Tangy Lemon Drizzle Cake
Hello friends! If you're new here, my name is Ama, and welcome to my channel! If you are looking to develop, or add to your range of recipes, whether as a beginner or seasoned home cook, then this is the place to be! Today I will show you how to make this delightful, lemony drizzle cake! Tangy with a magnificent texture it is fairly quick and easy to make. Before you start, make sure the butter, eggs and lemon are at room temperature. Ingredients: Makes a 9 inch (23cm) square cake 225g (8oz) butter 225 (8oz) sugar (I used light brown sugar) 4 eggs, beaten Juice and zest of 1 lemon; A drop or 2 of vanilla extract (optional) 225g (8oz) all-purpose flour For the glaze and icing: 115g (4oz) sugar juice of 2 lemons 55g (2oz) powdered sugar a little water Equipment: small saucepan and spoon; large bowl and wooden spoon; sieve, baking tin (greased and lined with parchment paper); 2 small bowls and spoons for the glaze and icing. Method: 1. Start by greasing the baking tin and line with parchment paper. 2. Preheat oven to 180 degrees (gas mark 4), and melt the butter over a medium heat. 3. Pour into a large bowl with the sugar, and mix until sugar is dissolved. 4. Add the beaten egg, a little at a time, followed by the zest and juice of 1 lemon... 5. ...and a drop or 2 vanilla extract, and mix until well-blended. 6. Sieve the flour in 2 or 3 batches and fold (stir gently) until all the flour is mixed in. Any lumps will come out later! 7. Sieve in remaining flour and fold until it has all been incorporated. 8. At this point, start beating the batter until smooth...and pour into prepared baking tin. 9. Gently shake and tap to remove air bubbles, and bake at 180 degrees (gas mark 4) for 1 hour. 10. While cake is baking, pour juice of 2 lemons into a bowl with 4oz sugar, and stir until sugar has dissolved. Put aside. 11. Add a teaspoon water at a time to 2oz powdered sugar and mix to a drizzling consistency. 12. Check cake is cooked by inserting a knife into the centre. It's ready when the knife comes out clean. 13. If not, bake a further 10 minutes at a time until properly cooked. Cake will keep up to a week stored well in an airtight container. Tip of the week! Add a touch of lemon zest to the glaze to enhance the flavour. If you liked this video, please like, subscribe or comment to encourage me to bring you more of the content you like. And if you try the recipe, let me know how you get on, or if you have any questions, suggestions or tips that you'd like to share! Until next time... Happy baking!! Music: Jazz in Paris (Youtube Audio) Gaiety in the Golden Age (Youtube Audio) This video is not sponsored.
