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Tuesday, June 18, 2013

Lemon Drizzle Cake

If you're ready for something sweet but also sour, buttery and moist, this recipe is perfect. It makes a great breakfast, you can serve it in the afternoon with tea or better yet, spoil yourself with a decadent dessert if you add it some cream and/or berries.

For one loaf you will need:
Recipe from the book "Carte regala de bucate"- Principesa Margareta a Romaniei
225g room temperature butter
225g sugar
225 all purpose flour
4 eggs
1 tsp baking powder
2-3 tbsp poppy seeds

For the syrup:
2 lemons juiced
100 ml water
200 g sugar

  • With a hand mixer mix the sugar and butter until you get a white cream. 
  • Add the eggs one by one and keep mixing.
  • In a different bowl, mix the dry ingredients, the flour with the baking powder and the poppy seeds.
  • Mix the dry ingredients with the wet ones.
  • Pop it in the heated oven in a bread tin and let it cook for 40 minutes or until a toothpick comes out clean.
  • While the cake cooks you should prepare the sauce. 
  • In a small sauce pan mix the water, sugar and lemon juice and simmer it for 10 minutes
  • As soon as you take the cake out of the oven pierce the whole top with a fork and pour the hot sauce on it.
  • The cake will absorb the syrup and it's gonna go from great to amazing in a couple of minutes.
  • Let it cool in the tray before cutting it.
Extra: If you like lemon zest, you can add the zest from 1 lemon in the cake dough after you add the eggs.

Mrs. G.

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