Why not give it a go and send us your pics!?
This week: Lemon Drizzle Cake :
Cake batter:
175g soft margarine spread
175g self raising flour
175g castor sugar
3 medium eggs
Grated zest of 1 lemon
Splash of milk
1 tsp lemon essence
*************************
Syrup Drizzle : juice of 1 lemon
3 tsp castor sugar
**************************
Decorative Drizzle :
Icing sugar
Juice of 1 lemon
**************************
- Preheat oven to 175*c
160*c fan oven or
325*F or Gas mark 3.
**************************
2.Prepare a 900g (2lb)loaf tin with a paper liner.
Or grease tin and line with greaseproof paper.
**************************
- Place all cake ingredients into a bowl – using the all in one method whisk using an electric hand whisk till mixture well combined. This should take a good 4-5 minutes.
You can of course use a wooden spoon but it’ll take much longer but will give your arms a workout .
**************************
Tip into prepared loaf and smooth out top.
Place onto centre shelf of preheated oven ideally for 45 mins (plus).
After 45 mins – check with skewer to see if your cake is done. Your skewer should be dry. If still sticky with cake batter give another 5 mins then check again. Continue to check till skewer is dry.
**************************
Towards the end of cake cooking – pop your syrup ingredients into a saucepan and heat till sugar dissolves.
**************************
Once your cake is cooked remove from oven – take cake out of tin but leave in paper liner and place on cooling rack . Skewer your cake and pour over syrup which will disappear into warm cake.
**************************
Once completely cold – in a small bowl mix your lemon juice with enough sifted icing sugar (3/4 teaspoons depending on whether you like a thin icing or thick) and then drizzle over cake in a zig zag pattern – add grated lemon zest if you fancy whilst icing still wet so it sticks.
**************************
Serve sliced with a nice cup of tea or coffee and celebrate a job well done.
Why not give it a go and send us your pics!?
This week: Lemon Drizzle Cake :
Cake batter:
175g soft margarine spread
175g self raising flour
175g castor sugar
3 medium eggs
Grated zest of 1 lemon
Splash of milk
1 tsp lemon essence
*************************
Syrup Drizzle : juice of 1 lemon
3 tsp castor sugar
**************************
Decorative Drizzle :
Icing sugar
Juice of 1 lemon
**************************
- Preheat oven to 175*c
160*c fan oven or
325*F or Gas mark 3.
**************************
2.Prepare a 900g (2lb)loaf tin with a paper liner.
Or grease tin and line with greaseproof paper.
**************************
- Place all cake ingredients into a bowl – using the all in one method whisk using an electric hand whisk till mixture well combined. This should take a good 4-5 minutes.
You can of course use a wooden spoon but it’ll take much longer but will give your arms a workout .
**************************
Tip into prepared loaf and smooth out top.
Place onto centre shelf of preheated oven ideally for 45 mins (plus).
After 45 mins – check with skewer to see if your cake is done. Your skewer should be dry. If still sticky with cake batter give another 5 mins then check again. Continue to check till skewer is dry.
**************************
Towards the end of cake cooking – pop your syrup ingredients into a saucepan and heat till sugar dissolves.
**************************
Once your cake is cooked remove from oven – take cake out of tin but leave in paper liner and place on cooling rack . Skewer your cake and pour over syrup which will disappear into warm cake.
**************************
Once completely cold – in a small bowl mix your lemon juice with enough sifted icing sugar (3/4 teaspoons depending on whether you like a thin icing or thick) and then drizzle over cake in a zig zag pattern – add grated lemon zest if you fancy whilst icing still wet so it sticks.
**************************
Serve sliced with a nice cup of tea or coffee and celebrate a job well done