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Lemon drizzle cake is intensely lemony. It’s one of Britain’s most popular cakes.
Lemon Drizzle Cake: A Food Of My People
Lately I’ve been hearing my ancestral voices. Britain and my relatives have been on my mind for a while so I guess that’s the reason. I really wanted to be there in late August for my youngest nephew’s 40th birthday (I still can’t believe it), but it just didn’t work out.
Naturally, lots of foods I grew up with were constantly in my head too. Since I love the taste of lemon to excess, the first entry just had to be lemon drizzle cake. I joked around with people I gave some to by saying it was a “food of my people.” The joke is that no one actually considers Britons as “ethnic” in any way, but I guess we are to some degree. Anyway, the joke fit and the cake is scrummy!!!
Weigh Weigh Weigh
That bears repeating; loudly–WEIGH INGREDIENTS.
Before I started weighing ingredients when I baked, I didn’t get consistent results. The major reason is flour. A “cup” of flour can vary wildly by how it’s measured. Unless a recipe is specific and tells you to “lightly spoon into the cup,” it’s sort of up to you. If you dip-and-sweep, that weighs a heck of a lot more than lightly-spooned flour. This produces very inconsistent results.
However when you weigh your ingredients, 8 ounces of flour is always 8 ounces of flour so you get the same results every time. Another added benefit is that weighing is much less labor intensive; it goes very quickly. And there’s less cleanup too.
So do yourself (and your baking) a big favor and buy a digital kitchen scale, Many are under $10 and once you start weighing and seeing the results, you’ll wonder why you didn’t do it sooner.
A Nice Extra Touch
If you grow lemon verbena or lemon balm, add a tablespoon to the cake batter. That idea is not mine; it comes from Britain’s goddess of baking Mary Berry.
The added herb also adds a small pop of color to the cake and will make it even more lemony.
Lemon Drizzle Cake
- 8 oz butter at room temperature plus extra for greasing
- 8 oz sugar
- 10 oz self-raising flour
- 2 tsp baking powder
- 4 eggs
- 4 tbs milk
- 2 lemons finely grated zest only
For the glaze:
- 6 oz sugar
- 2 lemons juice only
- Preheat the oven to 350F/180C. Grease a 13 x 9-inch pan with butter and line the pan (up the sides too) with parchment and grease that with butter too.
- Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared pan and level the top.
- Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the pan and springs back when lightly touched with a fingertip in the centre of the cake.
- To make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
- Leave the cake to cool for 5 minutes in the pan, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
- Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve