There is no shortage of lemon drizzle cake recipes around, but how many feature the bright flavor of jalapeño pepper? This is not your everyday drizzle cake – this is one that tickles those taste buds in totally different ways than the norm.
That said, this jalapeño lemon drizzle cake is delicate enough to serve up for afternoon tea or as a breakfast treat. The overall heat infuses throughout the cake due to the fact that the jalapeño is blended and then added to the batter. It’s a smooth heat with a citrusy kick. Jalapeños have that bright bite to them and it pairs oh so well with the extreme citrusy tang of lemon.
If you don’t have a blender handy, that’s ok too. Mixing by hand works here as well (though the heat may be a little less even from bite to bite.) The key to this recipe (and the basis of any good cake) is to spend the extra time ensuring the butter and sugar are extremely fluffy in the beginning. This will give you just the right texture for your drizzle cake.
If you crave some extra spice, decorate the cake with some candied jalapenos or small slices of fresh jalapeño pepper. But use with care – they can overpower the lemon flavor if overused.
- 1/2 cup butter
- 2/3 cup sugar
- 2 eggs
- ½ jalapeño Pepper minced
- 2 lemons
- 1 cup plain flour
- 1 ½ teaspoons baking soda
- ½ cup powdered sugar
- 4 tablespoons lemon juice roughly the juice of two lemons
- Preheat oven to 350 degrees Fahrenheit.
- Grease a loaf tin.
- Add butter and sugar to a bowl or mixer. Mix until light and fluffy (the longer, the lighter the sponge).
- Break the eggs into a small blender, add the minced jalapeño and blend until smooth.
- With the mixer on a very low speed add a tablespoon of the egg to the cake batter then turn the speed up to incorporate air into the mixture.
- Repeat until all of the egg is used up.
- Take the bowl off the mixer and grate the zest of the lemons into the mixture (keep the lemons to use the juice in the drizzle.)
- Add the baking soda and flour.
- Fold very gently until the ingredients are combined.
- Transfer the mixture gently into the loaf tin being careful not to knock any of the air out.
- Bake in center of the preheated oven for around 25 minutes (checking after 20.)
- Remove from the oven and allow to cool for 5 minutes before transferring the cake to a wire rack
- While cooling, squeeze the juice from the lemons and combine it with the powdered sugar.
- Use a fork to prick the top of the cake repeatedly to allow the drizzle to penetrate.
- Drizzle half of the icing over the cake and leave for 5 minutes.
- Repeat with the second half and your cake is complete.
- Feel free to grate some more zest on top and perhaps some candied jalapenos for decoration.