Wednesday, 1 June 2011

Lemon Drizzle Cake

A rather wonky Lemon Drizzle Cake! Not the best looking cake I've ever made but it tastes good!

Hi Everyone!
Once again I have been hard at work in the kitchen baking a cake! This week I decided to make a lemon drizzle cake! I have made this before and everyone liked it! It's not too difficult to make, despite of all of the different steps, and it's so moist and tasty! Give it a go!

For the sponge -
115g Unsalted Butter
115g Caster Sugar
4 Large Eggs
180g Ground Almonds
Zest and Juice of 2 Lemons
125g Self Raising Flour

For the syrup -
100g Caster Sugar
Lemon Juice

For the filling -
3-4 tbs Lemon Curd

For the icing -
225g Icing Sugar
Zest and juice of 1 Lemon

1. Pre heat oven to 180c/350f/gas mark 4
2. Grease and line 2 20cm cake tins
3. Beat the butter and caster sugar until creamy
4. Add the eggs slowly and beat in well
5. Fold in the ground almonds, lemon zest and juice and sift in the flour
6. Spoon the mixture into the cake tins and bake for 40 minutes until lightly golden, allow to cool on a rack
7. Heat the sugar and lemon juice in a pan until the sugar had dissolved, then while the sponge is still warm make tiny holes in the top using a cocktail stick and pour the hot syrup over it
8. Sandwich the 2 layers of sponge together with the lemon curd
9. To make the icing sift the icing sugar and add the lemon juice and zest stirring until smooth and pour over the top of the cake.

Recipe adapted from Jamie Oliver
Maz x

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