At this time of year we are all stuffed with the traditional Christmas food and of course the leftovers.
I had some friends coming round for a cuppa this morning and wanted to have something a little lighter and fresher than the usual Christmas cake.
I had quick think and look in the cupboard to see what I had and decided on a Lemon Drizzle Cake….. just what the doctor ordered.
So I set about gathering the ingredients together, self raising flour, eggs, sugar, butter and lemons of course.
Put the oven on, found the loaf tin, the mixer and we were ready to get started.
I weighed the sugar and butter into a large bowl, put it into the microwave for 25 seconds to soften the butter.
I then mixed the sugar and butter together before using the electric whisk to whip some air into the mixture and some lightness, whip until the mixture is light and fluffy.
Add the eggs one at a time and whisk the mixture after the addition of each egg, I also added some flour after each egg.
So mix the sugar and butter together until light and fluffy, add one egg, whisk until it is incorporated, add some flour, mix again, add another egg, mix again and so on, until you have added all the eggs, and then add the remaining flour, whip the mixture for 1 minute to make sure it is well combined and then add the zest of the lemon and mix for 10 seconds to distribute the lemon zest into the mixture.
I lined the loaf tin with some grease proof paper and poured the mixture into the tin, it didn’t really ‘pour’ in, as it was nice and thick, but once all the mixture was in the loaf tin, I smoothed out the top and popped it into the oven.
I set the timer and put the kettle on, I wanted a cuppa before the cake was ready, no harm in that!
The timer was set for 35 minutes to start with, so I can see if I needed longer and if the temperature needed altering.
The bell rang on the timer and I recovered the cake from the oven, the smell was delicious. I could see that the cake needed longer, although there was a nice golden colour on the cake and it was risen in the centre, it was still ‘wobbly’. So I returned the cake to the oven at the same temperature and set the timer for a further 12 minutes.
Again the bell rang and I brought this wonderful cake from the oven again. It was looking a lot better, but when I tested it with the toothpick, it was still wet in the middle, not just a wee bit, but it was wet……
So back into the oven, another 12 minutes on the timer and I turned the oven down to 170c as I didn’t want the ends to over cook.
The bell rang and this time, it was just perfect, the outside was a wonderful golden brown and the toothpick came out clean.
I placed the cake on the top of the cooker to cook slightly while I prepared the lemon drizzle for the ‘drizzle’.
While the cake was cooling I used the toothpick to pierce the top of the cake all over. I used the full length of the toothpick to make sure the drizzle would reach through the cake. It was about 10 minutes from the time I removed the cake from the oven and before I started to add the drizzle.
I used a small bowl to mix the lemon juice and sugar, the sugar didn’t complete dissolve in the lemon juice, but enough so I had a nice sticky lemon mixture. I used a small spoon and gradually ‘drizzled’ the lemon syrup over the top of the cake. Allowing the syrup to soak in between each ‘drizzle’.
My friends arrived about 20 minutes later, so the cake was still a little warm and had soaked up all the lemon syrup, I couldn’t wait to try my creation.
Oh my it was well worth the wait. The drizzle had just enough sugar and lemon, a wonderful citrus flavour with a hint of sweetness a success even if I do say so myself. The cake was light and moist a hit with everyone.
Luckily there is a little left for later for me to enjoy with another cuppa.
This is really worth giving a go, a very easy recipe and not a lot to work through, took me about 15 minutes from start to finish to complete the mixing.
Next time and there will definitely be a next time, I think I will replace some of the lemon drizzle with a lemon icing, with a little grated lemon zest on top just to jazz it up.
I can see another invite to friends very shortly, and of course I will just have to bake another cake.
I don’t really need an excuse, but it’s nice at this time of year.
I do hope you enjoy this cake as much as I do, there are so many variations for this recipe, this can be your go to recipe.