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- Wonky Lemon Drizzle Cake
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Wonky Lemon Drizzle Cake
Enjoy a zesty slice of our wonky lemon drizzle cake this spring - and impress your guests with a naturally wonderful dessert made from naturally wonky fruit.
- 2 wonky lemons, finely zested
- 285g unsalted butter
- 160g golden caster sugar
- 2 eggs
- 160g self-raising flour
- 1 tsp baking powder
- 200g icing sugar
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 170c. Grease the loaf tin with a little melted butter and line the base and sides with baking paper.
- Place 160g of the butter and sugar in a large mixing bowl. Beat for about 2 minutes until pale and creamy. Add the eggs 1 at a time, beating well between additions.
- Sieve in the flour and add the baking powder. Mix well to combine. Place the mixture into the prepared tin and bake on the middle shelf for 35 minutes until golden and well risen. There may be a little golden crack in the middle of the cake, which is normal for lemon drizzle.
- Remove and cool in the tin on a wire rack.
- When completely cooled prepare the lemon frosting by zesting one lemon into a medium mixing bowl. Add 125g of butter and sieve 100 grams of the icing sugar into the bowl.
- Beat until smooth and creamy. Prepare the cake by placing it onto a chopping board. Using a sharp serrated knife, carefully slice the cake in half on the horizontal. Using a small spatula or palette knife spread the prepared lemon buttercream inside the cake. Carefully top with the remaining half of cake and squish together until evening sandwiched together.
- To make the icing; squeeze the juice of one of the zested lemons into a small bowl. Sieve the remaining icing sugar into the lemon juice and mix until smooth and creamy. Spoon the icing over the top of the finished cake. Some may dribble over the edges but don’t worry! Shred the remaining lemon zest over the top. Slice generously. Store in an airtight container for up to 3 days.