This lemon drizzle cake baked in an Omnia oven, looks beautiful at any meet-up. It’s ideal with a cup of tea & it’s hard to only eat 1 slice. Deliciously moist and sticky without being too sharp. This lemon drizzle is one you just have to try! It can be baked in a conventional oven also if an Omnia isn’t available.
We would always recommend baking cakes in the silicone mould when using the omnia. If you do not have one you will need to line the oven well. The mould makes the lemon drizzle a lot less messy too!
If you make this lemon drizzle omnia cake be sure to rate it below!
Lemon Drizzle Omnia Cake
For the cake
- 1 cup unsalted butter
- 1 cup caster sugar
- 4 eggs
- 1 cup self-raising flour
- 2 lemons (zest)
For the topping
- 2 lemons (juice)
- 2/3 cup caster sugar
- edible wildflowers (dried or fresh)
For the cake
- Start by pre-heating the Omnia on the hob. This will help get a good rise on your cake.
- Add the cup of butter & cup of sugar and beat together until pale and creamy.
- Add the eggs one at a time and mix through slowly.
- Add in the cup of flour and combine.
- Add in the lemon zest and mix through without over beating.
- Add mixture to the silicone insert & place into the Omnia.
- Keep over a high heat for 2-3 minutes and then drop down to a low/medium flame. Bake for 50 minutes or until cooked & a knife/skewer comes out of the mixture clean.
- If possible remove the silicone insert from the Omnia to help the cooling process & mix up the drizzle.
For the lemon drizzle
- Squeeze the juice of the 2 zested lemons into a bowl and add the 2/3 cup of sugar. Mix together to form a thick sticky drizzle.
- Prick the cake all over with the top with a fork and slowly spoon the majority of the drizzle over the top of the cake, and leave to cool fully in the mould.
- When cool tip the cake out and slowly drip the remaining drizzle down the side of the cake, add the flowers to the top for decoration.