Recipe for a decadent Lemon Drizzle Cake with a sweet lemon syrup
150g self raising flour
5ml baking powder
85g ground almonds
120g butter, at room temperature
120g castor sugar
4 large eggs, at room temperature
10ml lemon zest
200g castor sugar
150ml freshly squeezed lemon juice
300g icing sugar, sifted
50-80ml lemon juice, freshly squeezed
10ml lemon zest, for decoration
Preheat oven to 180 degrees celcius and prep a large cake tin (or 2 smaller tins for a layered cake) with butter or non stick cooking spray. Set aside.
Sift together dry ingredients and set aside. Beat butter and sugar together until smooth and creamy then add eggs one at a time, beating well between each addition. Slowly add the dry ingredients, alternating with splashes of buttermilk. Once all the ingredients have been full incorporated, fold in the lemon zest.
Pour mixture into prepped cake tin and bake for about 40 minutes until done. If cake starts to brown too fast, lightly place a layer of foil over the top of the cake after about 30 minutes of baking. Bake until the cake is cooked through. You can check this by inserting a toothpick into the center of the cake. If the toothpick is dry, it’s done. If not, bake for a further 10-15 minutes until done.
While this is baking, start making the syrup.
Place 200g of castor sugar in a small pot with 150ml freshly squeezed lemon juice. Heat gently until the sugar has melted. Boil for about 5 minutes until the syrup has thickened and reduced.
Pour this syrup onto the cake straight after you have removed it from the oven. Use a fork to prick holes all over the cake to aid absorption. While you are waiting for the cake to cool off, make the glaze.
Combine icing sugar and lemon juice and stir until thick and smooth. Pour the glaze over the cooled cake and top with lemon zest. Give the glaze about an hour to set before serving. This can also be made a day ahead but it doesn’t keep very well. Eat within about 3 days for best results.
Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.