Squidgy lemon drizzle. Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd. Drizzle the underside of each cake with Limoncello. Meanwhile, whisk together the cream cheese and lemon curd until smooth.
Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely. Scrape them into the pan too, and mix well. You can have Squidgy lemon drizzle using 5 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Squidgy lemon drizzle
- You need 3/4 cup of self-raising flour.
- You need 1/2 cup of sugar.
- It’s 3 of eggs.
- Prepare 150 g (1/2 block) of butter – room temperature.
- You need 3 of lemons.
Stir in the flour, then apple. Squidgy Lemon Traycake This cake is made using the finest lemon oil to make it so moist it just melts in your mouth, then we drench it in lemon juice and then cover the top with a thick layer of real lemon curd and added a good handful of white chocolate curls. Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely.
Squidgy lemon drizzle step by step
- Pre-Heat main oven to 180degrees.
- Add butter and sugar to a bowl and mix well..
- Grate and finely dice the rinds from the lemons. Add these to the bowl and mix well..
- Once you have a smooth mixture add the eggs and gradually fold in the self raising flour..
- Add the mixture to a greaseproof or greaseproof papered dish, spread evenly, and place in the oven for 35-40 minutes..
- While the mixture cooks, juice the remaining lemons into a small pan. Bits of pulp are fine but remove any seeds..
- Place the pan of lemon juice on a hob at high heat. Add two tablespoons of sugar. Once the juice is boiling, bring it to a gentle simmer on a low heat..
- Remove the sponge from the oven and cover evenly with the juice mixture. Cover with foil and leave for 30 minutes allowing the moisture to soak into the sponge..
Scrape them into the pan too, and mix well. Stir in the flour, then apple. Award of the day goes to birthday child who requested a lemon drizzle cake at very short notice. BC asked for homemade, but when presented with the (MN recipe) cake still warm from the oven, objected on the grounds that a) it was warm from the oven and b) it was "squidgy". H ere I've solved the riddle of how to use lots of lemon juice without the cake sinking or turning heavy.