Yesterday I tried to make a Lemon Drizzle Cake. My parent really love these cakes with a nice flavour and a fresh and buttery body.
They had this cake at Starbucks in Amsterdam the other day, so my challenge was to try to make this cake even better than the SB's one.
I made this cake before, like a year ago, but then I was not satisfied with the result. This cake should have a fresh lemon flavour, but should also be a bit 'heavy'. With heavy I mean it should taste like a high quality cake with a good amount of butter.
I used zest of 1,5 lemon's instead of only one lemon. Next to that I used two lemons for the juice for the syrup. I first thought that putting a syrup on a cake would be tragic and the cake would not survive, but this is actually a really great recipe.
Some recipes for the lemon drizzle subscribe about 200/250 grams of icing for the syrup. I used only 100-120 grams. The cake won't get a white layer on top but still has an amazing crispy crust and it will taste even better. I also warm up the syrup instead of just mixing the 'cold' icing sugar and lemon juice.
I'm quite happy with the result. It could have been a bit more 'heavy'/buttery.
That's it for today.
Cheers!
Recipe by Nigella Lawson.
