Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lemon drizzle cake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Lemon Drizzle Cake is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Lemon Drizzle Cake is something that I have loved my whole life.

Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. How to make a Lemon drizzle cake, quick & easy step by step instructions from start to finish.

To begin with this recipe, we have to prepare a few ingredients. You can have lemon drizzle cake using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lemon Drizzle Cake:

1. Get Cake
2. Make ready 225 grams Caster sugar
3. Take 225 grams Softened Butter
4. Get 2 gratted lemon zest ONLY
5. Get 4 tbsp milk
6. Take 2 tsp baking powder
7. Make ready 4 eggs
8. Get 275 grams Self-Raising Flour
9. Make ready Crunchy topping
10. Get 2 Lemon juice ONLY
11. Get 175 grams caster sugar

A lemon drizzle cake is more of a concept than an actual recipe. Although there is a time and a place for Madeira-type plain lemon sponge, sometimes just a bit more pizzazz and sugar is required. This vegan lemon drizzle cake is an egg-free and dairy-free take on this classic cake. It's light yet moist at the same and a breeze to make - it can be made in a single bowl.

Steps to make Lemon Drizzle Cake:

1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 180C/160C fan/gas 4
2. Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended
3. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula
4. Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin
5. Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray
6. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin

A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking Recipe Tips. This lemon drizzle cake is so fluffy, zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! Everyone loves a lemon drizzle cake!

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