Let me tell you, reader, I have had my fair share of Lemon Drizzles, but this one? This one blows all others out of the water. As far as I'm concerned, when a recipe requires little effort and time, but produces fantabulous results, it's a winner.
This recipe comes from Paul Hollywood's How to Bake (not his new one, although be ready for an onslaught of rave reviews from that when I can eventually justify buying it...).
This recipe uses lemon curd in the actual cake, which I was at first quite skeptical of, but now realise that it's the secret to the wonderfulness that is this cake.
Ingredients:
- 125g caster sugar
- 75g butter, softened
- 150g self-raising flour
- 1tsp baking powder
- 2 medium eggs
- 1 tbsp lemon curd
- 2 and a half tbsp milk (semi-skimmed is fine)
- juice and zest from one lemon
- 2tbsp granulated sugar
- Preheat your oven to 180C (160 for fan ovens).
- Butter and line a 2lb loaf tin with baking parchment.
- Beat together the caster sugar and butter until it's light and creamy. You should notice a visible change in colour.
- Sift the flour and baking powder into the mixture.
- Mixing all the time, add the eggs, lemon curd and milk to the mixture.
- Keep mixing until everything is well combined.
- Pour into your loaf tin, even it out with the back of a spoon or a knife, and bake in the oven for 35-40 minutes.
- When the cake comes out, insert a skewer into it. If the skewer comes out clean, the cake it done!
- Use the same skewer to prod a few holes into the cake.
- Pour your drizzle mixture evenly across the hot cake. The holes will allow some of the sugary lemony goodness to seep into the sponge.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
- Serve with a cup of tea and I guarantee joy.
I bet, if you've ever done any baking before, you'll have a lot of the required ingredients in your cupboard already. Pop out and get the lemons and lemon curd (you should have it on your toast for breakfast the next morning, FYI) and you'll have a very easy but VERY tasty cake to give, share, wrap up and take to work, or just eat yourself.
Next weekend, I'm going to Cake International in Manchester, and the only friend I'm taking is my camera, so be ready for a somewhat different post...
Mine is in the over as we speak will tweet a piccy after its baked im @adaddyblogger if your interested :) btw this is my first lemon drizzle
ReplyDeletethank you for the correct ingredients, one site I visited said 1tbs of baking powder !!!!!
ReplyDeleteMade this cake several times gorgeous but the last two times the cake has gone a deep brown instead of the lemon colour, not over cooked tastes OK but looks more like a chocolate cake, can anyone tell me what has gone wrong???
ReplyDelete