A soft and juicy lemon drizzle cake can never be wrong! Normally I make this cake for Easter, but since I got hold of some delicious lemons from Amalfi Italy, so I just had to mix one together. I use the same recipe as for Spicy cake and remove spices and add lemons. You can just as well use oranges – tastes delicious that too! Enjoy!
100 gr butter
200 gr sugar
165 gr plain flour
1 tsp baking powder
1 tsp vanilla sugar
Zest from 1 lemon
1 1/2 dl double cream
Melt butter and cool down.
Whip eggs and sugar until light and fluffy.
Mix all dry ingredients and add to egg/sugar mix together with double cream. Add zest and melted butter.
Pour into a baking tin 1 1/2 liter greased with butter.
Bake in the middle of the oven pre-heated to 175°C for about 45 min
1 dl water
50 g sugar
Juice from 1 lemon (start with 1/2 and check that it doesn’t become too stingy).
Boil sugar and water until a little syrup consistency, cool down and add lemon juice.
When cake is luke warm, pour drizzle over the cake very carefully while it still is in the tin.
Decorate with icing made of icing sugar and water/lemon juice.