LEMON DRIZZLE LOAF CAKE!
An easy lemon drizzle loaf cake - lemon sponge, lemon drizzle, lemon icing... what more could you want?!
Provided by Jane's Patisserie
Categories Cake
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat your oven to 180C/160C Fan - grease and line your 2lb loaf tin!
- Beat together your butter and sugar together until light and creamy!
- Add in your flour, eggs and lemon and beat again until combined. It'll be a smooth cake mixture!
- Add the mix into the cake tin and bake. This can take 55-65 minutes - but check from 50 minutes onwards.
- Towards the end of baking - in a bowl, mix together your 75ml lemon juice and 75g caster sugar together.
- Once the cake is baked, drizzle this over the cake, whilst still in the tin. Let the cake cool fully.
- Once the cake is cooled, remove from the tin.
- If you want to decorate, mix in lemon juice to your icing sugar until you reach the desired consistency.
- Drizzle this over the cake, and sprinkle on some lemon zest for decoration! Enjoy!
Nutrition Facts : Calories 373 kcal, Carbohydrate 47 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 29 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
LEMON GLAZE
This 3 ingredient lemon glaze recipe is the perfect addition to breakfast rolls, pound cakes, sweet breads, honey lemon cake, angel food cake and so much more! Just a little touch of lemon glaze to quench your sweet tooth without all the calories of a pile of icing.
Provided by Julie Blanner
Categories Dessert
Time 5m
Number Of Ingredients 3
Steps:
- In a small microwave safe mixing bowl or large measuring cup, combine butter, powdered sugar and lemon juice until smooth.
- Warm 15 seconds and whisk to remove any clumps. Pour over scones, cookies, cakes, pound cake and more!
- Allow to set before slicing.
Nutrition Facts : ServingSize 1 g, Calories 168 kcal, Carbohydrate 30 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 51 mg, Sugar 29 g
GLAZED LEMON CAKE
My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
PERFECT EVERY TIME LEMON DRIZZLE CAKE
A simple to make lemon drizzle cake that turns out perfectly every single time.
Provided by Amy Treasure
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat your oven to 180ºC/160ºC fan/gas 4
- Cream butter and sugar and add lemon zest and eggs, beating together well.
- Gently fold in the flour and the salt.
- Add milk and mix thoroughly.
- Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean.
- Next, make your syrup by putting the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved.
- As soon as the cake is out of the oven, skewer all over and pour over the syrup.
- Be patient! Leave the cake to completely cool before removing from tin.
- For the glaze, combine the lemon juice and icing sugar and drizzle liberally over the cake.
Nutrition Facts : Calories 334 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 11 grams fat, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 17 grams sodium, Sugar 42 grams sugar, UnsaturatedFat 0 grams unsaturated fat
LEMON DRIZZLE CAKE
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It's an easy-to-make, crowd-pleasing cake that's excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
- In the bowl of an electric mixer, beat together butter and half of the sugar (225 grams/1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that's O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
- Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
- While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 118 milligrams, Sugar 19 grams, TransFat 0 grams
LIGHTER LEMON DRIZZLE CAKE
Angela Nilsen gives one of our site's most popular cakes the ultimate healthy makeover by reducing fat
Provided by Angela Nilsen
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
- Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
- While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
- Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.
Nutrition Facts : Calories 243 calories, Fat 10.2 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 35.4 grams carbohydrates, Sugar 21.5 grams sugar, Fiber 0.9 grams fiber, Protein 4.7 grams protein, Sodium 0.34 milligram of sodium
EASY LEMON DRIZZLE CAKE
Steps:
- Pre-heat the oven to 180ºc and grease and line a loaf tin with baking paper.
- Stir together the flour, baking powder and salt.
- In a jug, mix together the sugar, yoghurt, oil, lemon zest, vanilla and eggs.
- Pour the wet ingredients into the dry and mix well.
- Transfer to the loaf pan and place in the oven.
- Bake for 30-45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool.
- To make the icing, whisk together the icing sugar and lemon juice until smooth.
- Pour the icing over the cooled cake and serve.
Nutrition Facts : Calories 335 kcal, Carbohydrate 51 g, Protein 5 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 131 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
LEMON GLAZED CAKE
A sweet, lemony, fabulous cake, especially good in the summer.
Provided by ANNETTER
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g
LEMON DRIZZLE CAKES
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
BEST EVER LEMON DRIZZLE CAKE
I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!
Provided by Try This Recipe!
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
- Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
- Pour batter into the prepared pan, being careful not to press it down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
- Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g
EASY LEMON GLAZE FOR DESSERTS
Steps:
- Gather the ingredients.
- In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
- Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
- Brush or drizzle the lemon glaze on a warm or cooled cake.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 11 g, Fat 0 g, ServingSize 1/2 cup (10 servings), UnsaturatedFat 0 g
LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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- Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
- Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Add 1-2 tablespoons of the lemon juice and keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
- Spoon the cake batter into the prepared cake tin and level. Bake for 50-55 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
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5/5 (1)Category Breakfast, Brunch, DessertServings 10Total Time 50 mins
- Preheat the oven to 350ºF. Butter and line an 8x4 inch loaf pan with parchment paper (leave some paper hanging on two sides, it will help to remove the lemon drizzle cake from the loaf pan).
- In a mixing bowl, mix together eggs, self-rising flour, granulated sugar, softened unsalted butter, and freshly grated lemon zest using an electric mixer. Beat until combined and creamy. Then, transfer the lemon cake batter to the prepared loaf pan. Spread evenly. Bake in the preheated oven for 40-45 minutes or until golden and ready. Check the readiness of the lemon drizzle cake using a toothpick inserted in the center, if it comes out clean - the cake is ready.
- While the lemon drizzle cake is baking, you can prepare the lemon drizzle. In a bowl, whisk together freshly squeezed lemon juice and powdered sugar until thicken and smooth.
- Remove the loaf pan from the oven. Poke holes all over the cake using a skewer. Then, evenly pour the lemon drizzle over the lemon cake. Let the cake cool slightly. Then, remove the lemon drizzle cake from the loaf pan using hanging parchment paper, slice, and enjoy!
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