Luscious Lemon Drizzle Cake - Baked in 30 Minutes
This lemon drizzle cake is truly luscious, moist, and absolutely delicious. It's one of my standby recipes, and I make it up at least three time a year when guests come over. It's also a dessert to consider for parties. Your guest will love it and ask for the recipe. Get the recipe:
As with all our recipes, you can vary many of the ingredients and amounts according to your liking. For example, if you want the cake to have more of a lemon kick, you can add more zest. If you want extra moisture, add a bit of milk.
The drizzle is a bit tricky and needs to be adjusted according to your taste. I find a cup of sugar combined with the juices from two lemons perfect. All tastes vary, so feel free to change the mixture according to what you like. For example, if you want it more on the sour side, add more lemon or less sugar. If you want it sweeter, add less lemon and more sugar.
Be sure to poke many holes in the cake as you want the drizzle to penetrate deeply into the cake.
Give it a try and leave us a comment telling us what you think. Most of all, enjoy your lemon drizzle cake.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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LUSCIOUS LEMON TART
Only the flakiest crumbliest pastry….. tastes like nothing ever tasted before Pucker up baby #mytunes #flakeadd #goldenoldie for this delicious…
**LUSCIOUS LEMON TART**
Light , zingy bite of sunshine with crispy flaky buttery pastry
#wewillbake#bakealongwithTrish #recipeoftheday #lockdownbakes #getkidbakinginthekitchen
RECIPE NO: 93 & counting…
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LUSCIOUS LEMON TART
SHORTCRUST PASTRY INGREDIENTS
180g Plain Flour
100g Cold Butter (Salted)
1 egg yolk
50g Icing sugar
2 Tablespoons cold water
FILLING
100g Caster Sugar
2 Tablespoons Cornflour
Juice of 2 large lemons
( approx100ml)
200ml Orange juice
(I used juice of one large orange then made up the rest with carton orange juice)
85g Butter (Diced)
3 egg Yolks + one full egg (whisked together )
PASTRY METHOD
Pre heat your oven to 180C and grease your 9” loose bottomed flan tin.
Put the flour and cold butter into a bowl and blend between you fingers, method I use is “ Show me the money” blend the butter and flour between your fingertips and as you do you flatten the butter into small pieces as it blends and disappears into the flour like breadcrumbs.
Add your icing sugar .
Make a well in the centre of your flour butter mix and add your egg yolk.
Sprinkle the cold water around the bowl and use a butter knife to blend in a criss cross pattern across the bowl to represent your mixing blade. I don’t use my hand until I can see the pastry come together in clumps, the colour changes too as the butter is mixed and egg yolk to a pale yellow.
Now’s the time to go in with your hand like a claw and mix the dough, keep your hand stiff as you move around the bowl and the pastry will come together in a clump. You can start a gentle knead with your hand still in the bowl to bring the dough together.
Pastry done … Ka-Boom!
Sprinkle some flour on your worktop and roll out you dough.
Now any normal person would let this pastry chill for 30minutes but then again I’m not normal. Roll out your dough immediately to fit your round 9” flan tin , using the rolling pin, roll up and down and move the pastry around, so up down and turn it around, so just think from 12 O’ clock to 6 O’ clock and twist the pastry each time so it doesn’t stick on your worktop.
Use the rolling pin as a guide to roll the pastry back on to the rolling pin so you can lift in place and cover the tin. I use a 9” loose bottomed flan tin. Prick the pastry base with a fork on the base and along the sides.
Now you can chill the pastry for 30minutes to an hour to settle so the pastry doesn’t shrink when baked.
Pre-heat your oven 180C while you’re waiting….
Bake the pastry case “blind” which means … place some tinfoil directly onto the flan tin to create a blanket of foil and weigh down with either ceramic beans or dry beans or even rice.
Bake for 15minutes, then take out of the oven remove the foil (be careful as the foil is hot and the beans are mobile!!!) and bake for another 5-8minutes until the pastry is pale golden and cooked. When the pastry case is completely cold, fill with your lemon filling.
LEMON MERINGUE PIE FILLING
Place your cornflour and caster sugar in a saucepan and give it a good blend to get out any lumps and bumps.
