Best Easy Peasy Lemon Squeezie All In One Lemon Drizzle Cake Recipes

PERFECT EVERY TIME LEMON DRIZZLE CAKE

Steps:

• Preheat your oven to 180ºC/160ºC fan/gas 4
• Cream butter and sugar and add lemon zest and eggs, beating together well.
• Gently fold in the flour and the salt.
• Add milk and mix thoroughly.
• Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean.
• Next, make your syrup by putting the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved.
• As soon as the cake is out of the oven, skewer all over and pour over the syrup.
• Be patient! Leave the cake to completely cool before removing from tin.
• For the glaze, combine the lemon juice and icing sugar and drizzle liberally over the cake.

EASY PEASY LEMON SQUEEZIE ALL-IN-ONE LEMON DRIZZLE CAKE!

Steps:

• Preheat oven to 325 F, 175 C or Gas mark 3.
• Grease and line a 2 lb loaf tin or round cake tin.
• Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
• Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
• While the cake is baking, make the syrup.
• Mix the lemon juice and sugar together - no need to heat it up.
• On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
• Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
• The syrup will leave a crunchy residue of sugar and be sticky to touch too!
• Keeps well, if you can hide it for long enough!
• The quantity above can be easily doubled for a larger family cake.
• The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!

EASY PEASY LEMON SQUEEZY PIE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat eggs until smooth.
• Add milk to eggs, then the lemon juice and zest.
• Mix until all ingredients are incorporated and mixture is smooth.
• Pour into pie crust.
• Bake pie for 15 minutes.
• Cool completely.
• Best served chilled.

LUSCIOUS LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
• Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
• Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
• Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
• Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
• Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
• Just before serving, sift a little more icing sugar on the top. Serve in generous slices.