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Lemon Drizzel Cake

Serves: 6 peopleRecipe course: CakesTotal time (min.): 60Complexity (1 to 3): 1
lemon_dizzle_cakes_620x325.png lemon_dizzle_cakes_620x325.png
A classic cake that is sweet and zingy with a deliciously moist sponge and crunchy top.

Tools

Stand Mixers
K beater

Ingredients

Ingredients 1 
Butter  225 grams 
Caster sugar  225 grams 
 
Ingredients 2 
Eggs  4 beaten
 
Ingredients 3 
Plain flour  225 grams 
Lemon  1 zest of
Baking powder  1 Tbsp. 
 
Ingredients 4 
Lemons  2 juice of
Caster sugar  85 grams

Method

Getting started 
 
1- Fit the K beater to the machine.
2- Line the loaf tin with parchment paper.
3- Pre heat the oven to 180ºC.
 
Stage 1 
 
1- Add Ingredients 1 (butter, sugar) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard. 
3- Mix on speed Max for 1 minute. 
4- Scrape down the bowl.
5- Mix on speed Max for 2 minutes or until light and fluffy.
 
Stage 2 
 
1- Add Ingredients 2 (eggs) into the Mixer bowl.
2- Mix on speed 3 for 3 minutes. 
 
Stage 3 

1- Add Ingredients 3 (flour, lemon zest, baking powder) into the Mixer bowl.
2- Mix on speed Max for 30 seconds.
3- Transfer the batter to the loaf tin.
4- Bake for 50 minutes at 180ºC.
5- Let cool.
6- Prick the warm cake all over the top with a skewer.
 
Stage 4 
 
1- Add Ingredients 4 (lemon juice, sugar) to the small bowl.
2- Mix until combined.
3- Pour the contents of the small bowl over the top of the cake.
4- Leave in the tin to cool completely.
5- Serve.

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