Lemon Drizzle Cake

Doves Farm

The soft spongy centre and crunchy citrus topping make this an irresistible afternoon tea addition.

    Ingredients

    For the cake:

  • 175g Doves Farm Organic Plain White Flour
  • 3 tsp FREEE by Doves Farm Baking Powder
  • 175g butter
  • 175g caster sugar
  • 2 lemons, unwaxed
  • 3 free-range eggs
  • 2 tbsp milk
  • For the syrup:

  • 75g caster sugar
  • lemon juice (from above)
  • water
  • For the drizzle icing:

  • 1 lemon
  • 100g caster sugar
    Method
  • Line a 1kg/2lb loaf tin with parchment and preheat the oven. Sieve the flour and baking powder into a bowl, stir to combine and set aside.
  • Put the butter and sugar into a mixing bowl and beat together until light and fluffy. Finely grate the lemon rind, add it to the bowl and beat it in.
  • Squeeze the lemon juice into a jug, add water if necessary to make it up to 75ml and set this aside for the syrup.
  • Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated. Add the prepared flour to the mixing bowl followed by the milk and stir to combine.
  • Tip the mixture into the prepared loaf tin and smooth the top. Bake for 40-45 minutes until cooked. Leave the cake in its tin.
  • Put the sugar into a saucepan, pour on the reserved jug of lemon juice and bring to the boil shaking the pan occasionally. Simmer gently for 2 minutes to make a syrup.
  • Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake.
  • Pour the syrup slowly all over the surface of the cake and leave to cool in the tin.
  • Place a chopping board over the cold cake tin and invert it onto the board. Remove the parchment paper.
  • Using a zester, peel some strands of zest from the lemon and set these aside. Squeeze the lemon juice.
  • Measure the sugar into a bowl, add the lemon juice and stir to make the drizzle. Pour the drizzle over the top of the cake and spread it around the sides of the cake with a knife.
  • Scatter the prepared strands of lemon zest over the cake. Leave to set before serving.
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