50g
- Protein: 5g
- Fibre: 1g
Substitutions for ingredients:
- Golden syrup can be substituted with honey or maple syrup.
- Self-raising flour can be substituted with plain flour and 2 tsp of baking powder.
- Caster sugar can be substituted with granulated sugar.
Variations:
- Add 100g of blueberries or raspberries to the cake batter for a fruity twist.
- Replace the lemon zest with orange zest for a different citrus flavour.
- Add 1 tsp of ground cinnamon to the cake batter for a warm, spicy flavour.
Tips and Tricks:
- Make sure the butter is softened before using it in the cake batter.
- Use a skewer to check if the cake is cooked all the way through.
- Prick the cake all over with a fork before pouring over the lemon drizzle to ensure it seeps into the cake.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a preheated oven at 180°C for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand or platter, garnished with lemon zest and a drizzle of golden syrup.
Garnishes:
Lemon zest and a drizzle of golden syrup.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested Side Dishes:
Fresh berries or whipped cream.
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake sinks in the middle, it may not have been cooked all the way through.
Food Safety Advice:
- Make sure the eggs are fully incorporated into the cake batter to avoid any raw egg.
- Store the cake in an airtight container to prevent any contamination.
Food History:
Lemon drizzle cake is a classic British cake that has been enjoyed for generations. It is believed to have originated in the 18th century, when lemons were first introduced to the UK.
Flavour Profiles:
This cake is sweet and tangy, with a subtle citrus flavour from the lemon zest and juice.
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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Region: British