Monday, 25 November 2013

Delicous Lemon Drizzle Sponge Cake.

It feels like forever since I last wrote on here. Though probably not. I have just finished a crazily busy weekend of work and decided to celebrate the best way I know how. Cake.

Oh yes.

All you need for the cake is:
  • 6oz (170g) Self-Raising Flour
  • 6oz (170g) Caster Sugar
  • 6oz (170g) Butter
  • 3 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 4oz (113g) Butter
  • 8oz (226g) Icing Sugar
  • 2 Tablespoons Milk
For the Lemon Drizzle:
  • 2 Lemons Juiced
  • 3 oz (75g) Caster Sugar
  • Lemon Curd
How to make the cake:

  • First things first is to light the oven up to Gas Mark 3, or 160°C. Grease and line the tins.
  • Then cream together the sugar and butter.
  • Add the flour, a few spoonfuls at a time and mix. After 3 spoonfuls, add the eggs, one at a time and mix.
  • Pour in the vanilla extract and baking powder and mix. 
  • Spoon the mixture into the tins and pop in the oven for 25-45 minutes (until the cake springs back when tapped).
  • After a while of patiently waiting for the cake, mix together the lemon juice and caster sugar. Drizzle over the top layer of cake when cooked, and out of the oven.
  • Let the cakes cool. 
  • To make the icing, soften the butter and slowly add the icing sugar. Add in the milk alternatively until all mixed together. Whisk for 3-4 minutes.
  • Layer the cakes up with Lemon Curd and The Icing. 
  • Top the cakes with a sprinkling of caster sugar. 

Tilly the dog was patiently waiting to taste the cake, nice try Tills!

A simple, quick, and absolutely delicious Lemon cake, perfect for the cold winter's nights. 

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