Belfast Lemon Drizzle Cake

The Belfast Lemon Drizzle Cake is a delightful twist on the classic lemon dessert that has been savored by many across generations. Originating from the beautiful city of Belfast, this cake incorporates the zest and juice of fresh lemons into a moist sponge that is drizzled with a tangy lemon syrup. The cake's history can be traced back to the traditional teatime treats of the British Isles, where lemons are often used to create refreshing flavors. Over time, the recipe evolved to incorporate local ingredients and techniques, giving it a unique regional identity.

Ingredients

Preparation

Before starting, ensure all ingredients are at room temperature. Begin by preheating your oven to 180°C (160°C fan) or Gas Mark 4. Prepare a loaf tin by lining it with parchment paper or lightly greasing it with some butter. This will ensure the cake doesn't stick to the tin and can be removed easily after baking.

Mixing the Batter

Start by beating the butter and caster sugar together in a large mixing bowl until the mixture is light and fluffy. This process is crucial as it incorporates air into the mixture, helping the cake to rise. Gradually add in the eggs one by one, mixing thoroughly after each addition. As you crack each egg, ensure there is no shell escaping into the mixture.

Once the eggs are fully incorporated, sift in the self-raising flour and add a pinch of salt. Fold the flour gently into the mixture, being careful not to knock out the air you've so carefully added. Finally, stir in the milk gently to achieve a smooth, pouring consistency. Zest one lemon and squeeze the juice of half a lemon into the batter, giving it a vibrant citrus kick.

Baking the Cake

Pour the cake batter into the prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes. You can check if the cake is ready by inserting a skewer or a fork into the center. If it comes out clean, your cake is done. If not, give it a few more minutes, but keep an eye on it to prevent burning.

Making the Lemon Drizzle

While your cake is baking, prepare the lemon drizzle syrup. Mix the juice of 1 and a half lemons and the icing sugar together in a small pan over low heat until the sugar has dissolved completely. Do not boil the syrup as it may become too thick to seep into the cake.

Drizzling and Cooling

Once the cake is baked, remove it from the oven but leave it in the tin. Using a skewer, poke holes all over the cake, then slowly pour over the lemon syrup. The holes will allow the syrup to seep into the cake, infusing it with that unmistakable lemon flavor. Leave the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Enjoying Your Cake

The Belfast Lemon Drizzle Cake is best enjoyed with a hot cup of tea or coffee. Its moist texture and zesty flavor make it a perfect treat for any occasion, whether it's a family gathering, an afternoon snack, or simply a moment to yourself. Share it with friends or family, and revel in the joy of a simple yet delicious homemade cake.

For those who prefer a little extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream. This cake is also an excellent base for experimenting with additional flavors such as poppy seeds or raspberries, which complement the lemon beautifully.

To store any leftover cake—if there's any left!—simply wrap it tightly in cling film or store it in an airtight container. It will keep for several days at room temperature. For a longer shelf-life, place the cake in the refrigerator or even freeze it, where it can last for up to a month.

Navigating the baking process is made easier with a cooking timer to ensure each step is perfectly timed, leading to a flawless cake every time. Through this recipe, experience how the traditional meets the modern, and enjoy the sumptuous delight that is the Belfast Lemon Drizzle Cake.

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