Lemon and Orange Drizzle Cake

Lemon and Orange Drizzle Cake
 
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by Julian

 
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Ingredients

Ingredients
Method
 
  • 1 small unwaxed lemons, well scrubbed,
  • 1 small unwaxed orange,well scrubbed.
  • 275g granulated sugar
  • 175g unsalted butter, softened, plus
  • extra for greasing the tin
  • 200g self-raising fl our
  • ½ tsp baking powder
  • 3 large free-range eggs
Preheat the oven to 180°C Line the base of a 900g (2lb) non-stick loaf tin and butter the tin well. Finely grate the zest of the lemons & orange. Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon & orange zest and blend on the pulse setting until the mixture is just combined and has a thick, smooth texture with no lumpy bits.Spoon the cake batter into the prepared tin and level the surface. Bake for 30 minutes or until well risen and pale golden brown. Remove from the oven and cool in the tin for 5 minutes. Squeeze one of the lemons & orange to get about 3 tablespoons of juice each and mix this with the remaining 100g of granulated sugar.
Turn the cake out onto a wire rack set above a tray or plate. Make about 50 deep holes in the top of the cake with a skewer.
Slowly and gradually, spoon over half the lemon & orange sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides. Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar. Leave to set for at least an hour or until the sugar and lemon has crystallized.

Lemon and Orange Drizzle Cake

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alt

This recipe was uploaded by Julian

 
 
Lemon & Orange Drizzle Cake.

Method


Preheat the oven to 180°C Line the base of a 900g (2lb) non-stick loaf tin and butter the tin well. Finely grate the zest of the lemons & orange. Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon & orange zest and blend on the pulse setting until the mixture is just combined and has a thick, smooth texture with no lumpy bits.Spoon the cake batter into the prepared tin and level the surface. Bake for 30 minutes or until well risen and pale golden brown. Remove from the oven and cool in the tin for 5 minutes. Squeeze one of the lemons & orange to get about 3 tablespoons of juice each and mix this with the remaining 100g of granulated sugar.
Turn the cake out onto a wire rack set above a tray or plate. Make about 50 deep holes in the top of the cake with a skewer.
Slowly and gradually, spoon over half the lemon & orange sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides. Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar. Leave to set for at least an hour or until the sugar and lemon has crystallized.
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