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The Ultimate Lemon Drizzle Cake

30th March 2020 By Louise 2 Comments

Lemon Drizzle

Lemon Drizzle

When I’m in need of a little comfort, this is my go to cake.  Light, zingy and citrusy, perfect with a cup of tea and a good book.  If you fancy, add a few berries for extra texture and fruitiness. Raspberries work incredibly well, straight from the freezer, as does blueberries and  blackberries. The key to a good cake is to use butter and eggs at room temperature. Take time with beating the butter and sugar together and add the egg slowly. Taking these steps ensures a light and airy cake.

This tea-time treat is good for a few days due to the ground almond, if it lasts that long!

Add the egg a tablespoon at a time for a really light cake

Add a handful of berries for extra fruitiness.

Lemon Drizzle square
Print Recipe
5 from 1 vote

The Ultimate Lemon Drizzle Cake

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert/Fika
Servings: 6 people

Equipment

  • 20cm Cake tin or 900g Loaf tin

Ingredients

  • 175 g Butter room temperature
  • 175 g Caster sugar
  • 100 g Self raising flour or plain flour + 1 tsp baking powder
  • 75 g Ground almond
  • 3 large eggs room temp
  • A handful of frozen fruit optional
  • zest of 2 large lemons juice of 1 large
  • 50 g Demerara of granulated sugar

Instructions

  • Whisk the butter and sugar together until really light and fluffy, at least 5 minutes. Crack the eggs into a bowl and whisk lightly with a fork. Add a literally a tablespoon of egg at a time to the butter mixture, scraping down the sides of the bowl occasionally. It's worth taking time with this as this will ensure a super light cake.
  • Combine the flour with the ground almond and zest of the lemons. Fold in 3 additions to the cake batter. Pour into a greased and lined 20cm cake tin or a 900g loaf tin. If you're adding berries just sprinkle a handful on the top, pushing them in slightly.
  • Bake at 160C fan for 40-42 minutes in the cake tin or 50 minutes in a loaf tin. Test to see if it’s ready by inserting a cocktail stick in the centre of the cake, it should come out clean.
  • Juice the lemon and add the sugar, stir and pour over the baked cake as it comes out of the oven.
  • Cool in the tin for 20 minutes before placing on a plate.

 

 

Tips:

  • Have all your ingredients ready before you start.
  • Use butter and eggs at room temperature
  • Use the zest of 3 limes and the juice of 2 instead of lemon.

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Filed Under: Baking, Cakes Tagged With: baking, cake, fika

Previous Post: « Sri Lankan Coconut Salad (Gotu Kola Sambol)
Next Post: Roasted Cauliflower Falafel »

Reader Interactions

Comments

  1. Ally White

    13th March 2021 at 11:57 am

    5 stars
    Yum!

    Reply
    • Louise

      13th March 2021 at 1:23 pm

      Glad you like it Ally :-))

      Reply

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

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* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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