Zingy, bright and oh-so tasty! Lemon drizzle cake gets its name from a sweet lemony syrup that's poured over the cake while it's still warm to ensure it stays moist, tender and totally infused with zesty citrus flavours.
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/ Serving 4 people
/ Serving 4 people
icing sugar(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
caster sugar(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy, Sulphites)
basic sponge mix(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
white chocolate chips(ContainsMilk, SoyMay be presentGluten, Peanuts, Tree Nuts, Sesame)
shredded coconut(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
slivered almonds(ContainsTree Nuts)
lemon curd(ContainsEggs, Milk)
Preheat the oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. Measure 200g butter and set aside at room temperature to soften. Weigh 100g icing sugar. Zest the lemons and juice (you should get about 1/4 cup juice).
TIP: Weigh out your ingredients before you start as we've sent a bit extra icing sugar!
In a large bowl, place the caster sugar and softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. Using a spoon, fold in the basic sponge mix, lemon zest and milk until just combined. Transfer the cake batter to the lined loaf tin. Bake for 45 minutes to 1 hour or until golden and a skewer inserted in the centre comes out clean.
TIP: Softened butter is easier to beat and helps your cake have a light texture!
While the cake is baking, place the white chocolate chips in a medium bowl. In a small saucepan, heat the longlife cream (see ingredients) over a medium heat until just steaming, 1-2 minutes. Pour the cream over the chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.
TIP: You want the cream steaming but not boiling!
When the cake has 10 minutes bake time remaining, wash out the saucepan. Add the lemon juice and the measured icing sugar to the pan. Cook over a medium heat, stirring occasionally, until the sugar is dissolved and starting to simmer, 3-4 minutes.
When the cake is finished baking and still hot, poke a few holes into the cake, then slowly pour the lemon syrup over the whole cake. Set aside to cool completely in the tin. Meanwhile, heat a medium frying pan over a medium-high heat. Toast the slivered almonds and shredded coconut until golden, 3-4 minutes. Transfer to a bowl.
Transfer the cake to a serving plate and spread with the ganache. Top with the coconut almond crunch. Slice and serve with the lemon curd.