Imported from the web

Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 10 servings
Cuisine: British
Ingredients: 80 g lemons (thin peelings of skin and juice (approx. 80 g juice)); 300 g caster sugar (divided); 175 g unsalted butter (softened); 3 large eggs; 175 g self-raising flour; 20 g milk

Imported by John Tan on SeeMeCook

A classic, zesty British sponge cake soaked in a sweet lemon syrup for a moist and tangy finish.

10 servings90 minBritish

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Ingredients

80 g lemons (thin peelings of skin and juice (approx. 80 g juice))
300 g caster sugar (divided)
175 g unsalted butter (softened)
3 large eggs
175 g self-raising flour
20 g milk

Steps

1
Preheat oven to 180°C (350°F) and grease a loaf tin.
2
Place the lemon peelings and 175g of the caster sugar into the Thermomix mixing bowl and pulverize until fine.
3
Add the softened butter and remaining 125g of caster sugar (or as directed for the cake batter) and cream together.
4
Add the eggs, self-raising flour, and milk to the mixing bowl and mix until a smooth batter forms.
5
Transfer the batter into the prepared loaf tin and bake for approximately 45-50 minutes, or until a skewer inserted into the center comes out clean.
6
While the cake is baking, mix the lemon juice with the remaining sugar to create the drizzle syrup.
7
Once the cake is removed from the oven, prick the surface all over with a skewer while still warm and pour the lemon drizzle over the top.
8
Allow the cake to cool completely in the tin before slicing.

Notes

The structured data provided the ingredients and yield, but the specific Thermomix mixing steps were inferred based on standard Cookidoo Lemon Drizzle Cake procedures as the body excerpt was truncated.