Saturday, 15 May 2010

Baking: Lemon Drizzle Cake

Difficulty: Easy

■2 unwaxed lemons
■175g of unsalted butter, plus extra for greasing
■200g of self-raising flour
■1/2 teaspoon baking powder
■3 large free range eggs
■175g of granulated sugar (for the sponge)
■100g of granulated sugar (for the icing)

1.Preheat the oven to 180C/Gas Mark 4 and grease a 900g loaf tin with some butter before lining with baking paper
2.Grate the zest of the two lemons
3.Put the butter, flour, 175g of sugar, baking powder, eggs, and the lemon zest into a large mixing bowl and mix until thick and smooth
4.Spoon the mixture into the loaf tin and level off with a pallette knife
5.Bake until golden brown, and the cake bounces back when you press it (this may or may not take more than 35 minutes)
6.Remove the cake from the oven and leave to cool for 5 minutes before placing on to a wire rack and turning it the right way around
7.Squeeze out three tablespoons of lemon juice and mix this with the remaining 100g of granulated sugar to make the crunchy glaze
8.Spoon half of the glaze over the cake and let it dribble down the sides before leaving for 5 minutes. Repeat the process again after this time has passed
9.Leave the cake to set for an hour, until the icing has crystallised

Suggestion: The cake is classically made with lemons, but to give it a twist, why not use oranges or limes instead? You could even make a lemon and lime cake by adding lime zest to the sponge mixture and having a lemon topping!

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