Classic Lemon Drizzle Cake Recipe
Zesty flavours in a cake are my favourite and nothing beats the simplicity of a lemon drizzle. This is packed full of zesty lemon and enriched with mascarpone cheese to create a rich sponge, covered in delicious lemon icing.
Ingredients
Sponge
- 5 m eggs
- 180g golden caster sugar
- 1/2 tsp salt
- 3 small lemon zest
- Juice of 3 small lemon juice (60g)
- 110g mascarpone
- 110g butter
- 220g self raising flour
Soak
- Juice of 2 lemons
- Zest of 1 lemon
- 50g caster sugar
Lemon Icing
- Juice of 2 lemons
- 4/5tbsp icing sugar
- Zest 1 lemon
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Method
- Grease and line a 2lb loaf tin and set it aside. Next, melt the butter and set aside to cool slightly.
- In a small bowl, rub together lemon zest and caster sugar to infuse oils into sugar. In a large bowl, whisk together eggs and lemon sugar until light, pale and increased in volume.
- Add in your lemon juice, mascarpone and melted butter. Whisk to fully combine. Add flour, salt and mix until just combined.
- Pour into lined loaf tin and bake for 40mins at 170 C or until skewer comes out clean
- Whilst baking, make the soak and icing. To make the soak combine caster sugar and lemon juice. To make the icing, combine the icing sugar, lemon juice and zest to create thick, but pourable icing.
- Once cake is baked, remove from oven, poke holes using skewer and pour over the soak. Allow sponge to cool for 10mins in tin before removing and cooling completely.
- Once cooled, pour over icing and finish by decorating with candied peel if you wish.
- Serve and enjoy!