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Lemon Trickle Cake
Lemon Trickle Cake
added by HughFW

This is really a Victoria sponge flavoured with lemon zest and drenched, after baking, in a very lemony liquid icing that soaks through the cake and also forms a glaze. The intense lemony tang saves it from being too sweet. Perfect for Mother's Day.

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Servings
  • 10
Ingredients
  • Serves 10:
  •  
  • 175g unsalted butter, softened
  • 175g caster sugar
  • Finely grated zest of 3 lemons
  • Three medium eggs
  • 175g self-raising flour
  • A pinch of sea salt
  • A splash of milk (optional)
  • 200g icing sugar
  • 75ml lemon juice
, ,
Directions
Grease a large loaf tin, 1 litre capacity, and line the base and sides with baking parchment. Put the butter and sugar in a large bowl and beat together with a hand-held electric beater, or using a freestanding electric mixer, until very pale and fluffy – at least 5 minutes; up to 10 if you can manage it. This makes all the difference to the lightness of the finished cake. Add the grated lemon zest and then beat in the eggs, one at a time, adding a spoonful of flour with each (to help prevent the mixture curdling). Sift the remaining flour and salt into the mixture and fold in lightly using a large metal spoon. Add a little milk, if necessary, to achieve a good dropping consistency – i.e. the mixture should drop fairly easily off a spoon when you tap it on the side of the bowl. Spoon the mixture into the prepared tin, smooth the top gently and place in an oven preheated to 170°C/ Gas Mark 3. Bake for 45–50 minutes, until a skewer inserted in the centre comes out clean. Put the icing sugar in a bowl, add the lemon juice and stir together until smooth. Leaving the hot cake in its tin, use a fine skewer to make lots of holes all over the top of the cake, going quite deep, but not right through to the bottom. Spoon the lemon icing slowly over the cake so that it all soaks in. Leave in the tin until cool, then turn out and serve in slices. This is a recipe from my latest book, River Cottage Everyday. You can save £7.50 ordering your signed copy in the River Cottage online shop.
9 replies
Replied on

I loved this cake recipe. I made it will a small 15 cm cake tin instead of a loaf tin and I cooked it for 1 and 15minutes and it was perfect.
Made for a friends birthday and they loved it. Gone in seconds.

Replied on

I've made this 4 times now for various friends and family, it's gone down so well each time that I get demands to make it now. It also works well for cupcakes (made a basic cupcake mix, poked holes in them and drizzled over the icing, topped with lemon buttercream and lemon/orange segmenst they were a dream). I'm planning on making it again tonight as I get to meet the other halfs parents tomorrow and I'm thinking it might help!

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Hello, I made this cake and it vanished in less than 60 seconds! Very good recipe. Well done.

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I made this at the weekend for when my parents came over for dinner. It was delicious, we all enjoyed it! Looking forward to a slice tonight!

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This cake is delicious, the husband declared it was the best ever. 10 minutes beating with the food mixer.

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Hi, I made this for mothers day and my Mum loved it! She said it was stunning and it was one of the lightest cakes she'd ever tasted it (I beat it for 7 mins)! Thanks!

Replied on

looking forward to cooking this one with the kids, looks a clear winner ;)

Replied on

I have made this 3 times now and got another one in the oven as I type.

It is now a family favourite.

I have given the recipe to several friends who love it also..

The latest one is to be wrapped in cellophane and ribbons and sent with a lovely China Mug,teabags, sucre to my lovely Mum who lives in the UK for Mothers Day.

Thank you for a very easy recipe..
A very light, Moist and lemony cake.
I agree with robertwilliampy the best lemon cake I have ever made....

Replied on

I've made this for my work colleagues today as a celebration of the last working day in february and bringing on Spring!

It is sharp, lemony and oh so fragrant and fresh. Sweetness balanced perfectly with buttery like texture.

I had so many compliments including the best lemon cake ever tasted!

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