Lemon Drizzle Cake
Check out this deliciously moist lemon cake with a sweet, crunchy icing. Not only is the cake easy to make in the bread maker (just mix and go!), the process of poking holes in the finished product and drizzling the topping is one the kids will love helping with! This Lemon Drizzle Cake travels very well, so it’s perfect for bake sales, picnics, and something to take over to a friend’s house for afternoon tea.
Ingredients
Ingredients
- 100 gbutter
- 100 gcaster sugar
- 200 gself raising flour
- 1 tspvanilla extract
- 3eggs
- 2 tbspmilk
- 1lemon zest
- 2 tbsplemon juice
Topping
- 2 tbsplemon juice
- 100 gicing sugar
Steps
STEP 1
Double line the bread pan with baking parchment or loaf tin liners.
STEP 2
Cream together the butter and the sugar.
STEP 3
Beat in the eggs gradually.
STEP 4
Add the vanilla, milk, lemon juice, and zest.
STEP 5
Fold in the flour.
STEP 6
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.
STEP 7
Select the BAKE ONLY mode and enter 50 minutes on the timer.
STEP 8
After baking, test with a skewer to see if the cake is cooked.
STEP 9
If the cake requires extra time, select the bake mode again and enter a further 3-5 minutes. If it is still just slightly sticky, this will cook through during the stand period.
STEP 10
Leave the cake in the bread bakery for 5 minutes and mix together the topping ingredients.
STEP 11
After 5 minutes, take the bread pan out of the bread maker using oven gloves and fork the cake all over. Then gradually spoon over the lemon drizzle topping, waiting for it to be absorbed.
STEP 12
Leave to cook completely in the tin before removing.
Enjoy
Share this page
