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Sue's Lemon Drizzle Cake
Sun 11-Apr-10
5:25 pm
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Shereen
Near Belfast, Northen Ireland

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I made this this afternoon and G and I had a large slice each with our afternoon cuppa. It's so intensly lemony and a bit sticky.

Ingredients

3 small unwaxed lemons, well scrubbed
275g granulated sugar
175g unsalted butter, softened plus extra for greasing the tin
200g self-raising flour
1/2 tsp baking powder
3 large free-range eggs

Preheat the oven to 180C/Gas 4.

Line the base of a 900g (2lb) non-stick loaf tin with baking parchment and butter the tin well. I used a round cake tin as the loaf tin is shortly going to have a loaf baking in it.

Finely grate the zest of the lemons.

Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon zest and blend on the pulse setting untl the mixture is just combined and has a thick, smooth texture. Or do it the old fashioned way like me - cream the butter and sugar together til it goes paler in colour, add the eggs in, mix well, then add the dry ingredients.

Spoon the cake batter into the prepared tin and level the surface. My batter was quite thick.

Lick the bowl clean.

Bake ccake for 35 minutes or until well risen and pale golden brown.

Remove from the oven and cool in the tin for 5 minutes.

Squeeze one of the lemons to get about 3 tablespoons of juice and mix this with the remaining 100g of granulated sugar.

Turn the cake out onto a wire rack set above a tray or plate.  Remove the baking parchment and gently turn the cake the right way up.  Make about 50 deep holes in the top of the cake with a skewer.

Slowly and gradually spoon over half the lemon sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides.

Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar.  Leave to set for at least an hour or until the sugar and lemon has crystallised. (Or give it 15 minutes like we did, before getting stuck in).

Serve the cake in thick slices with a nice cup of tea.

Sue's Lemon Drizzle CakeImage Enlarger

Sun 11-Apr-10
6:12 pm
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Toffeeapple
North Bucks

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Will you stop with the Lemon Drizzle cake, they drive me to bake!  I like the instruction - lick the bowl clean...

When I made mine a few weeks ago, the instructions told me to heat the lemon and sugar until dissolved, make holes in the cake and pour on the lemon/sugar mixture whilst still in the loaf pan.  I must say that the lemon did get right into the cake.

I'll try that again!

Sun 11-Apr-10
6:52 pm
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JoannaS
Latvia

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Oooh lovely, perfect instructions - I mean how can you not love it when it says lick the bowl clean Whistle. The last cake I made was like Toffeeapple's instructions with the sugar dissolved in the lemon juice but I did used to love my friend's cake with the crystallised sugar on the top. More and more of my friend's though are diabetic - so I guess this one will be just for Ian and me. Doh

Sun 11-Apr-10
8:58 pm
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Shereen
Near Belfast, Northen Ireland

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I might have added the bowl-licking step in myself - I did and it was fantastic 🙂

Toffeeapple - I did wonder about pouring the syrup in while the cake was still in the pan. Might give that a go next time and there will definitely be a next time.

JoannaS - now I'm wondering about trying a combination of the two methods. I love the M&S cake that has a thin layer of icing on top. I could do Toffeeapple's syrup method and then ice the result.

Mon 12-Apr-10
1:29 pm
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shelley
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veronica posted a very similar recipe on this site recently.  For the syrup it was mixed like yours and then poured over the cake whilst it was in the tin; the result a crunchy top and deliciously moist interior!

Mon 12-Apr-10
2:47 pm
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brightspark
Wilts

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Shelley, I enjoyed Veronica's one, too.

I even made the lemon curd for it !!!!! Big_Laugh

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Mon 12-Apr-10
6:42 pm
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shelley
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lol

I make lemon, lime and even passionfruit curd regularly as it is a big seller for me here in France!

funnily enough it is the lime and not the lemon curd that id my very best seller!

Mon 12-Apr-10
7:31 pm
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Suz
Los Angeles, California

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Shereen: that looks yummy, I will investigate the size of the loaf tin lurking in the back of my cupboard 🙂

Shelly: passionfruit curd? I've not heard of it before but it sounds like a tempting idea.....could you post the recipe & mebbe a photo (and let a noob know what the right time of year would be). Danke.

Life is uncertain ………… eat dessert first!

Tue 13-Apr-10
10:33 am
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brightspark
Wilts

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shelley said:

lol

I make lemon, lime and even passionfruit curd regularly as it is a big seller for me here in France!

funnily enough it is the lime and not the lemon curd that id my very best seller!


In that case, Shelley, I might have to try it - is it cooked in the same way? Does it turn out a little green in colour? (Or is that a silly question....?)  Big_Laugh

I cooked a Victoria sandwich yesterday, and made it a 3-layer, with lemon curd and mascarpone. Our French hosts at dinner had not heard of, or tasted, lemon curd. So it may well be a winner here, too.

Thanks for that idea, Shelley. Big_Hug

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Tue 13-Apr-10
8:26 pm
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shelley
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Hi there

I have already posted the passionfruit curd recipe; it is on page 2 of the jams section, under the title curds all the way. I like the general taste of the passionfruit curd, although I found the pips a little off putting.

Brightspark, yes the lime curd does have a very slight greenish tinge, but the general overall colour is still yellow!

Tue 13-Apr-10
10:48 pm
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Suz
Los Angeles, California

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Woot! Thanks Shelley, however looking for it has just made me realise how many older posts I want to go read.......yum yum. Smile

Life is uncertain ………… eat dessert first!

Sat 22-Jan-11
10:53 am
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gofarmer
France/Bulgaria

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Was going to make a chocolate cake but have a couple of old lemons to use up so may just try this......

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Sun 23-Jan-11
12:57 pm
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brightspark
Wilts

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Oh Rachel, what a decision - chocolate cake or lemon drizzle cake - I reckon you ought to make both !!! big_laugh  big_laugh

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Sun 23-Jan-11
3:26 pm
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mike.
Coventry

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I really like lemon drizzle cake. The problem with chocolate cake is that it really has to be very dense with huge amounts of chocolate in it to be worth the bother. The Daily Fail had an orange polenta drizzle cake which sounds good - I'm going to add it to my list of things I really need to get around to making. I'm not that good at working through the list - it took me about 3 years to finally make pfeffernusse so I won't hold my breath.

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Sun 23-Jan-11
6:50 pm
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brightspark
Wilts

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bobquail said:

 it took me about 3 years to finally make pfeffernusse so I won't hold my breath.


 

big_laugh   big_laugh   Oh Mike, I'm not surprised!!!!!

 

Me too, I love the lemon drizzle cake - though with two bananas going a bit squishy, I have just made a banana cake - recipe from my SiL - it's very more-ish!

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