lemon drizzle cake

I’m still working my way through the lemons on my kitchen table and this recipe hits the spot for the lemon lovers out there! You’ll need at least 4 for this recipe and it’s worth it.

it didn’t last long in our house and I’m realising that my new strategy of baking on weekends and blogging the recipes during the week means that I have to blog the cake when there is none left to enjoy in the house. I don’t even have any raw sugar to make a lemon cake today.

lemon drizzle cake
 
Prep time
Cook time
Total time
 
Recipe type: baking
Serves: 10
What you'll need
  • 1 cup raw sugar (or raw caster sugar)
  • grated lemon rind from 2 lemons (or rind segments from 1 lemon)
  • 125g butter, softened
  • 1Tsbp vanilla essence/extract
  • 2 eggs
  • 1 cup milk
  • juice of 1 lemon
  • ½ cup or 55g desiccated coconut
  • 1½ cups/250g SR flour
  • juice of 3 lemons
  • 1½ cups raw sugar or icing sugar
Instructions
  1. Place sugar and lemon rind pieces in thermomix bowl and process for 10 seconds on speed 9. This gives you caster sugar and grated lemon rind.
  2. Add the butter and cream together for 20 seconds speed 5. Scrape down bowl.
  3. Add in vanilla and process 10 seconds speed 5.
  4. Add in eggs, milk and juice of 1 lemon and process 20 seconds speed 4. Scrape down the sides of the bowl.
  5. Add in flour and coconut and process 20 seconds, speed 4 and reverse.
  6. **Pour into a lined cake tin and bake for about 40 minutes in a 170C/340F oven.
  7. Remove from tin and leave to cool
  8. Now place the 1½ cups of raw sugar (in 2 batches) in thermomix bowl and process for 20 -30 seconds on speed 9. Now combine the juice and icing sugar in thermomix bowl for about 20 seconds on speed 4.
  9. Drizzle over the cake. I liked warm cake with the icing but you could wait until the cake was cooled. We can never wait for a cake to cool in this house.
  10. If you don't have a thermomix then cream your butter, caster sugar and grated lemon rind until thick and creamy. Add in the vanilla and eggs and combine well.
  11. Add in milk and lemon juice and mix well. Then sift in the flour and coconut and follow from **. To make the icing you want to mix sifted icing sugar and lemon juice until you have a nice runny sweet icing. Make sure the icing sugar is sifted or you can mix in an appliance to get any lumps out.

 

Comments

  1. Di Ross says:

    Mmmmm going to bake this one. Loving lemons at the moment. Thanks for the recipe Corrie.

  2. It looks really good. I love that it is lemon season right now. I made a terribly dense banana cake last night cos I was in a rush and put it all in the food processor. I will have to exercise some patience and love and try one of your cakes really soon. Love that pic of Kiera smelling the cake.

  3. oh she loves a chance to model!!! mind you I did ask her to sniff the cake and she scrunched her face up right in the cake!!!!

  4. Yum!! I’ve been waiting for this one since you mentioned it on fb. We have also been given some lovely home grown lemons so looks like tomorrow’s baking project with my little girls is sorted 😉 Thanks Corrie! Love your recipes that are already converted to Thermomix x

  5. I made this one this afternoon substituting for dairy and egg and it turned out amazingly. Definitely will be doing it again – can I put my adaptation on my blog please?

  6. Kelly Nordwall says:

    How much lemon juice did you add to the cake? I have GIANT lemons…and don’t want to over-do it! Thank you for sharing this looks delicious.

    • A few Tablespoons or so:) Enjoy those lemons. I usually buy mine from the supermarket so have been loving these home grown beauties (not my garden)
      corrie:)

  7. Perfect timing as our lemon and lime trees are fruiting at the moment so I am looking for some yummy citrus recipes.

  8. Hi retromummy,

    Love your blog!
    I think there’s a slight mistake in step 1 of your recipe. By adding lemon rind and butter you don’t get caster sugar and grated lemon rind. I think you mean to add sugar in step 1, since you’re adding butter again in step 2.

    Will surely try your cake myself, and even translate it to Dutch and put it in my own blog (www.thermomixrecepten.com) if you don’t mind.

    Kind regards,
    Jacqueline

  9. I made this cake this afternoon for the kids after school treat and it was DELICIOUS!! I was bummed to find I only had wholemeal SR flour left in my pantry, but decided to forge ahead anyway!! I’m pleased I did because it turned out perfectly! The kids (and me) love it…hopefully there will be a piece for Daddy when he gets home 😉

  10. Catherine says:

    Congratulations on your new arrival, you have a beautiful family.
    Just made this cake because I raided my mother in laws lemon tree. What can I say but delicious. Will be making again. Thanks for the lovely recipes.

Trackbacks

  1. […] (and nut when required) free and usually they turn out really well. The best so far has been the Lemon Drizzle Cake. You can see Corrie’s recipe here. I made my cake in my KitchenAid and loved using fresh […]

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