INTRODUCTION
Lemon Drizzle Cake with Bay Leaf Syrup is a delightful treat that balances zesty flavors with a unique touch of herby sweetness. The cake is moist and fluffy, infused with the fresh taste of lemons, while the aromatic bay leaf syrup adds a fantastic twist. It’s the perfect recipe for any occasion, whether you’re hosting a tea party, celebrating a birthday, or just looking for a sweet treat to brighten up your day.
WHY YOU WILL LOVE THIS RECIPE
This Lemon Drizzle Cake is not just a regular cake. It brings together a wonderful mix of flavors that is both refreshing and comforting. The bright lemon flavor shines through, making each bite burst with citrus goodness. The addition of bay leaf syrup takes it to another level and offers a taste that many have yet to discover in traditional desserts. This cake is also simple to make and perfect for bakers of all levels. It can be enjoyed as a snack or dessert, making it a versatile choice. Plus, the sweet aroma that fills your kitchen while baking is truly irresistible!
HOW TO MAKE Lemon Drizzle Cake with Bay Leaf Syrup
EQUIPMENT NEEDED
To make this delicious Lemon Drizzle Cake, you will need the following equipment:
- A loaf tin
- Mixing bowls
- A whisk or electric mixer
- A sifter
- A measuring jug
- A saucepan for the syrup
- A skewer or toothpick to test the cake
Ingredients You’ll Need:
- 130ml vegetable oil, plus extra for greasing
- 280g caster sugar
- 3 eggs
- 210g plain flour
- 1/2 tsp fine sea salt
- 2 tsp baking powder
- 2 1/2 Sorrento lemons, zest and juice
- 3 bay leaves
STEP-BY-STEP INSTRUCTIONS:
- Preheat the oven to 180°C (350°F) and grease a loaf tin.
- In a bowl, mix the vegetable oil and caster sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the plain flour, sea salt, and baking powder, and fold gently.
- Stir in the lemon zest and juice.
- Pour the batter into the prepared tin and bake for about 1 hour or until a skewer comes out clean.
- While the cake is baking, prepare the bay leaf syrup by simmering the bay leaves in water and sugar until reduced.
- Allow the cake to cool, then drizzle with the bay leaf syrup before serving.
HOW TO SERVE Lemon Drizzle Cake with Bay Leaf Syrup
Serving Lemon Drizzle Cake is easy and enjoyable. Cut the cake into thick slices and drizzle the bay leaf syrup over each piece. You can serve it on a plate or place it on a beautiful cake stand for a more elegant presentation. It’s lovely on its own, but you can also pair it with a scoop of vanilla ice cream or some fresh whipped cream. A cup of tea or coffee makes a perfect drink to enjoy with your cake.
STORAGE & FREEZING: Lemon Drizzle Cake with Bay Leaf Syrup
To store your Lemon Drizzle Cake, let it cool completely and then wrap it tightly in cling film or foil. It can be kept at room temperature for up to three days. For longer storage, you can freeze the cake. Wrap it well and place it in a freezer-safe bag. It will stay fresh for up to three months. When ready to eat, thaw the cake in the fridge overnight. Avoid freezing the bay leaf syrup, as it’s best served fresh.
SERVING SUGGESTIONS
This cake is versatile and can be served in many ways. Enjoy it plain, with a cup of tea, or as a dessert after dinner. You can also serve it with fresh fruit, such as berries or slices of lemon, to enhance the flavors. For a more decadent treat, add a dollop of mascarpone or a drizzle of cream cheese frosting.
VARIATIONS
There are many ways to customize your Lemon Drizzle Cake. Here are a few ideas:
- Add Poppy Seeds: Incorporating poppy seeds into the batter will add a nice texture and an extra layer of flavor.
- Use Different Citrus Fruits: Try using oranges or limes instead of lemons for a different citrus taste.
- Add Nuts: Chopped nuts like almonds or walnuts can add a lovely crunch.
- Make it Gluten-Free: Substitute plain flour with a gluten-free blend to make it suitable for those with gluten sensitivities.
FAQs
-
Can I use bottled lemon juice instead of fresh lemon juice?
Yes, but fresh lemons provide the best flavor. If using bottled juice, make sure it is pure lemon juice without additives. -
What can I use instead of bay leaves for the syrup?
You can use fresh herbs like rosemary or thyme for a different flavor, but keep in mind they will change the overall taste of the syrup. -
Can I use less sugar in the recipe?
You can reduce the sugar, but that may affect the sweetness and texture. The cake may not rise as well, so be cautious. -
How do I know when the cake is done?
Insert a skewer into the center of the cake; if it comes out clean, the cake is done. If it has batter on it, give it a few more minutes.
MAKE-AHEAD TIPS FOR Lemon Drizzle Cake with Bay Leaf Syrup
If you want to save time, you can make the batter ahead of time. Prepare the batter, pour it into the loaf tin, cover it, and then refrigerate for up to 24 hours before baking. Just remember that you may need to add a few extra minutes to the baking time if the batter is cold. You can also make the bay leaf syrup ahead and store it in an airtight container in the fridge for about a week. Just warm it up slightly before drizzling it over the cake.
Enjoy your baking, and treat yourself to this exquisite Lemon Drizzle Cake with Bay Leaf Syrup! It’s sure to become a favorite in your home.
Lemon Drizzle Cake with Bay Leaf Syrup
Ingredients
Method
- Preheat the oven to 180°C (350°F) and grease a loaf tin.
- In a bowl, mix the vegetable oil and caster sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the plain flour, sea salt, and baking powder, and fold gently.
- Stir in the lemon zest and juice.
- Pour the batter into the prepared tin and bake for about 1 hour or until a skewer comes out clean.
- While the cake is baking, prepare the bay leaf syrup by simmering the bay leaves in water and sugar until reduced.
- Allow the cake to cool, then drizzle with the bay leaf syrup before serving.