Lemon Syrup Drizzle Cake
Laura Romeo
Ingredients
- 5 Lemons (4 for zest and juice, 1 for decoration)
BATTER
- 300 grams unsalted butter, softened
- 270 grams caster sugar
- 6 eggs
- 340 grams self raising flour
- 5 tablespoons of the lemon juice from above
- 3 teaspoons of the lemon zest from above
- Pinch of salt
Icing
- 200 grams icing sugar
- 3 tablespoons of the lemon juice from above
- 3 teaspoons of the lemon zest from above
Drizzle
- 120 grams caster sugar
- 3 tablespoons of the lemon juice from above
Directions
Prepare the barbecue for cooking using indirect medium-low heat (170°C-190°C) and pre-heat as directed.
In a large bowl, whisk together the butter and sugar.
Add the eggs one at a time and whisking the eggs in after each addition.
Add the flour, lemon juice, lemon zest and salt. Fold all together.
Pour the batter into a Weber Q Ware frying pan, or a lined cake tin.
Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium-low heat (170°C-190°C). Place the cake onto the indirect zone of your barbecue. Close the lid and bake over indirect medium-low heat for 45 minutes, or until a skewer inserted comes out clean.
While the cake is cooking, prepare the syrup and icing drizzle. In two separate bowls, combine the required ingredients.
Leave the cake to cool slightly for 5 minutes before turning out onto a cake cooling rack.
Once turned out onto a cooling rack, while the cake is warm, poke holes over the cake, with a tooth pick or skewer, pour the syrup over and leave to absorb.
Once the cake has completely cooled, finish with the icing drizzle and decorate with the lemon slices.