This is one the cakes made for Oskari’s naming party. I’ve since made it a few more times and done some changes to the original recipe. As with most things in life, you can make them better by adding a drop of alcohol. With the lemon drizzle cake, the natural companion is gin.
To prepare the lemon gin liqueur, squeeze juice from one lemon in to a medium size jam jar, mix in 50 g sugar and place to halves of lemon on top. Then fill up to the brim with gin. Close the lid, shake for 30 seconds and leave for at least a week. This will make for an incredibly bitter sweet ‘juice’ to use for moistening the cake.
Now, on with rest of the recipe.
Kristian’s Lemon Drizzle with Lemon Gin Liqueur
Ingredients
- 225 g soft butter
- 255 g sugar
- 4 eggs
- 255 g self raising (or plain flour and 2 tsp baking powder)
- grated zest of a lemon
Topping and moisten
- grated zest of a lemon
- 15-20 cl lemon gin liqueur
- 50 g sugar
- 15 cl icing sugar
Method
- Pre heat your oven to 180°C
- Mix the sugar and butter until fluffy and creamy.
- Continue mixing while adding eggs one at a time.
- Add lemon zest and then flour.
- Pour and spread dough into a cake tin and bake for 40-55 minutes depending on how deep the tin is. Use skewer to find out if it’s ready.
- Take the cake out of the tin and on to a cake base
- After about ten minutes out of the oven, use a dessert spoon to slowly infuse the cake with the lemon gin mixed with 50 g of sugar.
- Make a runny icing and mix in the remaining lemon zest
- Generously, spread the icing over the cake while letting it drip over the edges
Preparation time: 15 minute(s)
Cooking time: up to 50 minutes
Number of servings (yield): 12-16