Mums Quick Easy Throw It All In Lemon Drizzle Cake Recipes

MUM'S QUICK & EASY THROW IT ALL IN LEMON DRIZZLE CAKE

Steps:

• Heat oven to 180 degrees Celsuis.
• Mix margarine, sugar, flour, milk, eggs, & rind of lemon in a bowl.
• Put in rectangular tin (meatloaf tin) & bake for 40 - 45mins.
• Mix icing sugar with the juice of the lemon & drizzle over the top of the cake whilst still hot.
• Leave to cool (if you can!) then enjoy! :o).

BEST EVER LEMON DRIZZLE CAKE

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.

EASY PEASY LEMON SQUEEZIE ALL-IN-ONE LEMON DRIZZLE CAKE!

Steps:

• Preheat oven to 325 F, 175 C or Gas mark 3.
• Grease and line a 2 lb loaf tin or round cake tin.
• Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
• Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
• While the cake is baking, make the syrup.
• Mix the lemon juice and sugar together - no need to heat it up.
• On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
• Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
• The syrup will leave a crunchy residue of sugar and be sticky to touch too!
• Keeps well, if you can hide it for long enough!
• The quantity above can be easily doubled for a larger family cake.
• The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!

LEMON DRIZZLE CAKE

Steps:

• Heat oven to 180°C.
• Butter and line the base of a 20cm round cake tin.
• Beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy.
• Add the lemon zest (reserving half a tsp for the icing) and mix well.
• Gradually whisk the eggs into the butter mix--don't worry if it curdles a bit.
• Sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula.
• Add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined.
• Spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• Put cake tin on wire rack to cool for 10 minutes.
• Meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over top of cake.
• Cool in tin for a further 30 minutes and then remove and cool completely.