Sometimes (ok.. more often, than not) I like to imagine my life as a movie.
If this were the case, it would probably be filed in the 'drama' category of the video store.
Or the 'comedy' section.. depending on the day.
In any case, my movie would have a kick-ass soundtrack.
In the absence of actual video footage, hit play on the below and picture me dancing around the kitchen as I make this delicious cake specifically requested by a friend who is recovering from surgery...
*Thank you 90's flashback*
OK.. that's enough of that.
Now to the cake making portion of this post -
L E M O N D R I Z Z L E C A K E
225g unsalted butter (softened at room temperature)
225g caster sugar
4 eggs
Finely grated zest of 1½ lemons
225g self raising flour
1 tbsp baking powder
2 tablespoons hot water
For Drizzle Topping
Juice of 1 lemon
100g caster sugar
Oven temperature 180c/fan forced
Cooking time 45 mins
Heat oven
Line the cake tin with greaseproof paper
Beat together the butter and sugar until it looks pale and creamy.
Whilst butter and sugar is beating, finely grate the skin of 1½lemons
Measure out the flour quota and set aside for use later.
Whisk the eggs, and slowly add them to the butter and sugar mixture - 1 at a time,
and add a tablespoon of flour from the flour quota after each egg.
Sift in the remaining flour into the mixture and add 1 tbsp of baking powder plus the lemon zest
Combine the ingredients.
Add two tablespoons of hot water and stir mixture until well combined.
Pour mixture into the prepared cake tin
Bake for 45 - 50 minutes
Whilst the cake is cooling in the tin mix the drizzle lemon juice and caster sugar together.
Take a skewer or a fork and prick the warm cake all over; then pour over the drizzle and sprinkle with the remaining lemon zest.
The juice will sink into the cake giving it a more lemony taste and the sugar will form a crisp white topping.
Leave the cake in the tin until it has completely cooled.
And THAT is how it's done.
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| Lemon Drizzle Cake |
xx
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