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Lemon Drizzle Cake
13 Answers
Anybody got a nice simple recipe for lemon drizzle cake please that the kids can easily do (its half term so lots of baking at our house)!! Thanks in advance
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Janet - this would be easy for them to make:
Lemon Bars
1 1/8 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 cup butter, softened
2 eggs
2/3 cup confectioners' sugar
1/3 cup fresh lemon juice
1 1/2 teaspoons grated lemon zest
1/4 teaspoon baking powder
1 tablespoon confectioners' sugar
Metric:
140 g all-purpose flour
40 g confectioners' sugar
115 g butter, softened
2 eggs
85 g confectioners' sugar
80 ml fresh lemon juice
3 g grated lemon zest
0.8 g baking powder
7 g confectioners' sugar
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 9x13 inch pan(rectangular cake pan).
Bake for approximately 25 minutes in the preheated oven, or until firm and lightly browned.
While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
Bake for approximately another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.
Lemon Bars
1 1/8 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 cup butter, softened
2 eggs
2/3 cup confectioners' sugar
1/3 cup fresh lemon juice
1 1/2 teaspoons grated lemon zest
1/4 teaspoon baking powder
1 tablespoon confectioners' sugar
Metric:
140 g all-purpose flour
40 g confectioners' sugar
115 g butter, softened
2 eggs
85 g confectioners' sugar
80 ml fresh lemon juice
3 g grated lemon zest
0.8 g baking powder
7 g confectioners' sugar
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 9x13 inch pan(rectangular cake pan).
Bake for approximately 25 minutes in the preheated oven, or until firm and lightly browned.
While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
Bake for approximately another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.
Raspberry Squares
2 cups all-purpose flour
1 1/2 cups quick cooking oats
1 cup white sugar
1 cup butter, softened
1 teaspoon almond extract
1 cup raspberry jam/jelly
2/3 cup sliced almonds
Metric:
250 g all-purpose flour
120 g quick cooking oats
200 g white sugar
225 g butter, softened
5 ml almond extract
340 g raspberry jam/jelly
65 g sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Line 8x8 inch baking dish with foil, and lightly grease the foil.
Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom.
Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.
Note: Raspberry Jam/Jelly can be replaced with the flavor of your choice. You may want to then replace the almond extract with vanilla extract if the flavor you choose goes better with that.
2 cups all-purpose flour
1 1/2 cups quick cooking oats
1 cup white sugar
1 cup butter, softened
1 teaspoon almond extract
1 cup raspberry jam/jelly
2/3 cup sliced almonds
Metric:
250 g all-purpose flour
120 g quick cooking oats
200 g white sugar
225 g butter, softened
5 ml almond extract
340 g raspberry jam/jelly
65 g sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Line 8x8 inch baking dish with foil, and lightly grease the foil.
Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom.
Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.
Note: Raspberry Jam/Jelly can be replaced with the flavor of your choice. You may want to then replace the almond extract with vanilla extract if the flavor you choose goes better with that.
This is really easy I think it was a Nigella one ..not sure though but it comes out well every time
4ozs very soft butter
6ozs SR flour
1tsp baking powder
6ozs Golden caster sugar
2 large eggs
6 tbsps milk
Grated zest of a lemon
Bung all the above in a large bowl and beat well together until creamy .
Grease and line a loaf tin .Put the mixture in and bake 40 mins .Or you can put it into a tray bake tin if you want to cut it into squares .
Mix the juice of a lemon with 4ozs Golden caster sugar .
While the cake is still hot prick with a fork and then drizzle the lemony sugary mixture over it . You can dust the top with icing sugar when it is cold .
4ozs very soft butter
6ozs SR flour
1tsp baking powder
6ozs Golden caster sugar
2 large eggs
6 tbsps milk
Grated zest of a lemon
Bung all the above in a large bowl and beat well together until creamy .
Grease and line a loaf tin .Put the mixture in and bake 40 mins .Or you can put it into a tray bake tin if you want to cut it into squares .
Mix the juice of a lemon with 4ozs Golden caster sugar .
While the cake is still hot prick with a fork and then drizzle the lemony sugary mixture over it . You can dust the top with icing sugar when it is cold .
This is my grandmas old recipe, it's delicious, really moist with a tangy top ...and best of all it's an all in one recipe so very easy for the kids to make.
My son can do this on his own now, he just says "put the oven on and do the lemons mum" and off he goes (he's 10) and it turns out perfect every time
Lemon Cake
6oz sugar
4oz margerine
6oz SR flour
2 eggs
1 tsp baking powder
4 tblsp milk
grated rind of 1 lemon
Beat all ingredients well together for 2 minutes
160 degrees (which I think is gas 3?) for about 45 minutes
Topping - mix together the juice from the lemon and 3 to 4oz of sugar and pour over the cake when it's cold.
Or you could put any lemon icing on the top I suppose.
Hope this helps, enjoy!
My son can do this on his own now, he just says "put the oven on and do the lemons mum" and off he goes (he's 10) and it turns out perfect every time
Lemon Cake
6oz sugar
4oz margerine
6oz SR flour
2 eggs
1 tsp baking powder
4 tblsp milk
grated rind of 1 lemon
Beat all ingredients well together for 2 minutes
160 degrees (which I think is gas 3?) for about 45 minutes
Topping - mix together the juice from the lemon and 3 to 4oz of sugar and pour over the cake when it's cold.
Or you could put any lemon icing on the top I suppose.
Hope this helps, enjoy!
Janet: Good morning....May I ask please...how is the 'gentleman' doing now? Have you been to see him since earlier this week?
I'm sad to say I never earned my badge, but have always been an avid Blue Peter supporter. I've used these recipes with both my children. In fact, we made the banana walnut cake on Tuesday...hmmmm lovely!
http://www.bbc.co.uk/cbbc/bluepeter/active/bak es/
Be well
Fr Bill
I'm sad to say I never earned my badge, but have always been an avid Blue Peter supporter. I've used these recipes with both my children. In fact, we made the banana walnut cake on Tuesday...hmmmm lovely!
http://www.bbc.co.uk/cbbc/bluepeter/active/bak es/
Be well
Fr Bill
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