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.
Recipe by Retro Mummy at https://retromummy.com/2013/07/31/lemon-drizzle-cake/