EASY TO BAKE; LEMON DRIZZLE CAKE

When it comes to baking I’m no Mary Berry, but I’m really enjoying testing myself and trying some slightly harder bakes. I’m not saying they all turn out looking, smelling and tasting fabulous or you’d be seeing A LOT more yummy treats on the ol’ blog.

I think as good as it is for you to test yourself and push yourself to be greater in the little things that make you happier, it’s also good for you to just take it easy, relax and bake some simple yummy treats like a good ol’ lemon drizzle cake!! ooooo scrummy!

Baking has become quite special to me, I find when I bake I’m completely in my own world. I’ve taken this week off social media and my blog to just get a little head space. It’s the perfect time to bake some of my favourites and to me a good lemon drizzle cake is my kryptonite, you just can’t beat it! It’s SUPER simple and tastes sensational.

So here’s a cheeky, super simple, taste sensational lemon drizzle cake recipe.


~ what you need ~


For the cake! 

225g self raising flour

225g caster sugar

225g butter (room temp)

4 eggs

zest of one lemon

For the lemon drizzle! 

85g caster sugar

juice of 1 & 1/2 lemons


~ lets bake some cake! ~


Grease and line a loaf tin with baking parchment and place to one side.

In a stand mixer (or you can beat by hand – bring on the muscles! Grrrr) pour in 225g of caster sugar and 225g of room temperature butter and mix until it has a fluffy, well combined and light creamy colour.

Put as much time in at this point to achieve the right consistency and colouring as this will all help make your lemon drizzle cake fabulous! (check out the picture below for a guide on colour and consistency- having a visual guide helped me a lot at this point)

once combined, grate the zest of one lemon into the mixture and mix on a low setting till combined.

Keep the mixer going on the lowest speed and add four eggs into the mixture, one egg at a time. Ensuring that each egg is combined before adding another. Use the same method of mixing by hand, don’t worry all your effort will be pay off in the end!

Take the bowl off the mixer and carefully fold in the 225g self raising flour (don’t mix, fold!)

Once all combined and fluffy, pour your mixture into the baking loaf tin and pop into your preheated oven at 180 degrees centigrade for 40-45 minuets. Keep an eye on your cake as the timings can differ depending on the type of oven you have. (Mine took an hour!)

(How the mixture should look after mixing the caster sugar and butter together – light, fluffy and a Palish yellow, a little like scrambled egg) 

 

To make the lemon drizzle glaze

mix together 85g of caster sugar and the juice of one and a half lemons in a bowl.

As soon as the cake comes out of the oven, poke holes into the top of the cake and drizzle on the glazing.

Place to once side to cool on a cooling rack, once cool carefully take out of the baking tin, cut yourself a slice and enjoy !!!

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