River Cottage Lemon Drizzle Cake Recipes

LEMON DRIZZLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4.
• Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
• Sift in the self-raising flour, then add the lemon zest and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
• While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
• Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

TIM'S LEMON TRICKLE MASH CAKE

Steps:

• Preheat the oven to 180°C/gas 4. Butter and line a 23cm diameter springform cake tin. Beat the butter and sugar together until light, pale and fluffy (about 5 minutes in a mixer). Beat in the eggs, one at a time, adding a spoonful of ground almonds with each addition to stop the mixture curdling. Stir the baking powder into the remaining almonds, then fold them into the mixture, followed by the mashed potato and the lemon zest. Spoon the mixture into the cake tin and bake for 30-40 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs clinging to it. Check it after 25 minutes to make sure it is not colouring too much, and cover with a sheet of foil if it is. Leaving the hot cake in its tin, pierce it all over with a skewer, going quite deep, but not right through to the base. Combine the lemon juice and caster sugar for the topping and, before the sugar has had a chance to dissolve, pour the mixture slowly and carefully all over the cake. Leave to cool completely before serving.

GLUTEN-FREE LEMON DRIZZLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
• Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.