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Pour the icing over the top of the cake allowing it to drizzle down. How TO make the drizzle for the lemon drizzle cake 150 g self-raising flour 150 g caster sugar (+50 g for the drizzle) 75 g unsalted butter (at room. Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Spread the lemon cream evenly between the layers, stacking them on top of each other. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed.Ĭut both cakes in half so that you have four layers. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack.įor the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Set the rest aside.ĭivide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. Lift out the blade and stir in just over half of the lemon pulp. Put the mixture in a small bowl.Īdd all the remaining cake ingredients into the food processor and blend until smooth. Whether you choose to bake a zesty loaf, a fluffy sponge or a gooey ricotta cake, these recipes are perfect as dessert or a sweet. Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Meanwhile, in large bowl, beat cream cheese, milk and 1. Refrigerate layers 45 minutes for easier handling. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Preheat the oven to 180C/350F/Gas 4 (160C fan). Heat oven to 350F (325F for dark or nonstick pans). Drain, cut the lemons in half and remove any pips. Set it aside to make the icing.įor the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes.Ĭut the zested lemon in half and squeeze the juice. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. Scatter over the remaining sugar and toss to coat the lemon peel. Drain and pat dry, then put onto non-stick parchment paper. Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips.
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This dairy-free lemon drizzle cake recipe means everyone can enjoy - the all-in-one cake mixture is blitzed together in minutes and the finished cake is soaked in a lemon sugar crust for an easy weekend bake. For the decoration, using a zester, peel long strips of lemon rind. Lemon drizzle cake is a classic for good reason.