This lemon drizzle cake is yummy with your afternoon tea or coffee and is so quick to make. I love to serve it to guests as a treat.
The caramelization you see on the top comes from the lemon curd that I smoothed over the top centre line before baking. I’m experimenting to see if I prefer the lemon curd under the top of the mix or caramelized like this.
I use a Kenwood Chef mixer for all my baking and it is a terrific piece of equipment.
The nice thing about adding lemon curd is that it adds a lovely lemon flavour throughout the cake and little spots with visible lemon curd.
To make the lemon drizzle combine 35g sugar and the juice of 1 lemon. This will be poured over the still warm cake before removing it from the cake tin.
Lemon Drizzle Cake
- 2 eggs
- 120 g flour
- 100 g sugar
- 120 g butter
- 1-2 tbsp lemon curd
- 1 level tsp baking powder
- Finely grated zest of 1 lemon
- 40 g granulated sugar
- Juice of 1 lemon
- Preheat oven to 180
- Butter the cake tin to prevent the cake from sticking and to make it easier to remove the cake after cooking
- Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
- Spoon the lemon curd onto the top of the cake just down the centre line. You can cover this over with some of the cake mix or leave open if you wish the lemon curd to caramelize.
- Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
- While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
- Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
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