Lemon Drizzle Cake
Lemon Drizzle Cake
Cake on the Egg, why yes, of course. Don’t just think of the Egg as a barbecue, it’s so much more versatile than that.
I’m not a big dessert fan, I’m even less of a fan of a sponge cake. Now having said that I love this as the lemon drizzle makes it super moist and the acidic zingy lemon with the sweet sugar makes this tast delicious.
You really have to try baking on the Egg, it’s so easy and the results are superb.
For the cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- Finely grated zest of 2 lemons
- Juice of 1 lemon
For the drizzle
- Juice of 2 lemons
- 85g caster sugar
- Beat together softened butter and caster sugar until pale and creamy.
- Add eggs one at a time, slowly mixing through.
- Add the flour and lemon zest and mix until well combined.
- Line a loaf tin (8cm x 21cm) with greaseproof paper.
- Spoon in the mixture and level with a spoon.
- Setup your Egg for an indirect cook with the plate setter feet up, with the stainless steel grate on top and then the baking stone on top of that.
- Set your Egg to 200°C and leave for 20 mins to warm through the baking stone.
- Place the cake tin on the baking stone and cook for about 45 mins until the middle of the cake is 95°C tested with a Thermapen.
- While the cake is cooling in its tin, mix the sugar and lemon juice to make the drizzle.
- Prick the warm cake all over with a cocktail stick and gently pour over the drizzle. The juices will sink into the cake.
- Leave in the tin until completely cool and then serve (with lots of ice cream).
When cooking any cake on the Egg, I tend to cook it 20°C warmer than I bake in the oven.
Now here’s the revelation, don’t prod your cake with a skewer and see if it comes out clean, use your Thermapen and take it off when it reaches 95°C, it’ll be perfectly cooked.