Lemon Drizzle Cake

Can Mr. Murphy Drizzle?

I once thought this man was like every other real estate agent in town. But I was wrong, especially after I learnt about his winning “Hazelnut Yoghurt Cheesecake with Hob Nob base” at  the local competition at the age of 15. The fact that he has thought of this name has triggered my curiosity. 

28 years after his baking (nobel) prize, he championed again! He sure can bake and he was generous enough to share this new glory title with us.

Lemon Drizzle Cake is a classic favorite. And while most of us aren’t too keen on baking thinking it might be too hard, the truth is this is one of the easiest recipe to bake and definitely one of the best laughs I had in a while. David is also my very first bake off client which means he can savour being the best baker of i.lovebutter.

Viola! You got yourself a very delicious lemon drizzle cake. Mr. Murphy has proven that it is not as scary as it should be. We could use a good slice of cake. Yummo!

Until we meet Matt Bisario, our local florist legend next Friday (August 20) Mr. Murphy may enjoy his baking pride for now...

Lemon Drizzle Cake (Serves 10)

This Lemon Drizzle cake is sure to be a wow-crowd pleaser.  We are so excited to get this recipe out to your kitchen with the help of our local real estate agent, David Murphy. I thought it be nice to get the community baking. One at a time, together we bake

What you'll need:

  • 250g Unsalted Butter softened to room temperature
  • 250g Caster Sugar
  • 4 Extra Large Eggs
  • ½ Cup Milk
  • 250g Self Raising Flour

What you'll need: Lemon Syrup

  • 200g Lemon Juice
  • 140g Icing Sugar

What you need: Lemon Drizzle

  • 125g Icing Sugar
  • 2 Tbsp Lemon Juice 

What to do:

1. Preheat Oven 180°C

2. Line 10cm baking tin with non stick baking paper and put aside.

3. In a cake mixer, cream the egg and sugar until creamy and fluffy (5-7 min) on medium to high speed. You may need to scrape the wall of the cake mixer to make sure it is all mixed in well.

4. Add in 1 egg at a time and continue to mix well on low speed until incorporated.

5. Now pour in the milk and fold until just combined.

6. Sift in the flour and fold until just combined.

7. Pour into the fully lined baking tin

8. Bake for 45 min to 55 min depending on your oven.

P.S. To test, simply insert a skewer into the middle of the cake and if the skewer comes out clean, your cake is ready.

9. Once cake is baked, make your lemon syrup by bringing the lemon juice and icing sugar to a boil, reduce the heat and continue to cook for 2 min.

10. Use a skewer to make little holes in your freshly baked cake and pour on the syrup.

11. Once the cake is cool you can drizzle on the lemon drizzle. 

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