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Jalapeno Lemon Drizzle Cake
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Jalapeño Lemon Drizzle Cake

Tangy with bite - a deliciously fresh flavor
Course Dessert
Keyword Jalapeno Pepper
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Calories 278kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 278kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 323mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 423IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 1mg