Thermomix Lemon Drizzle Cake Recipe

I love Lemon Drizzle Cake. I have tried so many different recipes to find one that I love, and I think I finally have it.  This recipe makes a beautiful sugary crust on top, while the cake stays moist and yummy. It’s lemony flavour goes throughout the cake, and is, quite frankly, delicious.

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The benefit of doing it with the Thermomix is that it’s fast as can be – I made this and two other cakes and two breads in 90 minutes today!

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I use a lemon zester for the skin as that’s easier for me than ‘peeling’ the lemon with a potato peeler to add the skins to the bowl. That said, I do use a peeler for a few bits for the top of the cake. I think that’s quite pretty.

If you don’t have a Thermomix, the original recipe is here. Below you’ll find it adapted for Thermomix, though you can do the same in any food processor, really – just use your beating fittings for the butter, and the mixing one to combine it all.

Lemon Drizzle Cake

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This cake can keep for 3 - 4 days, (if you can show that much discipline!) and freezes quite well.

Author: Tana Ramsay (adapted by Luschka)

Recipe type: Cake, Thermomix

Serves: 12

Ingredients

• finely grated zest 1 lemon (or finely peeled skin)
• 225g sugar
• 225g unsalted butter
• 4 eggs
• 225g self-raising flour

For the drizzle

• juice of 1 lemon
• 85g icing sugar & extra to sprinkle

Instructions

1. Preheat oven to 180C/fan 160C/gas 4.
2. In the thermomix, add the sugar, and thin slices of peeled lemon skin and mix sp5/20 secs. (I have a fantastic zester so it's easier for me to just add the zest to the sugar than to try to peel the lemon first)
3. Add the butterfly then add the butter and mix 1 min/speed 4 until pale and creamy - you may need to scrape down the sides half way through.
4. Keep the blades running at speed 4, and add the eggs, then add the flour through the lid of the Thermomix bowl while it's running - about 1 minute to add it all.
5. Oil or line a baking tray and spoon the mixture in and level it out.
6. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
7. Mix together the juice of the lemon and 85g icing sugar. Pierce holes around the cake using a fork or knife edge) then pour the drizzle over the warm cake. Make sure to cover all the cake.
8. The juice will sink in and the sugar will form a lovely, crisp topping. Sieve over additional icing sugar if you wish for the white colouring. Top with more grated lemon.
9. Leave in the tin until completely cool, then remove and serve.

3.5.3226