Lemon Drizzle Cake
This delightful lemon drizzle cake is a perfect treat for any occasion. A moist and zesty sponge, infused with the tangy flavors of lemon and a hint of rum, is topped with a double glaze for an extra burst of citrus sweetness. With a tender crumb and a beautifully glossy finish, this cake is sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 5 free-range eggs
- 300g/11oz caster sugar
- 140ml/5fl oz double cream
- 3 lemons
- 1½ tbsp dark rum
- 1 pinch salt
- 80g/3oz unsalted butter
- 240g/8½oz plain flour
- ½ tsp baking powder
- 3 tbsp apricot jam
- 1 lemon
- 150g/5oz icing sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.
- In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
- Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
- Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.
- Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.
- Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.
- For the lemon glaze, mix together the lemon juice, zest and icing sugar.
- Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.
- Brush the lemon glaze all over the cake and leave for a few minutes to set.
- Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.
- Remove the cake from the oven and leave to cool to room temperature before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 12
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