Lemon Streusel Drizzle Cake

 

I make no secret of the fact that lemon is one of my absolute favourite flavors. It has ever been so. In fact if I had to choose between a piece of chocolate cake and a slice of Lemon Meringue Pie . . . I would have a very difficult time choosing.  In the end I fear the Lemon Pie would probably win out big time!  I just love lemon anything.

 

I have a Lemon Drizzle Cake recipe that I think is the perfect lemon drizzle cake.   It's perfect for a couple of reasons.  One, it's incredibly moist and two . . . it's the easiest lemon drizzle cake you could ever make.  You just bang all of the cake ingredients into the food processor and then blitz them together for 2 minutes.  Easy peasy, lemon squeasy.  (Yes, that was intentional, lol)

 

Today though, I decided to add a little twist to it.  I was sitting and thinking about how I could make an incredible cake even more incredible and then the lights went on and I thought . . . streusel . . . buttery, crunchy streusel, but not just any streusel . . . a lemon streusel!

 

Bingo!  I decided to incorporate lemon flavours into my favourite streusel recipe . . . by the use of some lemon extract and candied lemon . . . but I wanted another flavour as well . . . GINGER.  Yes, I also added some candied gingerroot, because lemons and ginger are just the perfect marriage you know.

 

I made the streusel first and then sprinkled it over the top of the loaf just before it went into the oven.  About 40 minutes later we were rewarded with a beautifully moist lemon loaf . . . covered in a buttery, crunchy streusel, flavoured with lemon and ginger.

 

But wait . . . there's more.  I then made a lemon drizzle icing and drizzled that all over the top of the streusel once the cake had cooled.

 

Oh boy . . . some good, but don't take my word for it.  Bake it for yourself and see if I'm not telling the truth.  I am.  It's gorgeous.  Totally gorgeous.



 *Lemon Streusel Drizzle Cake*
Makes one medium loaf cake
Printable Recipe

An easy and delicious lemon loaf, with a lemon streusel topping and glaze!

5 ounces self raising flour (1 1/4 cup)
4 ounces softened butter (1/2 cup)
4 ounces caster sugar (generous 1/2 cup)
2 heaped dessertspoons of good quality lemon curd
2 large free range eggs
the finely grated zest of one unwaxed lemon
the juice of 1/2 lemon

for the streusel
3 TBS granulated sugar
6 TBS plain flour
2 TBS cold butter
few drops lemon extract or lemon oil
1 TBS chopped candied lemon zest
1 TBS chopped candied gingerroot

for the glaze:
130g sifted icing sugar (1 cup)
the juice of 1/2 lemon

Preheat the oven to 180*C/325*F/ gas mark 3.  Butter a medium sized loaf tin.  Line it with baking parchment.  Butter the paper.  (I like to leave an overhang so that I can just lift the finished cake out.)

Put all of your streusel ingredients into a food processor.  Blitz until it clumps.  Remove and set aside.  Wipe out the processor.  Add all of the cake ingredients and blize for 2 minutes.  Scrape this mixture into the prepared baking tin. Smooth over the top.  Sprinkle with the streusel.

Bake for 30 to 45 minutes until the cake is well risen and golden.  A toothpick inserted in the centre should come out clean.  Allow to cool completely in the tin.  Once it is cool, lift out onto a wire rack.  Whisk the glaze ingredients together only adding enough lemon juice to give you a drizzable consistency.  Drizzle this over the top of the cake.  Allow to set completely before serving.