Lemon Drizzle Cake

Name: Lemon Drizzle Cake - Livia M.
Ingredients: Base: 225 g butter at room temperature; 200 g sugar; 225 g flour; 1 baking powder; 4 eggs; a pinch of salt; zest of 1 lemon; 2; 3 tablespoons of poppy seeds. Syrup: juice of 2 lemons; 200 g sugar; 100 ml water.

Dessert - Lemon Drizzle Cake by Livia M. - Recipia

Lemon Drizzle Cake is a simple butter cake with lemon and syrup, taken from the Royal Cookbook of Princess Margareta. I have also made it with ground poppy seeds, but they can be used whole or omitted entirely. The important thing is to pour the syrup over the warm cake immediately after baking, so it can be absorbed well. Quick Info Total time: not specified exactly; includes preparation time, approximately 40 minutes of baking, and 5-10 minutes for boiling the syrup, plus cooling in the pan Preparation time: not specified in the original recipe Baking time: approximately 40 minutes Servings: approximately 10-12 slices, depending on the shape and size of the pan Difficulty: easy Recipe type: lemon cake, suitable for coffee, served plain or with whipped cream Ingredients For the cake 225 g butter, at room temperature 200 g sugar 225 g flour 1 teaspoon baking powder 4 eggs 1 pinch of salt Zest of 1 lemon 2-3 tablespoons of poppy seeds, ground or whole For the syrup Juice of 2 lemons 200 g sugar 100 ml water Instructions 1. Preheat the oven to 180 degrees Celsius. The oven should be well heated when you place the pan inside. 2. If using ground poppy seeds, grind them before starting the preparation. Whole poppy seeds can also be used in the same amount. The poppy seeds are optional, so the cake can be made without them. 3. Place the soft butter and sugar in a bowl and mix until you achieve a creamy consistency. The sugar should be well incorporated, without any gritty texture. 4. Add the eggs one at a time. Add one egg, then mix well before adding the next. This way, the mixture remains homogeneous. 5. Incorporate the lemon zest, flour, baking powder, salt, and poppy seeds. Mix until the ingredients are evenly distributed and there are no dry flour spots left. 6. Prepare the pan. The recipe can be baked in a loaf pan of about 25 cm in length or in a rectangular pan. A silicone mold can also be used, as I did, including a star-shaped one. Line the pan with baking paper, then pour in the mixture. 7. Place the pan in the preheated oven and bake the cake for about 40 minutes. The time may vary depending on the shape of the pan, so check the cake before removing it. Insert a toothpick in the center; if it comes out clean, the cake is done. 8. While the cake is baking, prepare the syrup. In a saucepan, combine the water, sugar, and lemon juice. Bring the mixture to a boil over low heat for 5-10 minutes, then remove the saucepan from the heat. 9. When you take the cake out of the oven, poke it all over with a knife. Gradually pour the warm syrup over the cake so that it can be absorbed. The cake will soak up all the syrup. 10. Let the cake cool in the pan. Once cooled, it can be sliced and served. Why I make this recipe often It is an easy cake to prepare, with common ingredients and a clear lemon flavor. The syrup changes the texture of the cake, making it softer and moister than a simple pound cake. I can add poppy seeds when I want a slightly more interesting texture, but they are not mandatory. Another advantage is that the cake bakes in a single pan and does not require cream or complicated decoration. It can be served plain, with whipped cream or sweetened sour cream on the side. Tips Use butter at room temperature. If it is too cold, it will combine more slowly with the sugar and the mixture will not become as creamy. Add the eggs one at a time and mix after each addition. This is a simple step, but it helps achieve a homogeneous mixture. Grate only the yellow part of the lemon zest. The white part beneath the skin can have a bitter taste. Do not skip the toothpick test. A silicone mold or a pan of a different size can affect the baking time, even if the temperature remains the same. The syrup should be poured while it is warm, and the cake should be freshly removed from the oven. Poking the cake helps the liquid penetrate inside, rather than just sitting on the surface. Let the cake cool in the pan, so the syrup has time to be absorbed. Substitutions Poppy seeds can be completely omitted. If you use them, you can add them ground or whole. For this recipe, butter is used as the base for the cake and should not be substituted in the original version. Similarly, the lemon juice in the syrup is part of the main flavor of the cake and should not be replaced if you want a lemon cake. Variations The simplest variation is adding poppy seeds. Two tablespoons provide a subtle presence, while three tablespoons give a more noticeable texture. You can grind them or use them whole. You can also bake the cake in a loaf pan, a rectangular pan, or a silicone mold. The shape changes the appearance and can influence the baking time, which is why the toothpick test remains important. Serving Ideas The cake can be served plain after cooling. It pairs well with coffee and can be accompanied by whipped cream or sweetened sour cream. If using a star-shaped silicone mold, the cake can be placed whole on a platter after cooling. In a loaf or rectangular pan, it should be sliced. Frequently Asked Questions 1. Can I use whole poppy seeds instead of ground poppy seeds? Yes. The recipe allows for the use of ground or whole poppy seeds. The amount remains 2-3 tablespoons. If you prefer a more subtle texture, use ground poppy seeds. 2. What should I do if the cake doesn't absorb all the syrup immediately? Pour the syrup gradually and poke the cake all over with a knife. Leave the cake in the pan without moving it until it cools. In the original recipe, the cake absorbs all the syrup. 3. How do I check if it’s baked? Insert a toothpick in the center of the cake before removing it from the oven. If the toothpick comes out clean, the cake is baked. If there are traces of batter, it needs to stay in the oven longer and be checked again. 4. Can I bake the cake in a silicone mold? Yes. A silicone mold can be used, including a star-shaped one, as mentioned in the recipe. The time may vary depending on the shape of the pan, so check the cake with a toothpick. 5. When do I pour the syrup? The syrup is poured warm, immediately after the cake is taken out of the oven. First, poke the cake all over so the syrup can soak in better. Nutritional Values The values below are estimates and refer to the cake without whipped cream or sweetened sour cream served alongside. The calculation is made for approximately 10-12 slices and may vary depending on the portion size. For one slice, the estimate is approximately 355-430 kcal. Protein: approximately 6-7 g Fat: approximately 19-23 g Carbohydrates: approximately 46-56 g Sugars: approximately 30-37 g Most of the calories come from butter, sugar, and flour. The syrup adds sugar and carbohydrates, as well as the main lemon flavor. Whipped cream or sweetened sour cream served alongside are not included in these values. Storage and Reheating Let the cake cool in the pan, then keep it covered. It is served at room temperature and does not need reheating. Because the cake is soaked, it is better to slice it after cooling, when the texture has stabilized and the syrup has been absorbed.

Lemon Drizzle Cake

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