Saturday, 26 April 2014

How To:- Lemon Drizzle Cake

Hmmm...cake; Lemon Drizzle cake to be precise. I don't mean to brag but I make a mean Drizzle's I'm kind of salivating at this picture so let's get on with the recipe...shall we?
This is a Baked & Delicious recipe and I followed all the steps, but I suppose you can alter the things like the lemon zest and golden syrup and décor lemon.
  You will need:
  • 175g (6oz) of unsalted butter (as an alternative you can use margarine).
  • 175g (6oz) of caster sugar
  • 3 eggs, lightly beaten
  • 225g (8ox) of self raising flour
  • 2 tablespoons of milk
  • the zest of one lemon, finely grated
  • 6 tablespoons lemon juice
  • 3 tablespoons golden syrup
For Decoration:
  • 1 small, finely sliced, lemon
  • 50g (2oz) of granulated sugar
  • 1 tablespoon of lemon juice
  • a little bit of cold water
  • 50g (2oz) of sieved icing sugar
  • silicone loaf pan
  • something to grease/line the tin with

Let's get cooking...

Before you start weighing and mixing, preheat your oven to 180 Degrees Celsius/350 Degrees Fahrenheit/ Gas Mark 4; also, lightly butter and flour (or line) your loaf pan to prevent the batter from sticking.
  Measure out your butter and caster sugar and cream these together. I like to measure out all my dry ingredients and then all my wet ingredients and then I put the first ingredients needed into a separate bowl. After you've creamed you butter and caster sugar until they are light and fluffy, you want to whisk the eggs a little at a time, adding a spoonful of the measured flour if it looks like its about to curdle.
  Sift the rest of the remaining flour into the bowl and fold it in with a metal spoon. Then fold in the milk, lemon zest and half of the lemon juice.
  Once your batter is ready, pour it into the pan you prepared earlier and level out the top. Put in the oven to bake for one hour or until you've put a skewer in the cake and it comes out clean.

Whilst the cake is baking in the oven, you want to start getting the drizzle ready. Take your small lemon and cut them in half, so you get a semi circle. Put the measured granulated sugar into a small pan to dissolve, and add 100ml (3 1/2fl oz) of water. Then you want to add half of the lemon slices into the pan and gently cook them for 10 minutes or until the syrup starts to thicken.
  Leave the syrup to cool and allow the residue of the syrup to drain from the lemons on a bit of kitchen paper.
  A little before the cake is due to come out of the oven, heat up the remaining lemon juice and golden syrup.

To make the lemon drizzle sink into the cake you want to pour it on whilst the cake is still warm so that it melts into the sponge. I like to take the same skewer I used to check if the cake is cooked, and poke small holes into the loaf cake. Drizzle the syrup into the holes and allow the cake to then cool in the pan.
  Whilst the cake is cooling, you can start making the thin water icing with the lemon juice, water and icing sugar. You can either pipe on the icing or pour it gently onto the cake with a small jug. I'm sure you all know how to make basic after you've iced the cake, you can decorate it with the lemon slices like I did, or you can make it a little more citrusy and crunchy by replacing the water icing with a finely grated lemon (or two if you're feeling a bit on the wild side) and mix it with enough granulated sugar to bind together. Leave the mixture to dry off for about half an hour and then its ready to sprinkle on top of the WARM lemon drizzle cake.

And...well you know what comes next...THE TASTE TEST! S it back with a cuppa and enjoy your lemony fresh lemon drizzle cake!

  If you decide to try making this yourself then be sure to tag me in your photos on Instagram (@funsizeblogger) and on Twitter (@FunsizeBeautyTV)
Thank you for reading,
  I love you lots like Jelly Tots,
   With Love,
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