Lemon Drizzle Cake

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

Difficoltà

Bassa

Tempo

60 min

Autore

Kenwood

Ingredienti

Porzioni

6

Makes

1 cake

For the cake

225 , cubed, room temperature

225

4 , beaten

225 , sieved

1 , zest of

1

For the icing

2 , juice of

85

Utensili

Loaf tin 23 cm (9"), Bowl, KZM35.000GR, KZM35.000GY, KZM35.000RD, K-Beater

Istruzioni

Step 1

Making the cake

Preheat the oven to 180ºC.

Line a tin with parchment paper.

Fit the splashguard, then fit the K-Beater.

Add butter and sugar into the appliance bowl.

Mix for 1 minute on speed Max until combined, then scrape the bowl.

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

Add eggs while the machine is running.

Mix for 3 minutes on speed 3 until combined.

Add flour, lemon zest and baking powder.

Mix for 30 seconds on speed Max until smooth.

Step 2

Transfer the batter into the tin.

Bake for 50 minutes at 180ºC until a skewer inserted comes out clean.

Remove from the oven and let cool slightly.

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

Step 3

Making the icing

Add lemon juice and sugar into a clean bowl and mix until combined.

Pour the icing over the top of the cake.

Leave in the tin to cool completely.

 

Serve.