Wednesday, April 17, 2013

Linda's Lemon Drizzle Cake


Here is a recipe to brighten your day, and I don't know about you, but I can really use it today.

Who doesn't love a lemon cake?
Anyone I speak to, always says they love a lemon dessert.

Lemons are bright and sunny and when mixed with sugar, they become syrupy and wonderful.
I think I love any citrus in a cake.


This recipe is from Paul McCartney's daughter Mary, who has a new cookbook out called Food: Vegetarian Home Cooking.

This cake is her mother Linda's recipe, and whenever she bakes it she thinks of her mom.

I added a clementine, cause why not? and I also doubled the icing to make a real icing, instead of a "drizzle".
You decide.

This was delicious.


Linda's Lemon Drizzle Cake (adapted from Town & Country Magazine and Food: Vegetarian Home Cooking):

Flour for dusting the pan

1 stick butter, softened, plus more for greasing the pan
3/4 cup superfine sugar (I used regular granulated sugar)
2 large free-range eggs, beaten
Finely grated zest and juice of 3 lemons
1 1/2 cups all-purpose or light spelt flour
2 tsp baking powder
1/4 cup milk
1/2 cup confectioners sugar, sifted

1. Preheat oven to 350°F and butter and flour a 9-inch nonstick loaf pan.

2. In a medium mixing bowl, cream the butter and superfine sugar together with a wooden spoon (or an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.


3. Pour the batter evenly into the prepared loaf pan and bake for 45 minutes.

4. In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.

5. When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed.


Ready to eat.

Best eaten the same day, but is good wrapped tightly in foil for a day or two.

10 comments:

Anonymous said...

Stacey, the recipe calls for all of the glaze to be absorbed. No mention of the "drizzle" nor the icing you show in the photo. ???

Stacey Snacks said...

Anon,
Read the post.

In it, I said I opted for a traditional icing, instead of the drizzle.
You decide.

(I like confectioners sugar and lemon juice on my loaf cakes).

Anonymous said...

Welcome back, Ms. Snacks! Happy to see YOU, and this lemony mood lifter of a loaf. YOU brighten my day!

Anonymous said...

Thanks for clarifying.

This recipe is like many I have that call for poking the hot cake all over the top and pouring on a citrus syrup that soaks into the cake. Thus my confusion when I saw nice thickish icing on yours.

The Brits have different terms for everything. When I first saw "drizzle", I thought of the thin lines of icing that we "drizzle" over pastries and cakes.

Joanne said...

Sunshine in cake form? I'll take it!

Ciao Chow Linda said...

I think we all need some cheering today Stacey and this sure helps.

Bites from life with the barking lot said...

When I saw that nice thick icing I knew I'd be making this one soon. The zest of 3 lemons would give it a great flavor!

Flora said...

Boy this looks great! I'm making this one with the icing not the glaze. Yours looks beautiful.

Jersey Girl Cooks said...

I love lemon cakes and yours are always good.

Anonymous said...

Mine is in the oven as we speak. I used coconut oil in place of butter and coconut sugar in place of regular sugar. Smells good so I'm sure it'll be great once it cools.