Photo: David Holifield
Lemon drizzle cake
12 ingredients
30 min + 1 hr
Serves 12
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This lemon drizzle loaf cake is a French teatime favourite that Raymond Blanc has served at his restaurant for the past 25 years.
Estimated Nutrition (whole recipe, rough)
796
Calories
21g
Protein
24g
Fat
116g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 free-range eggs
- 300g/11oz caster sugar
- 140ml/5fl oz double cream
- 3 lemons
- 1½ tbsp dark rum
- 1 pinch salt
- 80g/3oz unsalted butter
- 240g/8½oz plain flour
- ½ tsp baking powder
- 3 tbsp apricot jam
- 1 lemon
- 150g/5oz icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes