Lemon Drizzle Cake

About Lemon Drizzle Cake

Ingredients

• Lemons, juice extracted 2
• Lemon syrup ½ cup
• Castor sugar 115 gms
• Butter 115 gms
• Eggs 4
• Almonds, finely chopped 180 gms
• Poppy seeds (khuskhus) 30 gms
• Refined flour (maida) 125 gms
• Baking powder 1 tsp
• Icing sugar 250 gms
• Lemon syrup
• Castor sugar 100 gms
• Lemon juice 90 ml

How to Make Lemon Drizzle Cake (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Take castor sugar and butter in a bowl and beat with a hand blender.
3. Add eggs, one at a time, and continue to beat with the hand blender.
4. Add almonds, poppy seeds and lemon juice and blend till smooth.
5. Sieve together refined flour and baking powder into the bowl and mix ensuring there are no lumps.
6. Line a 9 inch diameter baking tin with butter paper and pour the batter into it. Keep the tin in the preheated oven and bake for 40 minutes.
7. Make lemon syrup by heating sugar and lemon juice in a non-stick pan till sugar dissolves completely.
8. Take the baking tin out of the oven, invert it on a plate and gently lift the tin. Pour the lemon syrup over the cake so that it covers it completely.
9. Dust icing sugar through sieve on the cake.
10. Let it cool before slicing and serving.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps