LEMON DRIZZLE CAKE
This cake right here is summer on a plate! It looks like summer, it tastes like summer and I made this for a lemon cake fanatic who told me it was the best lemon cake he had ever had. PROUD!
That must mean it’s worth a try!
This recipe is an adaptation of one of Delia’s Cakes – adapted to make it lighter and easier to rise!
All you need for this recipe is:
For the cake:
- 175g plain flour
- 2 and 3/4 teaspoons baking powder
- 175g soft butter
- 85g caster sugar
- 90g soft golden sugar
- 3 large eggs
- grated zest of 3 large lemons
- juice of 1 large lemon
- 20g poppy seeds (if you struggle to find them in Switzerland, Globus is one of the only places I have found them)
For the syrup:
- juice of 3 large lemons
- grated zest of 1 large lemon
- 75g soft golden sugar
- 75g caster sugar
For the topping:
- 1 tablespoon caster sugar and a sprinkle of poppy seeds
Preheat oven to 175°C and line the bottom of a 20cm diameter baking tin with baking paper.
First of all, sift your flour and baking powder twice (it’s worth sifting to get a light texture). Then sift the two types of sugars, add the butter, lemon juice & zest, eggs and poppy seeds and whisk for a minute or two until creamy.
Your mix should look like this:
Once it’s cooked, take it out of the over and quickly whisk together the ingredients for the syrup.
Use a metal skewer to poke holes in the cake where the syrup will sink in.
And there you have it, the most beautiful AND utterly delicious lemon and poppy-seed drizzle cake.
What are your favourite summer cakes? xS