Lemon Drizzle Cake

A classic cake that is sweet and zingy with a deliciously moist sponge and crunchy top.

Difficulty

Low

Time

60 min

Author

Kenwood

This recipe is prepared with:

Products

Ingredients

Servings

6

Makes

1 cake

225 grams butter

225 grams caster sugar

4 eggs, beaten

225 grams plain flour

1 lemon, zest of

1 Tbsp baking powder

2 lemons, juice of

85 grams caster sugar

Utensils

1 Loaf tin 17.0 12.0 7.0 cm (500g), 1 Skewer, 1 Kitchen bowl small, KMX761CH, KVL65.001WH, K-Beater

Instructions

Getting started

Fit the K beater to the machine.

Line the loaf tin with parchment paper.

Pre heat the oven to 180ºC.

Stage 1

Add Ingredients 1 (butter, sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Max for 1 minute.

Scrape down the bowl.

Mix on speed Max for 2 minutes or until light and fluffy.

Stage 2

Add Ingredients 2 (eggs) into the Mixer bowl.

Mix on speed 3 for 3 minutes.

Stage 3

Add Ingredients 3 (flour, lemon zest, baking powder) into the Mixer bowl.

Mix on speed Max for 30 seconds.

Transfer the batter to the loaf tin.

Bake for 50 minutes at 180ºC.

Let cool.

Prick the warm cake all over the top with a skewer.

Stage 4

Add Ingredients 4 (lemon juice, sugar) to the small bowl.

Mix until combined.

Pour the contents of the small bowl over the top of the cake.

Leave in the tin to cool completely.

Serve.

You can also prepare this recipe* with:

Products

Titanium Chef Baker White XL KVL65.001WH