Lemon drizzle cake is the UK's favourite type of cake and if you try this cake, you're sure to understand why.
Lemon drizzle cakes are nearly always super moist but the balance between the sugar and the sourness from the lemons isn't always well-balance. This recipe is super well-balanced and of course is also really moist like the traditional one.
I was really skeptical in the beginning of making candied peel; did lemon peel taste good and could you taste that it was peelings?
The answer to the first question is yes- yes they taste delicious and to the second question, it's no, I couldn't tell, the consistence was very soft and malleable. They're exactly like "pâtes de fruits" that you get in France or like fruit pastels. I was so amazed that peelings go be like this.
My recipe for lemon drizzle cake is extra fluffy and airy because I whip up the egg whites and the addition of the candied peel just make it that little bit more fancy.If you usually make lemon drizzle cake but don't make the candied peel, you really should, it's so easy and so delicious and really worth the extra effort.
Ingredients:
3 eggs, separated
170 grams of caster sugar
180 grams of self-raising flour
1/2 teaspoon salt
1 teaspoon of baking powder
1/2 teaspoon baking soda
180 grams of baking spread / softened butter, unsalted
3 lemons
2 teaspoons of water
icing sugar
a bit of lime zest to garnish
200 ml of water x2
150 grams of white sugar + extra
50 grams of caster sugar
Recipe:
Starting with the decoration first, let's make the candied peel: Place the peelings of 2 of your lemons in a saucepan with 200 ml of water.
Let simmer for 1 hour.
Take the water out of the sauce pan and add some fresh water, 200 ml along with 200 grams of white sugar.
Let simmer for 30 mins.
Drain your peelings and toss them into some white sugar until fully coated and set aside.
For the cake: Pre-heat your oven to 180°C. Grease a loaf tin.
Combine your butter+ half of your caster sugar in a bowl and mix until pale and fluffy.
Add in your eggs yolks, 1 at a time, mixing for 30 secs between each .
Add in your flour + salt + baking powder + baking soda + the zest of 1 lemon along with it's juice.
Mix until combined.
Whisk your egg whites with the remaining caster sugar until stiff peaks.
Fold your egg whites into your batter with a spatula.
Place your batter into your loaf tin and bake for 50 - 60 mins.
Once cooked, take your cake out of the oven and poke tons of holes inside with a skewer.
Mix the juice of 2 lemons with 50 grams of caster sugar and pour all over the holes to soak the cake in your syrup.
Let the cake cool and take out of tin.
Make your royal icing by mixing 2 teaspoons of water with sifted icing sugar, adding a little at a time until it forms a smooth paste.
Pour the royal icing over the cake and garnish with the candied peel and lime zest.
Your lemon drizzle cake is ready to be enjoyed!
Next Post: Vegan Pumpkin loaf
Comments