@tylerbutt_eats: Lemon drizzle cake 🍋 The Ratio This cake uses a 1:1:1:1 ratio – equal weights of: • Eggs (your starting point) • Butter • Caster sugar • Flour For the sponge: 230g unsalted butter, softened 230g caster sugar 4 eggs (230g out of shell - whatever 4 eggs weighs, match that with the rest) 230g plain flour 2 tsp baking powder Zest of 2 lemons Pinch of salt For the lemon syrup: Juice of 2 lemons 85g caster sugar For the icing: 100–150g icing sugar 1–2 tbsp lemon juice Zest of ½ lemon (optional) 1. Preheat & prepare Preheat your oven to 180°C (160°C fan). Grease and fully line a 2lb loaf tin with baking paper — especially the sides if you’re using ceramic or glass. 2. Cream butter & sugar In a stand mixer with the paddle attachment, beat the butter and sugar on medium speed for 2–3 minutes, until pale and fluffy. 3. Add eggs gradually Crack your eggs into a jug. With the mixer on low, slowly pour in the eggs. If it looks like it might curdle, add a spoonful of your flour. Mix in the lemon zest. 4. Fold in dry ingredients Sift the flour, baking powder, and salt. Add to the bowl and mix on low until just combined. The batter should be soft but not runny — add 1 tbsp milk if it feels too stiff. 5. Bake Spoon into the tin and level the top. Bake in the centre of the oven for 50–60 minutes. It’s done when: • A skewer comes out clean from the centre • The top springs back when pressed • It has a deep golden colour 6. Drizzle While the cake is still warm in the tin, mix the lemon juice and sugar until dissolved. Poke holes all over the top of the cake and pour the syrup over slowly. Let it cool fully in the tin. 7. Ice Mix icing sugar and lemon juice until thick but pourable (like runny honey). Spoon it over the cooled cake and let it drip down the sides. Leave for 20–30 mins to set. #fromscratch #baking #lemondrizzle #lemondrizzlecake

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Monday 14 July 2025 17:54:28 GMT