Friday, 9 August 2013

Lemon Drizzle Cake

This is one of my previous attempts at Lemon Drizzle Cake, a little heavy on the icing but I think the twirl of lemon adds enough finesse for me to get away with it! I always have butter, sugar, eggs and flour in my house, so if you have any fruit that may be going off, this and my Homemade Banana Bread are absolutely perfect!
Having a recipe like this, or any sponge, is an absolute must for your bakery arsenal. This is the bricks and mortar, and perfect place to start!

Cake Ingredients:
225g Butter (room temperature)

225g Caster Sugar
225g Self Raising Flour
4 eggs
Teaspoon of Vanilla Extract
Zest of One Lemon
Drizzle Ingredients:
85g Sugar
Juice of One Lemon


Begin by mixing your butter and sugar until they're the same smooth consistency through. I use a mixing bowl for demonstration purposes, but genuinely, a food processor would work WAY better! Why do all that work yourself when it can be done automatically at the flip of a switch?
After, add your eggs, one by one, and mix through thoroughly.

This should pretty much look like the batter that you want it to be, only a lot thinner.

At this point add your lemon zest and self raising flour and once again, mix through. This is why I believe that gadgets like food processors take so much hassle away. Normally with a whisk, by the time you've added your second or third egg your arm is ready to fall off!
Pour you mix into a greased (or lightly buttered) loaf tin, and don't leave too much in that bowl, I know it's tempting...OK well...leave yourselves a few spoons, but not too much! Cook this in a pre-heated oven at 180c for around 40-45 minutes, or until it looks like my cake on the left!
You should be able to stick a skewer in and out and it be dry and crumb free!
Once out of the oven, allow this to cool a little in the tin. Quickly mix your lemon juice and sugar and pour generously all over.
The term 'sponge' has never been more perfect, it will soak UP this zingy nectar like crazy!
Leave for an hour and gently remove from the tin.
This is such a great way of making something out of nothing, so it makes me especially happy to know that nothing is going to waste!

Have a great weekend guys, and remember to keep the ideas coming in the Suggestions Box and why not check out my brand new YouTube channel?

Thanks again for the input, it really is hugely appreciated!
Dan
x

7 comments:

  1. I love using lemon in baking. It has a nice sweet, but not overly so taste. The first pic is great :)

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    1. Thanks Ann, when you use citrus and sugar, the sugar isn't there to add sweetness, it's there to oppose the sourness. So adding sugar makes fruits taste more fruity :)

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    2. The same applies for when sugar is added to lime in cocktails!

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