I was recently asked to make some cakes for our local village hall who host coffee mornings for the elderly. A chocolate cake is always a popular choice but I wanted something a bit lighter and fresher for my second cake. I always have plenty of lemons at home so opted for a lemon drizzle cake. My first attempt looked lovely but was a bit dry so I made a few changes to the recipe and made up another cake. Again, it looked lovely but the texture was completely wrong. I very nearly gave up but decided I would try once again. With a few more tweaks and no more lemons left the cake came out soft and fluffy with a definite hint of lemon.
I opted to decorate the cake with a mixture of fresh pomegranate seeds and pistachio nuts which give the cake a lovely almost jeweled topping. It is one of my favorite taste combinations but if it is not to your taste then the cake is just as good left plain or with a sprinkling of lemon zest over the top.
- 100g butter
- 225g plain flour
- 2 tsp baking powder
- 100g caster sugar
- 4 lemons (zest from 1 lemon and juice from all 4 lemons)
- 2 large eggs
- 60ml buttermilk
- 4 tblsp granulated sugar
- 4 tblsp icing sugar
- Preheat the oven to 170°C (325°F).
- Grease and base line a round 20cm (8") cake tin.
- Melt the butter in a small saucepan and set aside to cool slightly.
- Sieve the flour and baking powder together into a large mixing bowl.
- Add the caster sugar and lemon zest from 1 lemon.
- Beat the eggs together lightly and then add the melted butter and 4 tblsp of lemon juice, stirring until well combined. Add this mixture to the dry ingredients and stir until well combined.
- Lastly add the buttermilk, stirring to blend thoroughly.
- Pour the mixture into the prepared tin and bake for about 30 - 35 minutes or until a cake skewer comes out clean when tested.
- Place the remaining lemon juice and granulated sugar in a small pan and bring to a slow boil. Continue to boil until the sugar has melted and the syrup has thickened slightly.
- As soon as the cake comes out the oven, brush the lemon syrup over the top (leave a couple of teaspoons back for the icing).
- Let the cake cool in the tin for about 10 minutes and then turn it out on to a wire cooling rack.
- Mix together the icing sugar and any remaining lemon syrup to make a thin paste.
- Spread the icing all over the top of the cake and serve as is or decorate.
This is such an easy recipe and the cake lasts for a good few days if kept in an airtight container.