Wednesday, 11 March 2020

Lemon Drizzle

A super easy and moist Lemon Drizzle cake - a classic British favourite!



This is one of my favourite most trust-worthy recipes, I could do it with my eyes closed and I know it would turn out so good. You can't go wrong with a lemon cake, it's a crowd-pleaser and the best choice if you need to bring a cake to a friend's or a party. I can still taste the delicious lemony buttercream.

Check out my other Lemon desserts for more inspiration!



Recipe

Prep: 10-15 minutes
Cook: 20-30 minutes
Serves: 8-10 

Makes x3 6inch cakes or x1 deep 9inch cake - I doubled the recipe so I got x2 9 inch deep cakes.

Ingredients

Cake
350g Self-raising flour
300g Caster sugar
350ml Soya milk + 1 ½ tbsp Apple Cider Vinegar
120g Vegan butter
1½ tsp Baking soda
1 Lemon - zest and juice
3 tsp Lemon extract
Pinch of salt
Lemon Curd recipe here
Buttercream
200g Vegan butter
300-400g Icing sugar
2tsp Lemon extract
Glaze
Lemon Juice
Icing sugar


Method

✿Make the lemon curd a day ahead to allow it to set.
✿Preheat your oven to 180℃ and grease and line your cake tins.
✿Combine the soya milk and ACV and leave to curdle to create a 'buttermilk'. Melt the butter and leave to cool.
✿In a large bowl combine the flour, sugar, salt and baking soda and stir together. Grate the lemon zest and stir and squeeze the lemon juice into the 'buttermilk'.
 ✿Create a well in the middle of the flour mixture and pour in the 'buttermilk' and butter and mix well till lumps are gone.
✿Pour into cake tins and bake - for the 6inch cakes it should only take about 25 minutes. The deep 9inch cakes will take about 35-40 minutes. Insert a knife and if it comes out clean your cakes are done.
✿Meanwhile make your buttercream.
✿Add the vegan butter to an electric mixer and beat until creamy and smooth. 
✿Gradually add the icing sugar and mix until it is nice and fluffy remembering to scrape down the side and the bottom of the mixing bowl.
✿Finally add the lemon extract and mix together. 
✿To make the glaze mix together the icing sugar and lemon juice, I did this by eye so do as much as you need to cover the top of the cake. You want more icing sugar than lemon juice so that it isn't too runny but enough to spread. 
✿To assemble the cakes add some buttercream and spread evenly then add about 2-3 tbsp of lemon curd to the centre and spread. Place the other cake layer on top and then drizzle with the glaze.
Alternatively make more buttercream and spread this on the top. Keep covered and serve at room temperature. Enjoy!

Christina
xx




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