Lemon drizzle cake

Today I'd like to share a recipe for incredibly aromatic, moist cake that will satisfy all citrus lovers. We'll prepare a simple, triple lemon drizzle cake that we'll soak with a pleasant, sweet and sour syrup and decorate with a simple icing.

Your vitamin C levels will jump just from looking at this cake! Pleasant citrus smell will fill your kitchen, encouraging you to reach for the next slice. The cake is perfectly balanced in flavour, not too sweet and not too sour, and the soak makes it nicely refreshing.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Cake

• 1.5 cup (~220 g) wheat flour
• 1 heaped tsp baking powder
• Small pinch of salt
• 3 eggs
• 50 ml milk
• 1 tsp lemon juice
• 200 g butter softened at room temperature
• Scant cup (~180 g) sugar
• Zest of 2 lemons

Soak

• Juice of 2 lemons (~100 ml)
• Scant 1.2 cup (~80 g) caster sugar

Icing

• ½ cup (~60 g) icing sugar
• Lemon juice
  

Method

1. Add 1 heaped tsp baking powder and a small pinch of salt to 220 g wheat flour. Mix dry ingredients through with a whisk to distribute them evenly.
2. Pour 3 eggs, 50 ml milk and 1 tsp lemon juice into a small bowl. Stir the contents of the bowl until smooth liquid forms. All the ingredients should be at room temperature, so remember to take them out of a fridge at least an hour before making the cake.
3. Put 200 g butter softened at room temperature and 180 g white caster sugar into a large bowl. Cream butter and sugar together with an electric mixer until light and fluffy. Add eggs and milk in a few batches, mixing them in fully each time.
   
4. Sift dry ingredients directly into the bowl. Fold them in gently with a silicone spatula, only until you can no longer see flour. Don't mix the batter for too long as it may become too heavy. Add fresh zest of two lemons and mix it in shortly, until evenly distributed.
5. Transfer batter into a greased loaf tin lined with baking paper, 21 x 10 cm in size. Spread it gently and even out the top with a spatula.
6. Bake the cake in a conventional oven preheated to 180 deg C for about 1 hour, until a skewer inserted into the cake comes out clean. Cover the top with a piece of aluminum foil for the first 40 minutes, take the foil off then and continue baking for another 15-20 minutes, until beautiful and golden.
7. Towards the end of baking time prepare the syrup for soaking. Put 80 g white caster sugar into a bowl and add freshly squeezed juice of two lemons. Mix them together until sugar dissolves.
8. Take ready cake out of the oven and prick it with a wooden skewer while it is still hot. Soak the cake with the syrup by pouring the syrup directly on top. Set the cake aside for 15 minutes in the tin to cool slightly. Take it out of the tin then and cool completely.
9. Put 60 g icing sugar into a bowl and add lemon juice, little by little. Mix the icing each time until juice is fully incorporated - I used 3.5 tsp lemon juice altogether. Transfer the icing into a piping bag and squeeze it out onto the cake. Set the cake aside for a moment, until icing sets.
10. Enjoy!

Approximate nutritional value

100 g

• 419 kcal
• Carbs: 54 g 
• Fat: 20 g
• Protein: 5 g
• Fibre: 0 g

1 slice (recipe makes 12 slices)

• 322 kcal
• Carbs: 42 g 
• Fat: 15 g
• Protein: 4 g
• Fibre: 0 g