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
Icing:
- 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.
Lydia
x
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