Lemon drizzle cake epitomises English afternoon tea eaten outside on a warm summer’s day. It has a soft delicate texture and beautiful fresh lemon flavour. It is quickly made in a food processor and can be frozen for up to three months.
2 large eggs
175 g caster sugar
150 g soft margarine
grated zest of 1 lemon
175 g sifted self-raising flour
125 ml Oat Drink
pinch of sea salt
For the lemon drizzle
150 g icing sugar
juice from 1 lemon
Makes 8 -10 servings.
Preheat the oven to 180°C (350°F). Line the bottom of a well-oiled loaf tin measuring 23 x 13 cm with baking parchment.
Place the eggs and caster sugar in the bowl of the food processor and process for two minutes, scraping the sides down once with a spatula. Take off the lid and drop spoonfuls of the soft margarine, on top of this mixture, together with the lemon zest, then pulse just until it is incorporated into the mixture. The cake batter should now resemble mayonnaise.
Add the flour, Oat Drink and salt to the food processor and pulse the batter until it is smooth. Do not over-beat the batter or the cake will be tough.
Spoon the batter into the prepared loaf tin and bake for 45 minutes, until golden brown on top and firm to the touch.
While the cake is cooking make the lemon drizzle. Place the icing sugar and lemon juice in a small saucepan and gently heat, stirring until a clear syrup is formed. This will take about 3 minutes. Remove the syrup from the heat. Do not allow the syrup to boil.
After removing the cake from the oven, stand the loaf tin on a cooling rack. Prick the warm cake all over with a fork, then gently pour the lemon drizzle over the cake until it has been completely absorbed.
Leave the cake to cool in the loaf tin and then carefully ease the cake from the tin and serve.
Just before serving, sift a little more icing sugar on the top. Serve in generous slices
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