Lemon Drizzle Cake - oh how I love you!
There really is something yummy about a lemon drizzle cake, I think it's because it's that slightly sharp taste of the icing. Today I made 2 lemon drizzles, one loaf and one round cake. I think I prefer the look of the loaf so the plan is definately to perfect that.
I can take no credit for the following recipe at all - it was given to me and I find it pretty good so have no need to change it! I might play about with it during the Summer, maybe swopping the lemons for fresh raspberries or even mexican limes. I keep trying to remind myself to get some poppy seeds too - I'll have to source that for next time!
Lemon Drizzle Cake
7oz caster sugar
4 eggs
lemon zest from one large lemon
4 tablespoons lemon juice
7oz plain flour
2 teaspoons baking powder
150ml sour cream
150ml sunflower oil
4 tablespoons icing sugar
3 tablespoons lemon juice, or to taste
Preheat the oven to 180oC/ Gas 4. Grease the bottom/sides of a 8-inch cake pan, I find the loose bottom ones best or if you are making a loaf then a 2lb tin works well.
Sift together the flour, baking powder and caster sugar.
In my lovely kitchenaid (any old whisk will do though ;)) I mix together the wet ingredients. So I add the eggs, one at a time, beating well. Then the lemon zest, lemon juice, sour cream and oil. Add to the dry ingredients, stirring until well incorporated.
Pour the mixture into the cake pan and bake for 45/60 minutes, or until a cake tester inserted in the middle comes out clean and the top is golden brown.
Meanwhile make the icing : pop the icing sugar and lemon juice into a saucepan and heat until it just starts to bubble and looks a bit like a clear syrup.
When you have taken the cake out of the oven prick the surface with a skewer or something small and sharp (knives work well when skewers hide in the drawer!). Brush the lemon syrup onto the cake, don't let it pool anywhere as it can get soggy ( I speak from experience!). Let cool in the pan for 5 minutes and then pop onto a rack to cool completely.
posted by Em @ 2:47 PM
1 Comments:
Hello. I made this cake today and it didn’t turn out well at all so would be very grateful on any tips for the next I attempt to bake it or advice on where you think I went wrong. Firstly I am a mere novice at cake baking and I’ve never baked with soured cream or sunflower oil before. Anyway the cake had rose unevenly…wasn’t too worried about that. I tested the cake with a skewer after 45mins and came out clean and cake was springy to touch etc. I left cake to cool in tin. Once I took cake out I could see that bottom of cake had two large concaved pockets and very moist and white. I cut cake in half and it was very dense and squidgy ( I understand that cake is meant to be dense to a certain degree because of the use of soured cream?) the lower end of the cake had bulged out also, the taste of it wasn’t too bad but were it hadn’t cook properly at the bottom it did taste like a Yorkshire pudding. it’s as if the cake separated in two as the top part of cake was ok whereas the lower half was undercooked. Suffice to say it ended in the bin. Many thanks for your help in advance!
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