There are certain things that I will never get bored of. I will always comment on the grass getting greener in Spring, the smell and the warmth of fire, glass of good red wine in the evening. And lemon drizzle cake. I am quite surprised that I actually haven’t posted it yet!
I bake my lemon drizzle various ways. The one below is inspired by Raymond Blanc. It is a bit more rich than the ‘every day’ version, but it’s well worth the try.
Lemon drizzle cake
Ingredients
For the cake
- 80 g unsalted butter – in room temperature
- 300 g caster sugar
- 5 eggs
- 125 ml double cream
- 3 lemons – zest only
- 1.5 tbsp rum
- pinch of salt
- 240 g self raising flour
- 0.5 tsp baking powder
For the icing
- 1.5 tbsp apricot jam
- 1 lemon – juice and zest
- 150 g icing sugar
Instructions
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Preheat the oven to 180C. Grease and line the loaf tin.
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Beat the butter with sugar until light and fluffy.
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Add eggs, one at a time, beating well after each one of them.
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Add cream, zest, salt and rum and mix to combine.
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Fold in sifted flour and baking powder. Pour to the prepared tin, tap to help any air bubbles escape and bake for about an hour until toothpick comes out clean.
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Once ready, remove the cake from the tin and turn onto cooling rack. Let it sit for few min. Don’t turn the oven off just yet.
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In the meantime, heat the apricot jam and brush all over the cake.
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Mix lemon juice, zest and sugar and heat in the microwave or in the pan until it turns into smooth syrup.
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Prick the cake with a long toothpick and pour lemon glaze over it. Turn the oven off and return the cake to sit there for about 5 min until glaze hardens and turns translucent.
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Remove from the oven and let it cool completely before serving.
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Enjoy!
It’s so simple but irresistibly delicious and home smells of lemons. What else would you like?