Slowly add in your lemon juice to blend along with your orange juice and set on a low heat to thicken. This will only take a few minutes on a medium heat.
Once the mixture comes to a slow boil and bubble this will activate the cornflour and your mixture will thicken.
Immediately take it off the heat and slowly plop your butter into the pot bit by bit melting into this delicious lemon soup!
Whisk your egg yolks and gradually add some of the hot lemon filling into your egg mix first to prevent a scrambled egg pie!( If you were to put the egg directly into the hot “lemon soup” the egg would immediately start to set and you will have little nibs of cooked egg floating in your meringue filling like scrambled egg… not on my watch!)
Now that you have mixed a little hot “lemon filling” into the egg mixture you can now slowly add all the egg mixture back to the rest of the lemon filling and bring it back to the heat to thicken up.
The lemon filling is too runny so the egg now needs to cook off and thicken up.
The meringue filling is done once it plip plops (that’s a real word!) off your spoon .
Turn off the heat and transfer the delicious lemon filling into your prepared pastry case and leave cool to set.
Once completely cool, store in the fridge for at least three hours before attempting to cut.
This tart must be kept chilled to ensure the filling remains firm enough to cut.
How We Make Lemon Lush Pie - Tart & Sweet - Mama's Southern Recipes - How to Cook Tutorial
Lemon Lush Pie - Mama's Southern Recipes - Simple Ingredient Recipes - Step by Step - How to Cook Tutorial
Free Lemon Lush Pie Recipe Download from our website here:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Lemon Lush dessert recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Purchase Collard Valley Cooks Cookbooks:
Lemon Lush Pie (the pie recipe is not in our cookbooks, but the lemon lush dessert is in vol. 4)
GRAHAM CRACKER PIE CRUST, Standard 9” size.
1/2 CUP CHOPPED PECANS, (TOASTED)
Toast pecans whole in a 350-degree oven for 7 min. Chop pecans and set aside.
1ST LAYER:
4 OZ. CREAM CHEESE (ROOM TEMP)
1/2 CUP POWDERED SUGAR
1 CUP WHIPPED TOPPING
LEMON ZEST
Mix cream cheese & sugar together until creamy, then add 1 cup of whipped topping- mix well. Mix in the chopped pecans and place in pie shell. Spread evenly. Zest your lemon over this cream cheese layer. (Reserve zest for topping)
2nd LAYER PUDDING:
3.5 OZ BOX LEMON INSTANT PUDDING MIX
1 CUP MILK
JUICE OF 1/2 LEMON, MEDIUM SIZE
Mix pudding with milk. Add lemon juice and mix. pour pudding over the cream cheese layer, then top with rest of whipped topping. Garnish top with lemon zest.
Note: In the video tutorial I put pecans on crust then spread on cream cheese. The crust wanted to break up underneath the nuts so in this recipe I have you add the pecans in with the cream cheese layer.
OPTIONS: You can use different flavors of pudding and change up this pie if you would like! Just omit the lemon juice and zest.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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LUSCIOUS LEMON BLENDER PIE RECIPE!!
Magic lemon pie! This pie was unbelievable!!! You know that saying, “easy as pie?” Well I’m pretty sure it’s because of this pie!!! Throw it all in a blender, and bake abs it’s the most delicious custard lemon pie with a crust!!! ???????? I’m not sure about the science here, but this is one magical pie!! I’m obsessed with this one!!
Luscious Lemon Pie Recipe: From Scratch in Under an Hour w/ Zahra Elise
Luscious Lemon Pie Recipe: From Scratch in Under an Hour my first Episode of 2023. Happy New Year's Everyone. To Kick off this year I wanted to share my family's recipe for the best Homemade Lemon Pie you will ever have. Share your videos and pictures of your Lemon Cake with the Hashtag #ZahraEliseBakes so I can check them out on Instagram and TikTok.
Video edited by : @CuratedbyANAIS
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Luscious Lemon Shortbread Bars
Gluten free, dairy free, egg free, sweetened with honey. These lusciously sweet and smooth lemon bars are delicious.
We had to bake it in a pie plate since our square pan went missing. Tastes the same, baked up perfectly. Recipe in the link above.