Making lemon drizzle cake in Japan (very easy recipe)
Finally I got back in the kitchen and had another chance to bake a cake :D
A big thank you to The Queens Finishing School for letting me use their facilities. And for anyone who wants to know more, their website link is below! (I will put the Facebook link in the comments)
Website: qfskobe.jp
Lemon Drizzle Cake (Moist Sponge ✅ Herb Syrup ✅ Tangy Icing ✅)
Today we’re making an afternoon tea classic: Lemon Drizzle Cake.
But this Lemon Drizzle Cake recipe is not one of those dry bricks you find in the coffee shop. Oh no! We’re taking herb soaked, fluffy sponge, and sharp zesty icing. After this Lemon Drizzle Cake, shop bought will never be the same!
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Lemon Drizzle Cake Recipe
175g butter
175g caster sugar
2 lemons
3 eggs
100g self-raising flour
75g ground almonds
20g milk
100g caster sugar
10g thyme or rosemary
1 lemon
100g icing sugar
Preheat the oven to 180ºC. Grease and line a 2lb loaf tin with greaseproof paper.
Beat together the butter, a pinch of salt, caster sugar and the finely grated zest of 2 lemons until light and fluffy. Add the eggs, one at a time, beating until well combined before adding the next.
Add the flour and ground almonds and fold in, adding just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon). Then spoon into the prepared tin and even out the top.
Bake for about 45-50 minutes, until a skewer comes out clean.
Make the drizzle by mixing together the juice of 2 lemons with the sugar and heat to dissolve.
Poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
Allow to cool in the tin before turning out.
To finish the cake: mix the juice of 1 lemon with the icing sugar and drizzle over the top of the cake and leave to set.
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CHAPTERS
0:00 Intro
0:12 How To Make Lemon Drizzle Cake Sponge
1:42 Sugar Syrup Soak
2:36 Lemon Icing
2:52 Ice The Lemon Drizzle Cake
3.03 Slice & Serve The Lemon Drizzle Cake
#lemon #cake #cakes
Steamed Semolina Cake with Lemon Syrup | Sanjeev Kapoor Khazana
Delicious steamed cake made with semolina topped with lemon syrup.
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Organic Ravani Cake ( Semolina Cake Drizzled With Lemon Syrup)
The Ravani is a soft and moist cake with lemon juice, topped with whipped cream. We add poppy seeds inside for a bit of crunchy texture!
What you will need:
3 eggs
1 cup white sugar
1 cup whole milk
1 cup sunflower oil
1 cup poppy seeds
1 cup semolina flour
1.5 cup of white flour
1 shot of lemon oil
1 TP of baking powder
FOR THE SYRUP
1 cup of sugar
1 cup of water
1 squeezed lemon juice
1 Whipped cream for decorations
Instructions:
Heat Oven to 170 Degrees.
Before starting on the dessert prepare your Syrup.
Take your sugar and water and heat in a pan until all the sugar has dissolved. Remove from the heat and add in your Lemon Juice. Put aside and let it cool.
While the syrup is cooling, cream your eggs and sugar together till nice and fluffy.
Then begin to add in the other ingredients until you have a smooth mixture.
Oil your baking tin or glass baking tray with oil.
Pour in your mixture once tray is ready. Do not fill to the top, the mixture will rise and you do not want the cake to be too thick as you will also be adding your topping.
Put your cake into your preheated oven and cook until it has risen.
Remove from the oven and allow to cool.
Once your cake has cooled slowly start to pour the syrup over the cake, do it a little at a time to allow the syrup to be absorb by the cake.
Once you have added the syrup covered the entire surface of the cake with fresh whipped cream
Best served cold and makes the perfect pairing for a black tea.
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Lemon Drizzle Cake (ONE BOWL!)
Today we're making a traditional Lemon Drizzle Cake, a zesty lemon tray bake with a crunchy lemon topping.
Full recipe for the Lemon Drizzle Cake at The Cake Mistress website here:
I miss having slices of Lemon Drizzle Cake. I was introduced to it while living in London not long ago. Being a complete cake-hole, I was so excited to try all the new UK treats I spotted. I had real Jaffa Cakes, Eccles Cake, Angel Cake and Bakewell Tarts. And of course, quintessentially English scones with jam and cream.
The British love their sweet treats, that’s for sure, and the lemon drizzle cake is never far away. It’s a light lemon flavoured butter cake with a crunchy and zesty lemon syrup topping. You could buy mini portions of it at Marks and Sparks and it was part of a meal deal at Sainsbury’s. Faced with a choice between a slice of cake or apple slices in my meal deal, you know what I chose every time.
Who better to turn to for Lemon Drizzle Cake inspiration than British baking queen herself, Mary Berry. The recipe below is so quick and simple to make. It’s a One Bowl Wonder, so all the ingredients can be mixed together at the same time. Put your lemon tree to work, or borrow some neighbour’s lemons and whip this up soon.
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Revani | Christmas Coconut Sponge Cake With Lemon Syrup
Revani | Christmas Coconut Sponge Cake With Lemon Syrup [ASMR][Eating Sound][Cooking Sound]
Looking for a delicious, unique dessert? Look no further than this Coconut Sponge Cake! Made with a fluffy, light batter, this cake is perfect for any occasion. Plus, it's topped with a delicious lemon syrup, making it the perfect dessert choice for any meal.
The cake is famous in Greek and Turkish. A perfect cake for any occasion especially Christmas!
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● Ingredients (For a 25x30x3cm Cake)
For The Cake:
4 Medium-Sized Eggs
100g Sugar
200g Vegetable Oil
150g Yogurt
100g All-Purpose Flour
100g Semolina (or Farina/Bread Flour/All-Purpose Flour)
50g Coconut Flakes
1 Tsp Cream Of Tartar (Or Lemon/Lime Juice)
1 Tsp Baking Powder
1 Tsp Vanilla Extract
For The Syrup:
250g Sugar
300ml Water
30g Lemon/Lime Juice
For Topping & Garnish (Optional):
Crushed Peanut/Pistachios/Cashew Nut
Coconut Flake
A Slice Of Lemon/Lime
Enjoy!
#shins #asmr #cake #revani #easyrecipe #spongecake #lemonsyrup