26 May 2013

Very Lemony Lemon Drizzle Cake

Eve 25/05/13



I love lots of things in life; summer, flowers, grass, cake and lemons! Lemon is probably my favourite flavour of cake (sorry chocolate...). Lemon is so refreshing and light and in this cake, which is drowned in a ridiculous amount of sweet/sour lemon syrup to make it moist, sweet and sticky! This is a cake that divides; some people eat it poshly with a plate and fork and some (like me) just use their hand which become all sticky with yumminess. This cake also doesn't have many crumbs so it is good if you don't want to make a mess!

Anyway, the ingredients...



The equipment...



Right, grease your cake tray with some butter, line with some tin foil and grease again like this:



Beat the butter and sugar until light and fluffy. While this is happening, zest your lemons. I bought some lemons and they are absolutely HUGE! Never mind, this is going to be one very lemony cake...




    

Now, once the butter and sugar are very fluffy, add 1 of the eggs and the lemon zest and beat                                                until thick. The eggs were laid by my gorgeous hens and were laid yesterday! That's fresh!





Add half of the flour, the last egg, the other half of the flour, milk and baking powder and beat until combined and fluffy. The cake mixture will be quite thick and stiff, don't worry, its fine. Spoon into the tin and level off with a palette knife. Bake in a preheated oven for 25-30 minutes...





In the last stages of the cake's baking time, make the syrup. Mix the lemon juice and the sugar and set aside.





(Sniff sniff) I can smell lemony, cakey scrumby yumminess! 





Let the cake cool slightly and use skewer or a bit of spaghetti and pierce all over the cake like mad and ladle over all (yes all, cakes are thirsty) of the syrup until the cake is drenched with flavour. Leave to cool in the tin completely before slicing into 16 equal oblongs.






Very Lemony Lemon Drizzle Cake
Posted by Eve
Makes one 16 x 26 tray/ 16 slices
Ingredients
  • 115g Soft slightly salted butter
  • 115g Caster sugar
  • 2 Eggs, at room temperature
  • Zest of 2-3 lemons, depending on size (huge in my case)
  • 145g Self-raising flour
  • 3 tbsp. Milk
  • 1 level tsp. Baking powder
Drizzle
  • Juice of 2 lemons
  • 115g granulated sugar


Method
  1. Preheat the oven to 180c/ 160c fan/ gas mark 5 and grease a 16 x 26 tray with butter, line with in foil and grease again.
  2. Weight out the butter and sugar into a bowl and using a free-standing mixer or hand-held mixer or a wooden spoon, beat for 5 minutes, scraping down the bowl with a spatula to make sure everything is evenly beaten. You cannot over-mix at this stage.
  3. While the butter and sugar are beating together, zest your lemon using a zester or fine grater onto a plate, crack one of the eggs into a small bowl.
  4. Add the first egg with the lemon zest into the butter and sugar, mix very well until fluffy and thick. Crack your second egg into a small bowl and measure out half of the flour.
  5. Add the second egg and sieve in the half of the flour, beat until combined and smooth. Add the milk, baking powder and the rest of the flour. Beat until everything is smooth, combined and fluffy. The batter is stiffer than your regular cake mix, don't worry, its fine.
  6. Put into the tin and level it off with a palette knife. Bake in the oven for 25 to 30 minutes or until golden brown and springy to touch. When a skewer is inserted, it will come out clean with no batter or crumb clinging to it.
  7. When the cake is nearly finished baking, make the syrup; juice the 2 lemons and add the sugar, mix until combined.
  8. Leave the cake to cool for a few minutes and pierce it like crazy with a skewer or a bit of spaghetti until the cake is even "holed".
  9. Ladle over all of the syrup, letting the cake soak it all up. Be generous with it around the corners of the cake.
  10. Cool completely in the tin before lifting it out, still in the foil, on to a chopping board and cutting it into 16 equal pieces. 



Enjoy!    


The cake should be stored in a air-tight container. Eat the cake within 2-4 days of making it, any longer or it will become stale or moldy.



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