Luscious Lemon Drizzle Cake Recipes

LUSCIOUS LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan.
• Beat eggs until thick. Add pudding mix, cake mix, water, and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.
• Bake for 50 minutes.
• In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.

LEMON DRIZZLE CAKE

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.

LINDA'S LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
• In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
• Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
• In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
• When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

EASY LEMON DRIZZLE MUFFINS

Steps:

• Preheat the oven to 190°c (170 fan/ 375F/ Gas 5). Place 12 muffin cases in a 12 hole muffin tin.
• Mix the dry ingredients together in a large bowl (plain flour, caster sugar and bicarbonate of soda).
• In another bowl whisk together the yogurt, eggs and cooled melted butter.
• Gently mix the dry ingredients with the wet ingredients until combined (be careful not to over mix).
• Fold in the lemon zest.
• Place 1 tablespoon of the batter into each muffin case. Top with 1 tsp of lemon curd.
• Spoon over the remaining muffin batter and bake for 18 minutes.
• Whilst the muffins are in the oven, mix together the caster sugar and lemon juice for the drizzle icing.
• Take the muffins out of the oven and immediately spoon over the lemon drizzle.
• Leave to cool for 30 minutes before eating.

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.