Sunday, 11 June 2017

Lemon Drizzle Poundcake

What does one do when they are in excess of lemons? Bake a lemon inspired cake of course! And since loaf cakes are the easiest cakes to bake (prep and baking took less than an hour), I settled for a Lemon Drizzle Poundcake.

If you've been reading my blog from the beginning, you may already know that poundcakes are my favourite! So if you haven't already, check out some of my past recipes: Banana PoundcakeOrange Poundcake, or even this delicious Pumpkin Spice Loaf.

So, if you are in the mood for a moist, lemony, not too dense cake with a tangy/sweet icing, this is the recipe for you.

Recipe by Nigella

Lemon Drizzle Poundcake

Makes 1 loaf

Wax paper
Baking Tin
Hand Mixer
2 large Bowls
Measuring spoons

4 oz Unsalted Butter (softened) 
6 oz Self-Raising Flour
1 tsp Baking Powder
6 oz Sugar
2 large Eggs
6 tbsp Milk
1 large Lemon (unwaxed, finely grated rind of)

1 large Lemon (juice of)
4 oz Icing Sugar

1. Preheat oven to 180C/350F, and line your baking loaf with wax paper (if you don’t have wax paper you can always grease your tin really well-but wax paper is a better choice)
2. Combine all cake ingredients in a large bowl and mix well. Pour into prepared tin
3. Bake for 30-40 minutes until golden and toothpick comes out clean. Remove from oven. Slide out the loaf from the pan using the edges of the wax paper and place on a large plate (careful not to burn yourself).
5. In another bowl, combine icing ingredients and mix. You should have a sticky syrupy consistency. Then pour your icing over the cake (I did this while my cake was still hot, but you can wait for the cake to cool before doing so as well)

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