A smooth lemon drizzle cake covered with an extra soft lemon-flavored icing in the mouth, moist it is self-sufficient that I found on the stay healthier site.
A few days ago, I wanted a good pastry, like the ones I ate from the good baker, but here the cake is not their cup of tea, the peoples are more like donuts and lots of stuff that go through the fryer… hmm, it’s delicious too … So I got to work, and I made my Lemon cake according to my ingredients and my desires right now, and here is the result of lemon drizzle cake:
A very simple lemon drizzle cake with essential elements that, generally, we have at home for a very satisfactory result.
It consists of a sponge cake flavored with lemon, similarly filled with pastry cream and whipped cream, and covered with meringue and whipped cream too. The two creams were flavored with drizzle cake.
Here are the ingredients of Lemon drizzle cake and the procedure for achieving this little pleasure.
Ingredients of Lemon Drizzle Cake
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125 g flour
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220 g sugar
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1 sachet of baking powder
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1-2 pinch of salt
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3 whole eggs
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10 cl of oil
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1 untreated lemon
Directions of Drizzle Cake
Step 1
Combine flour, sugar, yeast, and salt. Add the eggs and oil. For instance, Mix quickly until a roughly homogeneous dough is obtained.
Step 2
With a stroke or a zester, recover the lemon zest to add to the dough.
Step 3
Squeeze the lemon and pour the juice into the mixture. If possible, add the pulp (but not the seeds!).
Step 4
After that mix until a smooth and homogeneous paste is obtained.
Step 5
Butter a cake pan and pour the dough into it.
Step 6
Bake for about 25 minutes at 200 ° C (thermostat 6-7).
Stay Healthier Note
This cake is even better if it is a little tender at heart, However, so don’t overcook it! It will be unanimously appreciated!
Also, this recipe of Lemon drizzle cake can be adapted with many other fruits: raisins, plums, pineapple, etc.
(If you put whole slices of fruit, extend the cooking time by 10 min).
