Lemon Drizzle Cake
This is one of my all-time favourite cakes. It's so easy and simple and it tastes so good! It's divine! You wouldn't expect lemon and cherries to complement each other so well but they do. I baked this this morning for the last seminar I have with my favourite tutor. In the beginning of the term I promised to bake him a cake if we have fun during the term so today was the day. And he love it! SO, here is the recipe for spring in a plate!
P.S. You can always switch the cherries with blueberries or raspberries. It tastes equally good, but in a different way.
Ingredients:
The Cake
- 225gr Butter (softened)
- 225gr Caster Sugar
- 225gr Plain Flour
- 1tsp Baking Powder
- 1 Lemon's Zest
- 4 Eggs
- 150gr Morello Cherries (frozen or fresh)
The Drizzle:
- 1 1/2 Lemon's Juice
- 85gr Sugar
How-To:
- In a bowl mix the sugar and the butter together. Using a mixer combine them to a light, creamy and fluffy mixture.
- One by one add the eggs, stirring them slowly.
- Sift in the flour and baking powder, the lemon zest and the cherries. Mix well.
- Pour in greased and lined loaf tin. Level it at the top.
- Bake for 45 minutes (+/- 10) or until is done.
Tip: To check if any cake is ready stick a tooth pick in it. If it gets out clean, without any batter on it then is ready. If not-return to the oven.
For the drizzle:
- Mix the sugar and the lemon juice together.
- When the cake is baked wait for 5-10 minutes and pour the syrup on top of it.
- To make sure that the syrup goes into the cake you can make a few small tooth pick holes prior to pouring the syrup.
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| This Is How Spring Tastes |
UPDATE: I prepared this cake again for Easter, this time adding poppy seed instead of morello cherries. I also doubled the amount of lemon zest in the cake just to make it more lemony. Everyone loved the result, this recipe is a keeper!
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| Lemon and Poppy Seed Deliciousness! |
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