17 July 2014

Lets Bake! Nigella's Lemon Drizzle Loaf Cake!

This recipe was first introduced to me by my friend Vik who has a good collection of Nigella Lawson cook books.  This weekend I decided to treat the family by making the most yummy lemon cake! It doesn't matter how many times I make this cake it never fails and is super tasty! 

Taken from the Domestic Goddess book this is the Lemon syrup drizzle loaf cake.

Slice served with fresh raspberries
Ingredients -

For the Cake  
  • 125 g unsalted butter
    175 g caster sugar
    2 large eggs
    zest of 1 or 2 lemons (more is good extra flavour!)
    175 g self raising flour
    pinch of salt
    4 tablespoons milk
    23 x 13 x 7 cm loaf tin buttered and lined

  • Preheat your oven to 180 C

For the syrup
Juice of 1 ½ lemons & 100 g icing sugar

For the drizzle glaze
Juice of ½ a lemon or splash of water to make a runny icing
150 g icing sugar

Prepare & measure the ingredients
Add all cake ingredients to the mixing bowl

Use a grater on your lemons to get the zest

Mix up the cake ingredients
Once the cake ingredients are mixed fully, add to the lined tin and pop into the pre heated oven for approx 35 / 45 minutes (depends on your oven).

When the cake is in the oven start to prepare the syrup for immediate use when by adding the ingredients straight to a pan to heat until boiling then set aside.

Now the cake is fully cooked as soon as it is out of the oven use a fork all over the top of the cake to make small holes. Pour over the lemon syrup and set aside to cool but leave in the tin.

Once fully cooled remove from the tin and display on a plate for serving.

Make up the drizzle and pour over the cooled cake as shown in my picture.

Then serve a slice, I put raspberries with mine.


Finished Loaf cake

Love Miss K xx
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