Dessertsdeliciouslyella
Lemon Drizzle Cake
A lemon drizzle cake is a British summertime classic — the moist, soft and zingy sponge is the perfect addition to any garden party or afternoon tea.
👥 10 Servings⏱️ Prep & Cook: 1h 35m🔥 Cook: 1h 35m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●saucepan
📝 Preparation Steps
1
Grease a 900g loaf tin with oil and line with parchment paper on the base. Preheat oven to 180°C / 160°C fan / 350°F.
2
Put the flour, sugar, potato starch, baking powder, bicarbonate of soda, salt and lemon zest into a large bowl. Gradually whisk in the milk, vinegar, oil, and vanilla until you have a smooth batter.
potato starch1.4 ozbaking powder2 teaspoonsbicarbonate of soda1 teaspoon
3
Put the aquafaba and cream of tartar into a large bowl and whisk using an electric whisk for ⏱️ 3 minutes until foamy, fluffy and pale. Mix it into your cake batter until no streaks remain and everything is combined.
cream of tartar0.25 teaspoon
4
Pour into the lined loaf tin and level with a spatula so that it’s evenly spread out. Bake for ⏱️ 55-60 minutes until golden and a skewer comes out clean. Using the skewer, poke lots of holes into the cake for the drizzle to soak into.
5
As soon as the cake is out of the oven, make the drizzle. Put the lemon juice and maple into a saucepan and simmer for ⏱️ 2 minutes until it reduces slightly. Pour the drizzle all over the sponge and allow it to cool completely in the tin, then remove and serve.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...