Saturday, 29 March 2014

Lemon drizzle cake

The sun is shinning, its quite warm(a rarity in England,) and tomorrows mothers day in the UK: So i cannot think of a better time than to bake this. Perfect accompanied with a full afternoon tea, or simply just a cup of tea and a good book( addicted to the divergent series at the moment!).

The lemon curd in this recipe gives a lovely subtle lemony hint, but it's a lot more lemony than most recipes that just use the lemon rind. I also strongly suggest using granulated sugar, if you like a crunchy topping, and add more granulated sugar if you like the topping extra thick. Also for the perfect top leave it out for a while so all the lemon liquid can soak into the cake leaving the sugar on top. 

To make this into a round cake; i would double the recipe and split it into two round cake tins.I would then have a middle layer of lemon curd, and a layer of lemon butter cream. Then a round of lemon butter cream on top, and finished with crystallised lemon rind.


75g butter
125g caster sugar
150g self-raising flour
1tsp baking powder
2 eggs
1 tbsp lemon curd
2  1/2  tbsp milk

for the drizzle

zest and juice of 1 lemon
2tbsp granulated sugar

1. preheat oven to 180°. butter and line loaf tin.
2.beat butter and sugar in a bowl, until very light and fluffy.
3. add flour, baking powder, eggs, lemon curd and milk. mix until all combined.
4. pop in prepared tin, and bake for 40- 45 mins or until a skewer inserted comes out clean.
5. meanwhile, mix the lemon and sugar together.
6. when the cake is cooked, take out and pour lemon and sugar mix on top, while its still hot.
7. leave to cool completely, then slice and enjoy.

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