Wednesday, 3 October 2012

Perhaps the best Lemon Drizzle Cake {Scotland 2012}

Perhaps the best lemon drizzle cake in the world


Here for you is the recipe for perhaps the best lemon drizzle cake in the world or at least Scotland. Simple enough for tea and cake in the afternoon, luxurious enough to add a little icing and some candles for a birthday and comforting enough as a gift for a friend in need.

The secret ingredient: 3 huge spoonfuls of lemon curd – if you have homemade available, brilliant!


For the Lemony Lemon Cake
5 oz self-raising flour
1 tsp baking powder
4 oz butter (melted in a pan or microwave)
4 oz golden caster sugar
3 tbsp lemon curd
1 medium lemon – juice and rind
2 eggs


For the Lemony Lemon Syrup
Juice from 2 large lemons (or 3 medium lemons)
4 oz granulated sugar


1. Preheat your oven to 170C / 340F
2. Grease a loaf tin (2lb tin) – a layer or greaseproof paper on the base can be helpful
3. Chuck all the cake ingredients in a large bowl
4. Mix thoroughly with an electric hand mix for 2 minutes only
5. Pour into the loaf tin
6. Bake for 30-40 minutes
7. To check if it’s ready pop in a skewer – if it comes out clean it’s ready
8. Quickly mix up the syrup in a bowl – it’s important to get the syrup quite runny, add more lemon juice or a little water if you need to, this will allow the syrup to soak right into the cake
9. Remove the cake from the oven and right away attack it with the skewer all over the top of the cake – leave the cake in the tin
10. Pour over the syrup – the hot cake will soak it all up
11. Leave it to cool and for the syrup to set to a crunchy top
12. Share

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