Baking With Holly - Lemon Drizzle Cake

So after much debating, I have decided to get rid of my baking blog and move it all over here because I'm pretty excited about my 'Baking With Holly' feature. I like having separate blogs for different subjects because  that's how I organize things normally, but keeping track of multiple blogs is just not happening for me right now, So here is my baking stuff transferred over :)
The first one is my (not so) famous, Lemon Drizzle cake! I don't like anything lemony so it was quite hard to know if it tasted right...The recipe seemed to me to put a lot of lemon in but dad, who loves lemon, said its fine. It was a lot of fun to make and really easy!

(After dad had a small taste.......and then some)

taken from chocolate & baking

125g/4oz butter
175g/6oz caster sugar
2 large eggs
175g/6oz self-raising flour
2 lemons
50g/2oz granulated sugar

  • Preheat the oven to 180C/350F/Gas Mark 4, 10 minutes before baking. Lightly oil and line the base of an 18cm/7 inch square cake tin with baking paper (I used 2 tea bread cake tins)
  • In a large bowl, cream the butter and sugar together until soft and fluffy. 
  • Beat the eggs, then gradually add a little of the eggs to the creamed mixture, adding 1 tablespoon of flour after each addition.
  • Finely grate the rind from 1 of the lemons and stir into the creamed mixture, beating well until smooth. 
  • Squeeze the juice from the lemon, strain, then stir into the mixture (there looks a lot but it isn't).
  • Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes. 
  • Using a zester, remove the peel from the last lemon and mix with 25g/1oz of the granulated sugar and reserve.
  • Squeeze the juice into a small saucepan. Add the rest of the granulated sugar to the lemon juice in the saucepan and heat gently, stirring occasionally. When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy (it doesn't go gooey like I thought, It just goes a browny yellow colour).
  • Take the cake out the oven. With a cocktail stick or fine skewer prick the cake all over. 
  • Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. 
  • Cut the cake into squares and serve (I just left mine as two loafs).
Happy Baking!

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