Enjoy the delightful taste of a Lemon Drizzle Cake, a classic favorite. This recipe by Delia Smith blends zest and sweetness perfectly. It creates a cake that’s perfect for any event, with its soft texture and tangy flavor.
The secret to its light texture is sifting self-raising flour and baking powder together. This helps the cake breathe and turn out fluffy. Mix this with spreadable butter, golden caster sugar, eggs, lemon zest and juice, and poppy seeds for the full effect.
Next, use an electric whisk to make the batter smooth and light. Then, pour it into a prepared cake tin and bake until golden.
After baking, pour a lemony syrup over the warm cake. This syrup, made with lemon juice, zest, and sugars, adds extra citrus flavor and moisture.
Finish by sprinkling some sugar and poppy seeds on top. This gives the cake a crunch and pretty look. The outcome is a cake that excites all your senses and leaves you wanting more.
Let the cake cool in its tin, enhancing its lemony taste. After cooling, store it well to keep its freshness. This recipe is flexible. You can leave out the poppy seeds or try it with other citrus fruits.
Dive into making Delia Smith’s Lemon Drizzle Cake. This culinary journey promises joy and great taste. So, get your ingredients and start baking this top-notch treat today.
Baking Instructions for the Delia Smith Lemon Drizzle Cake
To make a tasty Lemon Drizzle Cake using Delia Smith’s recipe, just follow these steps:
First off, preheat your oven to 170°C (gas mark 3) for great results.
Sift self-raising flour and baking powder in a big mixing bowl to lighten them up.
Now, mix in spreadable butter, golden caster sugar, eggs, lemon zest, lemon juice, and poppy seeds.
Use an electric hand whisk to blend everything until it’s nice and creamy. About 1 minute should do it.
Put this mix in a 20cm loose-based round cake tin, well greased and lined.
Level the mix with the back of a spoon to get a flat surface.
Pop the tin in the oven. It should bake about 40 minutes, or until the middle bounces back.
When it’s done, move the cake from the oven to a board to cool down.
While it’s still hot, make a syrup with lemon juice, zest, icing sugar, and granulated sugar.
Stick a skewer into the cake all over and pour the syrup on top evenly.
Make sure the whole cake gets a good soaking with the zesty syrup.
To finish, sprinkle a mix of sugar and poppy seeds onto the cake.
Let the cake cool properly in the tin, so it stays nice and moist.
When it’s completely cool, take it out of the tin carefully.
Store your Lemon Drizzle Cake in an airtight container. This keeps it fresh for later.
Now you have the steps to bake Delia Smith’s famous Lemon Drizzle Cake at home. The cake is loved for its lemon taste, softness, and the bit of poppy seed crunch.
https://www.youtube.com/watch?v=JZPkAmEEKwk
Baking Instructions for the Delia Smith Lemon Drizzle Cake
Preheat the oven to 170°C (gas mark 3).
Sift the self-raising flour and baking powder into a roomy mixing bowl.
Add the spreadable butter, golden caster sugar, eggs, lemon zest, lemon juice, and poppy seeds to the bowl.
Mix the ingredients with an electric hand whisk until smooth and creamy.
Spoon the cake mixture into a greased and lined 20cm loose-based round cake tin.
Bake near the center of the oven for approximately 40 minutes, or until the center feels springy when touched.
Remove the baked cake from the oven and place it on a board.
Prepare the lemon syrup by mixing together lemon juice, lemon zest, golden icing sugar, and golden granulated sugar.
Use a skewer to stab the cake all over, then spoon the syrup evenly over the hot cake.
Sprinkle the cake with a sugar and poppy seed mixture.
Allow the cake to cool in its tin before removing and storing it in an airtight container.
Tips and Variations for the Delia Smith Lemon Drizzle Cake
Want to make the classic Delia Smith Lemon Drizzle Cake your own? Here are some tips and changes to think about:
If you don’t like poppy seeds, leave them out. It won’t change the cake’s taste much. It’s really up to what you like.
Always use fresh lemons for the best lemon taste. Grating the zest and squeezing the juice will add citrusy zing to your cake.
Storing the cake in a polythene box in the fridge is best. It stays fresh and steers clear from drying out.
To boost the lemon flavor, add more zest or juice to the syrup. It will make the cake even tangier.
You don’t need an electric hand whisk. A regular hand whisk can also make the batter smooth and creamy.
Be precise with your ingredient amounts. This ensures the cake will come out perfect. Measuring well is key.
If you want to try something new, test out other citrus fruits. Use oranges or limes for a twist on the Lemon Drizzle Cake.
Get creative with the cake’s look. Top it with lemon slices, edible flowers, or more zest. This makes it pretty and flavorful.
These tips and changes will help you make a great Lemon Drizzle Cake. Use them to make something truly special. Enjoy the process!
FAQ
Can I make the Lemon Drizzle Cake without the poppy seeds?
Yes, you can leave out the poppy seeds from the recipe if you prefer.
What is the best type of lemon to use for the cake?
Fresh lemons are best for their zest and juice. They give the cake the best flavor.
How should I store the Lemon Drizzle Cake?
Keep the cake in a polythene box in the fridge. This will help it stay fresh.
Can I add more lemon zest or juice to the syrup for extra lemon flavor?
Adding more zest or juice to the syrup makes the lemon flavor stronger.
What can I use if I don’t have an electric hand whisk?
Use a hand whisk if you don’t have an electric one. It will work just fine.
How important is it to measure the ingredients accurately?
It’s very important to measure the ingredients well. This helps the cake turn out right.
Can I use other citrus fruits instead of lemons in this recipe?
You can try using oranges or limes for a different twist. It will change the cake’s taste.
How can I customize the decoration of the cake?
Decorate with lemon slices, edible flowers, or extra zest. This will make it look lovely.
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