How to make Lemon Drizzle Cake - Bundt Cake
#LemonDrizzle #Bundt #BundtCake
Full Recipe for Lemon Drizzle Bundt Cake is in this description.
Lemon drizzle cake is one of my favourite recipes. It's easier to make than you think. You can make it in a variety of shapes of sizes. from cupcake to cake, to tin loaf and here today we have a bundt cake. Every ingredient and method step you need to make this cake is included in the recipe below. Lemon drizzle cake is a winner with my friends & family and I'm sure you'll have fun making this bundt cake. If you have any questions on how to make this cake then leave me a comment and I will reply to you ASAP. Thanks and Happy Baking everyone! :-)
Lemon Drizzle Bundt Cake Recipe.
TIMINGS:
Prep Time: 15 mins.
Cook Time: 45 mins.
Total Time: 1 hour.
SERVINGS:
Serves 8 - 10 people.
INGREDIENTS:
Candied Lemon Slices.
(N.B. These should be made prior to making the cake!)
• 1 lemon cut in thin slices.
• ½ cup (125ml/4 fl oz) water.
• ½ cup (125g/4 oz) caster sugar.
Lemon Cake.
• 1 cup (225g/7 ½ oz) butter (room temperature) .
• 1 cup + 2 tbsps (225g/7½ oz) caster sugar.
• Zest of 1 lemon.
• 4 medium eggs.
• 1½ cups + 2 tbsps (250g/8½ oz) self-raising flour.
• 1½ tsp baking powder.
• 1 tbsp of milk.
Lemon Drizzle.
• ½ cup (100g/3½ oz) caster sugar.
• ¼ cup (100ml/3 fl oz) lemon juice.
Lemon Glaze.
• 1¼ cups + 2 tbsps (200g/7 oz) icing/powdered sugar.
• 4-5 tbsps of lemon juice.
METHOD
To make the candied lemons:
1. Using a sharp knife, slice the lemons thin and remove the seeds.
2. In a wide pot or pan add the water and sugar and stir frequently bringing to a boil until the sugar dissolves.
3. Reduce the heat to low and simmer, add the lemon slices to the syrup mixture.
4. Simmer the lemon slices for about 45 minutes, turning them frequently until the rind and pith start to turn translucent.
5. Once translucent, remove from the syrup and place on a parchment-lined baking tray, these are now ready for use on your cake.
6. If you want a less sticky candied slice, bake in the oven at 90°c/ 200°F for about 1 hour turning occasionally or until they start to stiffen up or dry out.
7. Allow it to cool before using on the cake
8. The syrup can be used to make the lemon glaze instead of lemon juice or can be used in iced teas, cocktails or even pancakes.
To make the cake:
1. Preheat the oven to 180°C/160°C fan/355°F and grease and flour a 22cm/8 ½” bundt tin.
2. Beat together the butter, sugar and lemon zest until pale and creamy.
3. Add the eggs, flour, baking powder and milk and mix until well combined.
4. Spoon the mixture into the tin and level the top with a spoon.
5. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
To make the lemon drizzle:
1. While the cake is baking make the lemon drizzle.
2. Place the sugar and lemon juice in a heat resistant bowl.
3. Microwave until the sugar is fully dissolved.
4. When the cake is baked and hot, pierce all over with a skewer or fork then pour over the drizzle.
5. Place the bundt tin in a basin or in the sink with enough water that it ⅔ of the way up the side of the bundt tin. Be careful doing this as you don’t want water overflowing into the cake.
6. Allow it to sit for 10 minutes before removing and turning the cake out on a wire rack.
To make the lemon glaze:
1. When the cake is cooled, mix together the icing/powdered sugar and lemon juice
2. You can also use the syrup from the candied lemons if you’ve made these in advance)
3. Mix together until it becomes a thick icing.
4. If your glaze is runny then add extra sieved icing/powdered sugar to thicken it up.
5. Pour the lemon glaze over the cooled cake and decorate with candied lemon slices.
6. Mmm Scrummy!!
STORAGE:
This cake will stay fresh for 3-4 days at room temperature stored in a cake tin.
NOTES:
The cake can also be made in a 2Ib (900g) loaf tin.
#Bake #Cake #Scrummy