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Monday, 18 July 2016

When Life Gives You Lemons...

lemon-drizzle-cake

...make lemon drizzle cake!

Lemon flavoured things are something I only fairly recently started to enjoy. Apart from the occasional slice of lemon meringue pie over the years, I'd always opt for something else. Something with chocolate or berries - or both. However, over the past year or so I've started to appreciate the tart contrast of lemon in baked goods and dessert. Although it's still cake of some kind, it feels that bit fresher and balances the sweetness.

I've been making this lemon drizzle cake for a while now and it's one of those incredibly easy, one bowl, straight in the oven cakes that are always welcome. Especially when you're craving something but just don't feel like spending hours in the kitchen making anything fancy.

Ingredients:
170g of salted butter (room temperature)
180g of plain flour
170g of caster sugar
1 teaspoon of baking powder
3 eggs (room temperature)
the zest of two lemons

the syrup:
the juice of two lemons
100g of caster sugar

(If you'd also like the white icing on top, keep a couple of tablespoons of your lemon juice in a separate bowl. When the cake is cool, mix this with icing sugar until you have a consistency you can drizzle over your cake.)

lemon-drizzle-cake
lemon-drizzle-cake

-Pre-heat your oven to 180°C, then grease and line your tin -a 9 inch loaf tin works best with this recipe.

-In a large mixing bowl, beat together the softened butter and sugar until smooth and creamy, then add in your lemon zest and eggs and mix until fully combined. I usually use a wooden spoon when making this but if you prefer things that bit faster, then an electric mixer works just as well.

-When your eggs are mixed in fully, add in the flour and baking powder, and stir or whisk just until everything has come together.

-Add the mixture to your prepared tin, and place in the oven for 40-45 minutes. I check after 40, but all ovens can vary. You'll know when it's ready when you can insert a knife in the middle and it comes out clean.

-When your cakes ready, take it out of the oven and with a toothpick or something similar, start to make little holes all over the top of your cake, while it's still in the tin

-Mix together your lemon juice and sugar, then start to spoon it all over the cake, keep going until you've used up all of the syrup mixture. When it's completely cooled, it's ready to eat.

If you want to add any other kind of icing to your cooled cake you can. My favourite is the lemony icing sugar mix, mostly because it tastes like sherbet. 

lemon-drizzle-cake
lemon-drizzle-cake


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