Lemon Drizzle Cake

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I had never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk it up as a big success. I had to share this, as it is one of those super quick recipes that you could easily whip up on a whim. I also appreciated the fact that I already had all the ingredients in my pantry.

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Cake:

Ingredients:

  • 60 ml Margarine
  • 180 ml Sugar
  • 2 Eggs
  • 50 ml Lemon juice
  • Zest of half a lemon
  • 310 ml Flour
  • 2 tsp¬†Bakingpowder
  • 100 ml Milk

Method:

  1. Preheat your oven to 180*C and prepare a baking tray or mini-loaf tray by spraying with Spray ‘n Cook.
  2. Beat the margarine until smooth and gradually add the sugar, eggs, lemon juice and lemon zest.
  3. Sift together the flour and bakingpowder.
  4. Add half the egg mixture and the milk to the flour and start mixing it in.
  5. Fold in the rest of the egg mixture.
  6. Spoon the mixture into your baking tray and cook for 20 – 25 minutes, depending on whether you are making one large tray or mini-loaves.

Lemon Drizzle:

This could easily be adjusted according to your taste, but I find that a good dose of lemon juice really cuts through the sweetness creating the perfect combination.

Ingredients:

  • 185 ml Icing Sugar
  • 50 ml Lemon Juice¬†(Can adjust according to taste)
  • Zest of half a lemon

Method:

  1. Sift the icing sugar and then add all the lemon juice.
  2. Slowly add a teaspoon of boiling water at a time until you reach the perfect consistency.
  3. Stir in the lemon zest and drizzle over the loaves.

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