Portion/Yield:Makes 12 individuals or 1 lb loaf
This is a fool proof and easy recipe of lemon drizzle cake. I bake it into small individual little lemon drizzle cakes, they are cute and dainty, perfect for afternoon tea with special guest. I have added a splash of gin to the drizzle recipe as mine was intended for adults, however substitute the gin for lemon juice if you wish.
Ingredients & Method
For the cake
- 120g unsalted butter, room temperature
- 170g plain flour
- 1tsp baking powder
- 170g caster sugar
- 60ml milk
- Zest of two lemons
- 2 medium free-range eggs
For the lemon gin drizzle
- 100g icing sugar
- Juice of half a lemon
- 2 teaspoons of gin
Preheat the oven to 180°C and grease 12 mini loaves tins or 1lb loaf tin.
Cream the butter and sugar in a mixer until pale and fluffy.
Add the eggs a bit at a time to the creamed butter mixture and mix well after each addition.
Sift the baking powder and flour into over the creamed butter mixture, add the lemon zest and lightly fold the flour in.
Pour the cake batter into the prepared moulds and bake the mini loafs for 18 – 20 minutes or 1 hour for the large 1lb loaf tin. Test if the cake is cooked by inserting a metal skewer, if the skewer comes out clean then the loaf is cooked, if it’s still wet return the loaf to the oven and continue cooking.
Once cooked, rest for 5 minutes in the moulds before turning it out onto a cooling rack to cool completely before glazing with the drizzle.
While the cakes are cooling mix all the ingredients for the glaze, if it’s too thick add a drop more lemon juice or visa versa if too runny add a bit more icing sugar.
Turn the mini loafs the right way up standing on the cooling rack and place a baking sheet below to catch any of the drippings of the drizzle.
Spoon the drizzle over the mini loafs or one large loaf, leave to set at room temperature. Do not refrigerate as the sugar is hygroscopic and will remain runny as it continue extracting moisture from the fridge.