Lemon Drizzle Cake (8)
Ingredients
- 5 medium eggs
- 300g caster sugar
- 140g double cream
- Zest from 3 lemons
- 80g unsalted, melted butter
- 240g sieved plain flour
- 3g baking powder
For the glazing:
- 50g apricot jam
- 3tbsp lemon juice
- Zest from 1 lemon
- 150g icing sugar
Method
- Line a loaf tin with lining paper
- Preheat oven to 180 degrees
- Add the eggs into a bowl and whisk in the sugar. (Add air into the mixture)
- Add the cream
- Start melting the butter now on the stove
- While the butter is melting, zest the lemons into the mixture
- Add the butter
- Mix the baking powder into the plain flour.
- Sieve the flour into the mixture and stir it in slowly
- Pour the mixture into the loaf tin (so that it’s about ¾ full)
- Bake for 1 hour
- Take out of the oven, remove from loaf tin and let it cool on a rack
- Leave to cool for 20min-1hour
For the glazing:
- Preheat oven to 180 degrees
- Heat up the apricot jam on the stove
- Brush this onto the cake
- Add the lemon zest, lemon juice into a mixing bowl.
- Sieve the icing sugar into the bowl
- Brush this onto the cake
- Switch off the oven and place the cake into the oven to dry
- Remove after 3 minutes
References