Perhaps its the sight of Mary Berry whirling round in a field singing about the smell of baking, or just the fact that I'm home for summer with all the time and kitchen space I could need, but the other day I was in the mood to bake something tasty. And lemony.
I settled on a lemon drizzle cake, the perfect combination of sweet sugar, bitter lemon and soft sponge. Not a complicated cake, but just what I needed - especially if I try to bake each week when the bake off returns!
I used this recipe by Tana Ramsay from BBC Good Food, but decided it was lacking a little in style and added a few finishing touches with the fruit and icing.
To make this Lemon Drizzle Cake I used:
For the Cake
225g softened butter
225g caster sugar
4 medium eggs
Zest of one large lemon
225g self-raising flour
Juice of one and half large lemons
85g caster sugar
150g icing sugar
2tbsp warm water
Fresh raspberries and strawberries
And a loaf tin, greased and lined with baking paper
Start by pre-heating the oven to 180°c (170°c fan oven), then grease and line the loaf tin.
Cream the butter and caster sugar together in a cake mixer until light, then slowly add the eggs and mix together. Add the lemon zest, then add the flour and fold it in. When it is all well mixed, pour into the loaf tin and smooth the top. Bake in the oven for 45-55 minutes. Test with a skewer to see if it is done - a skewer inserted into the centre of the cake should come out clean.
When cooked, remove from the oven but keep the cake in the tin. Prepare the drizzle topping by juicing the lemons and mixing the juice with the caster sugar to form a runny paste. Use a fork to prick holes over the top of the cake and then pour the drizzle over the top. It should sink into the cake.
Leave the cake to cool completely before preparing the final decoration. When it is cooled, remove from the tin. Mix the icing sugar with a little water until it is smooth and runny, but still with a fairly firm consistency. Use a spoon to drizzle the icing across the cake in a smooth zigzag motion. Top with fruit and serve.
I'm usually in two minds about whether it's worth baking a cake at home as we often don't finish them before they go stale. This one however was down to a single slice left the very same evening! Perfect as an afternoon treat whilst enjoying the sunshine, or after dinner.
|Saffy was also keen to try out a few crumbs!|
Let me know if you try this out, or if you have any other suggestions for cakes I should have a go at!