Perfect lemon drizzle cake.
Two variants!
- Felicity Cloake
- Nigel Slater’s
- How to cook the perfect lemon drizzle cake | Life and style | The Guardian:
Two variants!
- Felicity Cloake
- Nigel Slater’s
- How to cook the perfect lemon drizzle cake | Life and style | The Guardian:
175g butter, softened
175g caster sugar
2 unwaxed lemons
3 eggs
100g self-raising flour
75g ground almonds
A little milk
100g demerara sugar
1. Pre-heat the oven to 180C/160C fan. Grease and line a 2lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
2. Sift over the flour and fold in, followed by the almonds. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into the prepared tin and even out the top. Bake for about 50-55 minutes, until a skewer comes out dry (crumbs clinging to it are fine).
3. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
4. Allow to cool in the tin before turning out.
Lemon drizzle cake: a big wet sticky kiss of a teatime treat, or a damp squib? And is lemon even the best choice: why do we never hear about orange, or grapefruit drizzle cakes – can anyone remedy the situation?
- Simple, zesty & scrumptious Nigel Slater’s – Lemon & Thyme Cake | beantobeauty:
200g -butter
200g -golden caster sugar
100g -plain flour
1 tsp baking powder
100g ground almonds
4 free-range eggs
1 lemon, zest only
1 tsp thyme leaves
2 tsp vanilla sugar (this one’s mine)
For the topping
4 tbsp sugar
2 large lemons, juice only
½ tsp thyme leaves
I have swapped the ground almonds for flour and have used 200g of flour (instead of 100g flour and 100g ground almonds).
Preheating oven to 160C/325F/Gas 3 and line a 900g loaf tin with baking parchment.
Separate your eggs and whisk your egg whites with the vanilla sugar until they start forming peaks.
Cream your butter and with the food mixer (or blender) still going add the sugar until well combined.
Slowly mix in the egg yolks one by one.
Make sure your butter and sugar mixture is creamed really well before adding the yolks.
Keep your food mixer (or blender) going but turn down the speed.
Then, using a spoon, add the egg whites little by little.
Make sure the egg whites are well combined, but don’t overdo the mixing.
Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, and stir into the cake mixture.
Sift the flour and the baking powder into a bowl and combine with the almonds.
Slowly mix the flour, baking powder and almonds into the cake mixture. Your mixture should be really fluffy. It also tastes good. Taste it.
Sooooo creamy and fluffy
Spoon your cake mixture into the loaf tin and bake for about forty minutes.
It should feel springy to the touch – insert a toothpick and if it comes out clean it means your cake is done.
For the topping, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (a few flowers would be good here, too). Once your cake is done, spike the surface with a skewer and spoon over the syrup.
One drizzle away from coffee and cake happiness
The cake is airy, zesty and the thyme adds a very subtle aromatc twist.
This filled my kitchen with a lovely lemon scent.
Moist and leaves you with sticky fingers. Enjoy !
'via Blog this'
175g caster sugar
2 unwaxed lemons
3 eggs
100g self-raising flour
75g ground almonds
A little milk
100g demerara sugar
1. Pre-heat the oven to 180C/160C fan. Grease and line a 2lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
2. Sift over the flour and fold in, followed by the almonds. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into the prepared tin and even out the top. Bake for about 50-55 minutes, until a skewer comes out dry (crumbs clinging to it are fine).
3. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
4. Allow to cool in the tin before turning out.
Lemon drizzle cake: a big wet sticky kiss of a teatime treat, or a damp squib? And is lemon even the best choice: why do we never hear about orange, or grapefruit drizzle cakes – can anyone remedy the situation?
- Simple, zesty & scrumptious Nigel Slater’s – Lemon & Thyme Cake | beantobeauty:
200g -butter
200g -golden caster sugar
100g -plain flour
1 tsp baking powder
100g ground almonds
4 free-range eggs
1 lemon, zest only
1 tsp thyme leaves
2 tsp vanilla sugar (this one’s mine)
For the topping
4 tbsp sugar
2 large lemons, juice only
½ tsp thyme leaves
I have swapped the ground almonds for flour and have used 200g of flour (instead of 100g flour and 100g ground almonds).
Preheating oven to 160C/325F/Gas 3 and line a 900g loaf tin with baking parchment.
Separate your eggs and whisk your egg whites with the vanilla sugar until they start forming peaks.
Cream your butter and with the food mixer (or blender) still going add the sugar until well combined.
Slowly mix in the egg yolks one by one.
Make sure your butter and sugar mixture is creamed really well before adding the yolks.
Keep your food mixer (or blender) going but turn down the speed.
Then, using a spoon, add the egg whites little by little.
Make sure the egg whites are well combined, but don’t overdo the mixing.
Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, and stir into the cake mixture.
Sift the flour and the baking powder into a bowl and combine with the almonds.
Slowly mix the flour, baking powder and almonds into the cake mixture. Your mixture should be really fluffy. It also tastes good. Taste it.
Sooooo creamy and fluffy
Spoon your cake mixture into the loaf tin and bake for about forty minutes.
It should feel springy to the touch – insert a toothpick and if it comes out clean it means your cake is done.
For the topping, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (a few flowers would be good here, too). Once your cake is done, spike the surface with a skewer and spoon over the syrup.
One drizzle away from coffee and cake happiness
The cake is airy, zesty and the thyme adds a very subtle aromatc twist.
This filled my kitchen with a lovely lemon scent.
Moist and leaves you with sticky fingers. Enjoy !
'via Blog this'
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