logo
Bear Naked Food potato leek soup
Potato Leek Soup
December 12, 2017
Bear Naked Food Christmas Orzo Paella
Festive Orzo Paella
December 23, 2017

Lemon Drizzle Cake

Lemon Drizzle cake is a special and quintessential recipe to serve up this Christmas. A bundt pan is used to create a more regal looking cake for this special occasion. If you do not have a bundt pan however, any normal baking pan would work just fine.

Bear Naked Food lemon drizzle cake

 

The reason why lemon cake is such a good dessert choice at Christmas is because it has such a balance between sweet and sour, which gives it a very fresh feel, especially after a heavy Christmas meal. And the aroma from the lemon zest is simply irresistible and has such a welcoming scent, perfect if you have guests coming over.

Bear Naked Food Lemon Drizzle Cake

 

This recipe is not limited to Christmas alone. On normal days and occasions, they also double up as a perfect teatime cake. And they can be packed, and keep extremely well which makes it an ideal snack for gatherings such as potlucks and picnics.

 

 

 

Ingredients:
125 g unsalted butter – softened at room temperature
80 g caster sugar
125g all-purpose flour
1 tsp baking powder
2 large eggs
10 g lemon zest (approx. from 3 large lemons) – reserve 1 tbsp for garnish

Lemon Syrup:
55 ml lemon juice (approx from 2 large lemons)
30 g icing sugar

Glaze:
2 tbsp lemon juice
40 g icing sugar

The line up.

Lemon Sponge:

Preheat your oven to 350°F/180°C.

In a large mixing bowl, beat the butter with a whisk for 1 min.

Bear Naked Food Lemon Drizzle Cake

 

Add in sugar and whisk until light and slightly fluffy for another min.

 

Sprinkle in lemon zest, add in 2 eggs and continue to mix until just incorporated.

 

Sift in flour, baking powder and fold gently with a spatula until flour just disappeared into the batter.

 

Grease a 7-1/2 inch Bundt pan with some oil or butter and pour the batter into it, spreading it evenly.

Bake in a preheated oven for 30 – 35 mins, or until a skewer inserted comes out clean.

 

Allow the cake to cool on a wire rack for 10 mins before turning it out (uneven side facing up) on a plate.

 

Lemon Syrup:
Meanwhile prepare the lemon syrup by mixing the icing sugar with lemon juice. Set aside.

Lemon Glaze:
Prepare glaze by stirring icing sugar with 2 tbsp lemon juice. Add more liquid if needed to achieve a smooth yet runny consistency.

Transfer to a small piping bag if you wish to drizzle the glaze more evenly on the cake.
Trim off the uneven top to expose the sponge and pour the lemon syrup carefully all around it.

 

Let the cake soak for 10 mins before turning it over onto a serving plate.

Drizzle the lemon glaze all around the cake and sprinkle reserved lemon zest.

Bear Naked Food Lemon Drizzle Cake

 

Bear Naked Food Lemon Drizzle Cake

 

Bear Naked Food Lemon Drizzle Cake

 

 

Lemon Drizzle Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 1 x 7-inch cake
Ingredients
  • 125 g unsalted butter – softened at room temperature
  • 80 g caster sugar
  • 125g all-purpose flour
  • 1 tsp baking powder
  • 2 large eggs
  • 10 g lemon zest (approx. from 3 large lemons) – reserve 1 tbsp for garnish
  • Lemon Syrup:
  • 55 ml lemon juice (approx from 2 large lemons)
  • 30 g icing sugar
  • Glaze:
  • 2 tbsp lemon juice
  • 40 g icing sugar
Instructions
  1. Lemon Sponge:
  2. Preheat your oven to 350°F/180°C.
  3. In a large mixing bowl, beat the butter with a whisk for 1 min.
  4. Add in sugar and whisk until light and slightly fluffy for another min.
  5. Sprinkle in lemon zest, add in 2 eggs and continue to mix until just incorporated.
  6. Sift in flour, baking powder and fold gently with a spatula until flour just disappeared into the batter.
  7. Grease a 7-1/2 inch Bundt pan with some oil or butter and pour the batter into it, spreading it evenly.
  8. Bake in a preheated oven for 30 – 35 mins, or until a skewer inserted comes out clean.
  9. Allow the cake to cool on a wire rack for 10 mins before turning it out (uneven side facing up) on a plate.
  10. Lemon Syrup:
  11. Meanwhile prepare the lemon syrup by mixing the icing sugar with lemon juice. Set aside.
  12. Lemon Glaze:
  13. Prepare glaze by stirring icing sugar with 2 tbsp lemon juice. Add more liquid if needed to achieve a smooth yet runny consistency.
  14. Transfer to a small piping bag if you wish to drizzle the glaze more evenly on the cake.
  15. Trim off the uneven top to expose the sponge and pour the lemon syrup carefully all around it.
  16. Let the cake soak for 10 mins before turning it over onto a serving plate.
  17. Drizzle the lemon glaze all around the cake and sprinkle reserved lemon zest.

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

2 Comments

  1. Karly says:

    Hooooly YUM. I think I could eat this entire cake in one sitting. Love a good lemon cake- cannot wait to try!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: