Friday, January 20, 2017

Lemon Drizzle


Lemon Cakes are my absolute favorite! I don't make them much, not a lot of lemon fans in my house, or should I say one? But that may not be entirely true. I had lots of help eating this cake from this non-lemon dessert eater. I find it kind of strange. He either has learned to appreciate lemon desserts, or this cake was just too good to resist. I think its both!


This month I chose to bake the Lemon Drizzle with "The Cake Slice". I'm sure glad I did! The cake turned out delicious! Loved the texture of the cake, it was a combination of a light airy layered cake, and a pound cake.


The cake is brushed with a lemon sugar syrup right after its pulled from the oven! It lightly soaks in giving the cake a bright lemon burst of lemon, and a pretty shine making the irresistible! It really is delicious!


We had a couple of slices that night, and packed the rest to take on our family day trip the next day. It stayed moist and traveled well.
The recipe calls to preheat your oven to 310 degrees. It wasn't working for me, the cake was taking too long to bake, with only 8 minutes remaining on the cooking time I decided to turn up the temperature to 325 degrees and add on another ten minutes. It finally started to rise and brown, I was a little worried that recipe was going to be a flop. Maybe the recipe had a typo, not sure, but if you try the recipe and the 310 degrees works for you I would love to know!




LEMON DRIZZLE

  • 3eggs
  • 1 c. sugar
  • pinch of salt
  • 1 1/4 c. all -purpose flour, sifted
  • 1 tsp. baking powder
  • 1/3 c. butter, melted
  • 1/2 c. heavy cream
  • finely grated zest of three lemons
For the lemon drizzle:
  • 1/2 c. water
  • 1/4 c. and 2 tbs. sugar
  • juice of two lemons


Instructions:
  1. Preheat oven to 325 degrees. Grease a large loaf pan, set aside.
  2. In a large mixing bowl beat the eggs and sugar for about 3 minutes. Slowly add the sugar, salt, flour, and baking powder, mix only to combine. Add the butter, mix only to combine, add the cream and lemon zest, mix only until combined.
  3. Pour cake batter into prepared loaf pan and bake between 35 to 45 minutes, watch your oven, ovens vary. Cake is done when toothpick inserted in center comes out clean.
  4. While cake bakes make your syrup by boiling all the lemon drizzle ingredients for ten minutes. Take off heat and set aside.
  5. Remove cake from oven and immediately brush the cake with the syrup, it will absorb into the cake. Let cake sit for 15 minutes before removing from pan and cooling on wire rack.







6 comments:

Gina said...

That looks perfect Anabel

Carlee said...

That looks so good! I love a lemon cake and you describe it as being so lovely. I'll have to make one for a sweet ending to a family dinner soon.

Emily said...

I have not baked lemon anything of late, might think lemon the next time!

kitchen flavours said...

Lovely cake! I've actually made this cake too, but it turned out dense even though it rises well enough. I may have overmixed the batter. Maybe one of these days, I will have another go at it!

Kathleen said...

It was a hit in our house too. I baked at 310, but had to add a little time. Not much though.

Felice Geoghegan said...

Your cake looks delicious, and I can see why it was a big hit this month.