You'll make the batter in a single bowl by first whisking butter and sugar together, then adding eggs, then folding in flour. Yes, it's really easy to make this lovely lemon cake recipe. Lemon drizzle cake no doubt takes inspiration from classic 'pound cake' recipes (that's a cake made with a pound of flour, a pound of sugar, a pound of fat and a pound of eggs), but it’s the addition of lemon in the sponge and in the syrup added at the end that makes it really special. Lemon drizzle cake is thought to be an English invention going back at least a few hundred years! It was recently voted England's favourite cake flavour and I can see why. Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.Īllow to cool, then remove from the tin and cut into generous slices. Poke holes all over the warm sponge with a skewer, almost down to the bottom. Place over a medium heat and stir as it heats, continuing until you have a syrupy texture. To make the syrup, in a small pan, mix the juice of two of the lemons with the icing sugar. The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake. See the tips section below for more advice on adjusting the cooking times.īake at for 25-30 minutes - the wider the tin, the shorter the cooking time. In the video, I've used an 18cm (7 inch) tin. But if you want a narrower, taller cake, that's fine. I like this as it means the sponge can absorb lots of syrup all the way through when we add it later. Note: I'm using a 23cm (9 inch) tin in these images, which is a wide tin, meaning your cake will be quite shallow. I recommend using a loose-bottomed springform tin as it makes it super easy to get your cake out of the tin cleanly. Spoon the batter into a greased and lightly floured cake tin. Weigh the sugar and butter into a bowl.Īdd the zest of two lemons and the juice of one to the mixture. Preheat the oven to 180C (160C fan, 350F).
I chose this recipe because I spent ages trying to find a lemon cake that was.well, lemony enough! I like my lemon cake to be very zingy and moist so I ended up taking bits of different recipes and putting them together to make this one, which is probably the one and only time I’ve been vaguely inventive in the kitchen.Īre you ready to enjoy a soft, butter, melt-in-the mouth lemon drizzle cake? Here's what to do. I've been making this recipe for years, ever since it was emailed over to me by the lovely Jayne Crammond of Mum's the Word, way back in 2012! Jane explained: It's exceptionally gorgeous as over 300 FIVE STAR reviews will confirm! Just have a look at the comments to see how much everyone loves this recipe. So does this lemon drizzle cake live up to its name? Actually, yes. The only really difficult thing with this recipe is waiting until it's cool so that you can pop it out of the tin and devour! The sticky, zesty top is an absolute delight.
When your cake comes out of the oven, you'll then skewer it all over and then pour on the zesty syrup. It's as simple as just popping some icing sugar and lemon juice (yep, more lemon!) in a pan and briefly boiling to a thin syrup. Scroll through to check out the recipes.While your lemon drizzle cake is baking, you'll make an incredible syrup to drizzle over the top. But speaking as a vegan, I think you'll enjoy the options you'll find here so you can create an entire feast or even just include a few of the dishes for the vegetarian/vegan eaters at your Thanksgiving table.
#LEMON CAKE FREE#
Speaking as a Southerner, I know it's rare to swap out meat-filled Thanksgiving dishes like collard greens and baked beans for a side that is free of animal products. I've rounded up vegetarian and vegan recipes that deliver all the downhome deliciousness you're craving, minus the meat and/or dairy.
And, of course, if you're starting with bone-in chicken breasts, here's a quick tutorial for how to bone a chicken breast.ġ5 Vegetarian and Vegan Recipes for a Southern Thanksgiving Feast If you love the traditional flavors of a Southern Thanksgiving dinner, but you or your guests are eating meat-free, I have great news for you. And to make your chicken dinners even easier to pull together, may we recommend these top-rated recipes - from chicken Marsala to chicken bulgogi, saltimbocca to cordon bleu, they're all crowd favorites and ready in 30 minutes or less.
Keep a pack of super-versatile boneless, skinless chicken breasts in the freezer, and you'll always have access to quick-and-easy, family-pleasing meals. 17 Best Boneless Chicken Breast Recipes Ready in 30 Minutes or Less When the chips are down and we need dinner on the table fast, we turn, like the rest of America, to skinless, boneless chicken breasts to save the day.
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