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Lemon Syrup Drizzle Cake

Laura Romeo - Weber Grill Master

Difficulty: easy
Fuel Type:
  • People

    Serves 12

  • Prep Time

    20 min.

  • Baking Time

    45 min.

Ingredients
Instructions

the Ingredients

Lemon Drizzle Cake 1
  • Completed step 5 Lemons (4 for zest and juice, 1 for decoration)

Batter

  • Completed step 300 grams unsalted butter, softened
  • Completed step 270 grams caster sugar
  • Completed step 6 eggs
  • Completed step 340 grams self raising flour
  • Completed step 5 tablespoons of the lemon juice from above
  • Completed step 3 teaspoons of the lemon zest from above
  • Completed step Pinch of salt

Icing

  • Completed step 200 grams icing sugar
  • Completed step 3 tablespoons of the lemon juice from above
  • Completed step 3 teaspoons of the lemon zest from above

Drizzle

  • Completed step 120 grams caster sugar
  • Completed step 3 tablespoons of the lemon juice from above

Instructions

This sweet, zesty cake is perfect for a morning or afternoon tea, or for a dessert with a cuppa after a meal. This recipe is written for a Weber Q Ware Large Frying pan – simply halve if you’re using a Weber Q Ware Small Frying pan.
  • Prepare the barbecue for cooking using indirect medium-low heat (170°C-190°C) and pre-heat as directed.
  • Prepare the barbecue for cooking using indirect medium-low heat (170°C-190°C) and pre-heat as directed.
  • Indirect Medium Low Heat V2
  • 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.
    Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium-low heat (170°C-190°C) Refer to settings in Step 2. Place the cake onto the trivet. 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.

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