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Linda's Lemon Drizzle Cake

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Here is a recipe to brighten your day, and I don't know about you, but I can really use it today.

Who doesn't love a lemon cake?
Anyone I speak to, always says they love a lemon dessert.

Lemons are bright and sunny and when mixed with sugar, they become syrupy and wonderful.
I think I love any citrus in a cake.




This recipe is from Paul McCartney's daughter Mary, who has a new cookbook out called Food: Vegetarian Home Cooking.

This cake is her mother Linda's recipe, and whenever she bakes it she thinks of her mom.

I added a clementine, cause why not? and I also doubled the icing to make a real icing, instead of a "drizzle".
You decide.

This was delicious.




Linda's Lemon Drizzle Cake (adapted from Town & Country Magazine and Food: Vegetarian Home Cooking):

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • Linda's Lemon Drizzle Cake (adapted from Town & Country Magazine and Food: Vegetarian Home Cooking):
  • Flour for dusting the pan
  • 1 stick butter, softened, plus more for greasing the pan
  • 3/4 cup superfine sugar (I used regular granulated sugar)
  • 2 large free-range eggs, beaten
  • Finely grated zest and juice of 3 lemons
  • 1 1/2 cups all-purpose or light spelt flour
  • 2 tsp baking powder
  • 1/4 cup milk
  • 1/2 cup confectioners sugar, sifted

Details

Preparation

Step 1

dnesday, April 17, 2013





1. Preheat oven to 350°F and butter and flour a 9-inch nonstick loaf pan.

2. In a medium mixing bowl, cream the butter and superfine sugar together with a wooden spoon (or an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.




3. Pour the batter evenly into the prepared loaf pan and bake for 45 minutes.

4. In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.

5. When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed.




Ready to eat.

Best eaten the same day, but is good wrapped tightly in foil for a day or two.





















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