The past month has been full of tourist stuff around the island because my dad and step-mom spent the month with us. Can’t say I blame them. They are from the Chicago area and it’s so cold there in the winter. My dad loves lemon, so I picked this Lemon Drizzle Cake as my choice for this month’s The Cake Slice Bakers post.
This cake was super easy to make, the directions are clear and not complicated at all. The ingredients are all easy to find as well. This is a French cake and while it calls for a loaf type of pan, the measurements of the pan are not the standard American measurements. I’m pretty sure that size pan would work just as well, but since I’m actually in a French country, my pan was the right size.
The results of the cake were really excellent. The flavor was amazing and it was so moist. I used every bit of the lemon drizzle, which I’m sure helped with the moisture. It disappeared pretty quickly too, which is always a good sign. I will be making this cake again.
- For the Cake:
- 3 eggs
- 1 cup superfine sugar
- a pinch of salt
- 1¼ cup all-purpose flour
- 1 tsp baking powder
- ⅓ cup butter, melted
- ½ cup heavy cream
- finely grated zest of 3 lemons
- For the drizzle:
- ½ cup water
- ¼ cup plust 2 Tbsp superfine sugar
- juice of 2 lemons
- Preheat the oven to 310.
- Grease a 7 inch x 3¼ inch x 3¼ inch loaf pan.
- In a mixing bowl, beat the eggs and slowly add the sugar, salt, flour and baking powder.
- Add the melted butter to the batter and then pour in the cream and lemon zest. Mix well.
- Pour the batter into the prepared pan and bake in a preheated oven for about 45 minutes. The caked is cooked when a toothpick inserted into the center comes out clean.
- While the cake is baking, make the lemon drizzle by boiling the water, sugar and lemon juice together for about 10 minutes. Remove from the heat and set aside.
- Remove the cake from the oven and immediately brush plenty of the lemon drizzle on the cake. The drizzle is absorbed into the cake, keeping it lovely and moist.
- Let the cake cool in the pan 15 minutes and then turn onto a wire rack.
Scroll below for this month’s other great cakes. I love this book, World Class Cakes, we are cooking out of, which is linked on the side bar. If you’re a blogger and would like to join in, posting is always the 20th of each month. You can request to join our group on this Facebook page. If you love cakes, follow our Pinterest board to see all of the great cakes we bake!
This month’s cake choices are:
1. Lemon Drizzle p.72
2. Apple Streusel p.138
3. Vanilla and Blood Orange Cake p.20
4. Devils Food Cake p.44