How to make..??

Question

Can someone please tell me a recipe for lemon drizzle cake??

=D
Thanks in advance

Answer 1

175g (6oz) margarine or

softened butter

175g (6oz) caster sugar

3 large eggs

175g (6oz) self-raising

flour, sifted

1tsp baking powder

Grated rind of one lemon

pinch of salt



For the drizzle topping



125g (4oz) of granulated sugar

60ml (2fl oz) of lemon juice





1. Heat the oven to 180C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

2. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth.

3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.

4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.

5. When cooked and cooled, prick the top with a skewer. Combine the granulated sugar lemon juice, without letting the sugar dissolve. Pour the sugar mixture over the top of the hot cake. The juice will sink in and the sugar will form a crunchy topping.

Answer 2

Lemon Drizzle Cake



Ingredients:

2 large eggs

6 ounces sugar

5 ounces soft butter or margarine

1 lemon, grated zest only

6 ounces super-sifted self-raising flour

4 ounces milk

pinch of sea salt

***For the lemon syrup:***

5 ounces icing sugar

1 lemon, juiced



Directions:



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.

Answer 3

Simple! You bake your favourite sponge cake / pound cake or whatever you would call a plain cake.



The "drizzle" you make by squeezing out the juice of one or two lemons and dissolving one or two tablespoons of sugar in that. (Use caster or icing sugar for a ease. You may need to heat it slightly if using granulated sugar). When you take your cake out of the oven, immediately poke a few holes all over the surface with a skewer or toothpick and pour (drizzle) the lemon & sugar over evenly. Alternately you can brush it generously all over the top. Let it cool a little before taking out of the tin to finish cooling.



Because I personally ADORE LEMONS I always use the grated rind of the lemons in the cake mix, so it is already "lemon cake" rather than a plain sponge. Make sure they are unwaxed/untreated lemons, scrub in hot water and dry before use.



ENJOY!

Answer 4

Get 'How to be a domestic goddess' by Nigella Lawson and try her lemon syrup loaf cake - its the best lemon drizzle type cake in the world, although rather than a crust of icing, the lemon syrup sinks into the sponge so its super moist and loverly! You might be able to fnd the recipe online.

Answer 5

LEMON DRIZZLE CAKE



1 pkg. yellow cake mix

1 c. water

1/2 c. salad oil

4 eggs

1 pkg. lemon pudding mix

4 tbsp. poppy seed or 1/3 c. blueberries



Mix together dry ingredients. Add water and oil. Add 1 egg at a time, beating well after each addition. Gently fold in drained blueberries. Pour batter into 10 inch fluted or plain tube pan (greased and floured). Bake 45 minutes at 350 degrees. Let cake cool (do not invert pan) for 20 minutes before removing from pan. Drizzle on glaze when cake is completely cold. Decorate with chopped nutmeats.



Glaze:

1/4 c. butter

1/4 c. brown sugar

1 c. powdered sugar

1 tsp. lemon flavor or vanilla

3 tbsp. hot water



Melt butter, add brown sugar. Cook to make syrup. Add powdered sugar and flavoring. Add water a little at a time until glaze can be easily poured over cake. Serve with:



Lemon Sauce:

2 tbsp. cornstarch

1/2 c. sugar

1/4 tsp. salt

2 c. water

1 tbsp. grated lemon peel

3 tbsp. lemon juice

4 tbsp. butter



In saucepan mix cornstarch, sugar, and salt. Gradually stir in water. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Remove from heat. Stir in remaining ingredients.

Answer 6

This site makes a lovely lemon drizzle cake. Plus it is easy to make and doesn't take up much time.

http://www.bbcgoodfood.com/recipes/4942/lemon-drizzle-cake

Answer 7

http://www.bbcgoodfood.com/recipes/4942/lemon-drizzle-cake

Answer 8

u cud just go to a cooking website.. they have thousands of recipies...

Answer 9

http://www.bbcgoodfood.com/recipes/3628/lemon-drizzle-cake



http://www.easylivingmagazine.com/Food/Recipes/LemonDrizzleCake/Default.aspx



http://www.waitrose.com/recipe/Lemon_Drizzle_Cake.aspx



http://www.allbakingrecipes.com/baking-recipes/sponges-plain-cakes-roulades/lemon-drizzle-cake.php