Email to Cooking Monster      

Lemon Drizzle Cake

Source of Recipe

goodlookingcooking.com


Recipe Introduction

An intense lemon flavour permeates this light and exquisitely tart cake. The magic touch is a lemon syrup drizzled on top while the cake is still warm, which soaks through the top layers as it cools. It's at its best served freshly made. For a Purim version, stir a tablespoon of poppy seeds into the cake mixture before baking.

Recipe Link: recipecircus.com/recipes/CookingMonster/

List of Ingredients

2 large eggs
175g (6oz) sugar
150g (5oz) soft butter or margarine
grated zest of 1 lemon
175g (6oz) super-sifted self-raising flour
125ml (4floz) milk
pinch of sea salt

For the lemon syrup:
150g (5oz) icing sugar
50ml (2floz) fresh lemon juice (about 1= large lemons)



Recipe

Preheat the oven to 180:C (350:F/Gas 4). Line the bottom of a well-oiled
23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment. Put the
eggs and sugar in the bowl of the food processor and process for 2
minutes, scraping the sides down once with a rubber spatula. Take off the
lid and drop spoonfuls of the soft butter or margarine on top of this
mixture, together with the lemon zest, then pulse just until it
disappears. The mixture should now resemble mayonnaise. Add the flour,
milk and salt, cover and pulse just until the mixture is smooth in texture
and even in colour, scraping the sides down with a rubber spatula if
necessary. Do not over-beat or the cake will be tough. Spoon the cake
mixture into the prepared tin and bake for 45 minutes, until golden brown
on top and firm to the touch. Remove from the oven and stand the tin on a
cooling rack. To make the syrup, gently heat the sugar and lemon juice in
a small saucepan, stirring until a clear syrup is formed, about 3 minutes.
Do not boil. Prick the warm cake all over with a fork, then gently pour
the syrup over it, until it has been completely absorbed. Leave until
cool, then carefully ease the cake from the baking tin and remove the
baking parchment. Just before serving, sift a little more icing sugar on
the top. Serve in generous slices.

Keeps 1 week under
refrigeration in an airtight container.
Freezes up to 3 months.