Recipe: The Moistest Lemon Drizzle Cake

Tuesday, 26 May 2015

I'm on a diet...I'm off to Vegas and I want to look my best...but I was home and my Mummy asked me to bake a cake for some friends who were coming I baked.

This is the moistest lemon drizzle cake I've ever made...and ever tasted.

Not bigging myself up or anything - but if you like lemon drizzle..this one is good!

You need:

170g of butter (room temperature)
170g caster sugar
170g self raising flour
3 eggs (room temperature)
2 lemons
110g icing sugar

A loaf tin

Start by preheating your oven to 180'C

Then measure out your butter - these Heston Blumenthal scales are great (my Dad and I both have them) as you can measure liquid with them too! How clever is that!

Next measure out your caster sugar

Beat your butter in a bowl, either with a fancy mixer, hand mixer or just regular wooden spoon

Then gradually add your sugar

And beat it all together

This mixer was actually kind of annoying as I had to keep scraping the sides down!

Next crack three eggs into a bowl - you want to crack them into a bowl rather than straight into the mix as you can fish out any shell and also see whether you've been unlucky and got a bad egg

I whisk them a bit before gradually beating them in

Make sure they are room temperature of your mixture will curdle - the end cake will still taste good but it won't be quite so light

Then stir in your sifted flour - don't beat it or it can go a bit doughy!

Next zest in two lemons and mix in

This Microplane is the best thing everrrr - look how bald those lemons are!
BALD I tell you. 

Plus you just tap the microplane on the edge of the bowl and it all comes out

I got my Daddy this one from here:

Next grease your loaf tin with butter

And pour in your mixture

Pop it in the oven for 30 minutes at 180'C

Whilst it cooks measure out (and sift) your icing sugar

And juice the two lemons..

Whisk up and put to one side

Then whilst the cake cooks, deal with the mess!

After half an hour check your cake with a skewer.

If it comes out clean great - if it doesn't cook for a couple more minutes

Then use the skewer to poke holes all over your cake - right down to the bottom

And while still warm, pour over your lemon/sugar mixture

Make sure you drizzle it allll over

Then leave to cool in the tin

Once cool tip it out of the tin and sprinkle with icing sugar (through a sieve)
I also cut some lemon slices and made a decoration for the top. 

They're easy to make you just cut a slice of lemon, make a cut into the middle of the slice and twist it...

Does that make sense?

The cake is sooo moist because of the drizzle that seeped through the skewer holes 

Perfect for afternoon tea in the sun! 

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