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    You are in: Home / Recipes / Luscious Lemon Drizzle Cake Recipe
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    Luscious Lemon Drizzle Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Cem's Note:

    Evelyn Rose was arguably at the forefront of British/Jewish cooking and this recipe of hers NEVER FAILS! Perfect for those who love lemons! Can be served with or without the syrup; both are amazing. A little lemon juice can also be added into the cake mix for an extra lemony kick.

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    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    For the lemon syrup

    Directions:

    1. 1
      Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
    2. 2
      Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
    3. 3
      Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
    4. 4
      Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
    5. 5
      Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
    6. 6
      Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
    7. 7
      Just before serving, sift a little more icing sugar on the top. Serve in generous slices.

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    Ratings & Reviews:

    • on May 14, 2014

      I made this, doubled the mix and added in lemon juice from 2 lemons when mixing in the flour - it was absolutely the best lemon cake I've cooked/eaten and it uses readily available pantry ingredients!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2014

      55

      So, so, so delicious. Very easy too. Highly recommended. I have been using this recipe regularly for months, never fails. Fantastic light-as-air texture. Lemon syrup works equally well with granulated sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2009

      55

      Thank you so much for this great lemon cake recipie! My dad thinks its better than any shop bought cake. very simple and yet very scrumy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Luscious Lemon Drizzle Cake

    Serving Size: 1 (92 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 398.3
     
    Calories from Fat 154
    38%
    Total Fat 17.1 g
    26%
    Saturated Fat 10.3 g
    51%
    Cholesterol 95.0 mg
    31%
    Sodium 429.7 mg
    17%
    Total Carbohydrate 58.1 g
    19%
    Dietary Fiber 0.6 g
    2%
    Sugars 40.5 g
    162%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    lemons, zest of

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