Source: Lemon drizzle cake and date cookies: Yotam Ottolenghi’s Mother’s Day bakes – recipes
Lemon Drizzle Cake
Servings 8 people
Ingredients
Cake
- 200 g caster sugar
- 140 g butter softened, cut into cubes
- 1 lemon zested and juiced
- 3 eggs
- 200 g self-raising flour
- 0.25 tsp baking powder
- 0.25 tsp salt
Lemon drizzle
- 120 g caster sugar
- 3 lemons 6-8 strips of zest pared off with a peeler, plus 1 tsp finely grated zest, and juiced, to get 120ml
Icing
- 200 g mascarpone
- 100 ml double cream
- 30 g icing sugar
Instructions
- Heat the oven to 200C (180C fan)/390F/gas 6, and line the base and sides of a 21cm round cake tin with greaseproof paper.
- First, make the batter. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric whisk), cream the caster sugar, butter and lemon zest on a medium-high speed for a minute or two, until pale and fluffy. Beat in the eggs one by one, fully incorporating each one until adding the next, then use a spatula to fold in the flour and baking powder, scraping down the sides of the bowl as you do so. Add the lemon juice and mix to combine
- Scrape the batter into the lined tin, smooth out the top and bake in the middle of the oven for 35 minutes, until the top is evenly golden brown and a skewer inserted into the middle of the cake comes out clean. Transfer the cake in its tin to a rack.
- Meanwhile, make the drizzle. Put the sugar, lemon strips and 50ml cold water in a small saucepan and bring to a boil. Take off the heat and stir in the lemon juice.
- Use a skewer to poke the warm cake all over and all the way from the top to the bottom, making as many holes as you can. Spoon over the warm drizzle, but saving two tablespoons of it and all the lemon strips for later. Leave the cake to cool completely in its tin for at least an hour.
- To make the icing, whisk the mascarpone, double cream and icing sugar in a large bowl for 30 seconds to a minute, until they form stiff peaks, then refrigerate until needed.
- To assemble, lift the cake from its tin and peel off and discard the paper lining. Put the cake on a serving plate, spoon all the icing on top in the very centre, then use a palette knife to spread it out to cover the cake – keep the icing uneven and textured. Sprinkle over the remaining teaspoon of finely grated lemon zest. Drizzle over the reserved syrup and lemon peel, so it pools in the little pockets on the icing, then slice and serve.
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