American Version of English Lemon Drizzle Cake





The American version of the famous English Lemon Drizzle Cake
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I used my Kitchenaide stand mixer for mixing this up.  It makes one loaf pan that I lined with parchment paper.  I baked it for 30 minutes or until done at 350 degrees.
1/2 C butter (really soft)  (1 stick)
3/4 C self-rising flour
1 tsp baking powder
the rind of one lemon grated (I use a micro plane and just the yellow skin...the white is bitter)
1/2 C superfine sugar
2 eggs
3-6 T milk

After whipping the butter, I added everything else and whipped it for no more than 3 minutes and much less really.  I wanted it incorporated well but also whipped it to get the eggs nice and fluffy. I poured it into my loaf pan and baked it for 30 minutes although it said 30-40 mine looked great at 30.  I had previously mixed up the syrup to pour on top which is merely the juice of 1 lemon mixed with 1/2 C superfine or granulated for the "frosting".  I looked at so many recipes and not a one of them were the same! LOL!
I used the superfine also for my frosting.  I just mixed it with a fork in a small bowl and poured it directly over the cake after it came out of the oven while it was still hot.  Some recipes I looked at later said you should poke holes in the top before pouring the frosting mixture on top but I didn't do that but I might next time.  You then let it cool and I took it out later and sliced it like pound cake

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