I’m obsessed with lemon, can’t you tell, I’m made quite a few lemon cakes and one lemon cookie in the past few weeks but I just can’t help it, I adore lemon!
Lemon drizzle is my favourite kind of lemon cake, this version use a Madeira cake as its foundation. Once it comes out the oven a lemon syrup get’s drizzle over the top ensuring the cake get’s another injection of lemon and the syrup keep’s it nice and moist. To finish things off, a very simple lemon icing covers the cake.
I’ve made and tasted a lot of lemon drizzle’s and this is the best I’ve tried yet, seriously it’s so good. Just look at it.
This cake is buttery, fluffy crumbed, lemon soaked with a caramelized crust. I used the zest of 5 lemons instead of 3-4 which the recipe suggested, I just love lemon wanted to amp up the lemon.
A combination of lemon juice, water and sugar form the soaking syrup, it’s just the right amount for the cake. Sometimes I find recipes ask you to drown your cake in syrup which can be unnecessary. This quantity is like moisturizing the cake, you’re preventing it from being dry, making it tender.
Now for the icing, my favourite kind of icing. It’s only made of two ingredients and tasting it before I spooned it on took me back to my childhood. It’s the icing I would cover the Christmas biscuits my mum had made, it’s funny how food’s and taste’s can take you back. All you’ll need is icing sugar and lemon juice.
Sweet, rich and lemony, it’s utterly perfect. It’s a very thick icing and coat’s the cake wonderfully. The combination of cake, drizzle and icing is a winner. One of my favourite cakes to date and so simple to make. It only took me a matter of hours to assemble then devour a slice.
The recipe is from a new book The Violet Bakery Cookbook – Claire Ptak. It’s a gorgeous book full of both sweet and savoury recipes that make use of seasonal fruits and vegetables. A must if you’re an avid baker.
With impending spring/summer BBQ’s, gatherings and picnics, this cake has everything you want from a cake this time of year. Fresh, zingy flavour bursts from every crumb, if you love lemons you’ll love this cake.
Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!
Yields – One, 2lb loaf cake
- 265 grams (2 1/4 sticks) Unsalted butter at room temperature
- 265 grams (1 1/2 cups + 1 tablespoon) Caster sugar
- Zest of 5 large lemons
- 3 Large eggs
- 265 grams (2 cups + 2 tablespoons) Plain flour
- 1 1/2 teaspoon Baking powder
- Pinch of Maldon sea salt
- 100 ml (1/3 cup + 1 tablespoon) Milk
- 1 tablespoon Caster sugar
- 1 tablespoon Water
- 2 tablespoon Fresh lemon juice
- 250 grams (2 cups)
- 3 tablespoons Fresh lemon juice
- Pre-heat the oven to 160C (320F) and grease one, 2lb loaf tin then line with parchment paper leaving enough hanging over sides enabling you to lift it out easily. Set aside
- In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until it just starts to turn fluffy. Don’t make it too fluffy, you don’t want it as creamy and fluffy as a sponge cake. Scrape down the sides of the bowl with a spatula.
- Zest in the lemon zest and mix thoroughly.
- Add the eggs one at a time, mixing well between each addition. Again scrape down your bowl.
- In a medium bowl which together the flour, baking powder and salt then add half the batter mixing until just incorporated then add the milk again mixing until just incorporated and add the rest of the flour. Give a final stir with the spatula to make sure everything has been thoroughly combined then scrape into the baking tin. Smooth the top and bake for 45-60 minutes or until a cake tester inserted into the centre comes out clean.
- Leave on a wire rack whilst you make the syrup.
- Place the sugar, water and lemon juice in a small saucepan and heat until the sugar dissolves. Don’t boil it or you’ll the fresh lemon flavour.
- Poke holes all over the cake then pour the syrup all over. Leave for 15 minutes before transferring the cake to the wire rack to cool.
- Sift the icing sugar into a medium bowl, add the lemon juice and stir to make a thick icing. Spoon onto your cake and serve.
* Recipe adapted from The Violet Bakery – Claire Ptak
* Try and get the fattest, biggest lemons you can find, you want maximum lemon flavour.
* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.