Saturday, 17 August 2013

Lemon Drizzle Traybake.

I'm really enjoying baking citrus bakes this year, and they have been a lovely refreshing change to my usual chocolate cakes. I first discovered how easy it is to bake a lemon drizzle cake from Nigella's How to be a Domestic Goddess baking book, but that recipe was a loaf cake. This lovely offering from Jo Wheatley's A Passion for Baking is a traybake, which I always think is great for cake sales and for little kiddies, as the square pieces are easy to handle. The method for this cake uses the all in one method, all the ingredients are added to the bowl which helps on the washing up! The cake was very moist, the flavour of the lemon came through and the lemon syrup made the cake very sticky.
Here is how my lemon drizzle cake turned out:

Lemon drizzle cake.


Lemon drizzle cake

I first started by creaming the butter and sugar.
Butter and sugar creamed together.

I then added the flour and eggs in batches.
Eggs n flour added.

I also added milk when adding the flour.
Flour added.

I then added the lemon zest to the mix.
Lemon zest added.

Lemon drizzle pre bake.

I started on the drizzle, I placed the sugar in a pan and squeezed the lemon juice into the pan.

Lemon juice added to sugar.

Lemon and sugar for syrup.

Lemon and sugar boiling.
Recipe for Lemon Drizzle Cake.
Ingredients
300g unsalted butter, softened
340 g caster sugar
5 large eggs, beaten
340g self-raising flour
50 ml full fat milk
finely grated zest and juice of 2 lemons
150g granulated sugar.
You will also need a 25x 20 cm tin, greased and lined with baking parchment.

Method
Preheat the oven to 180C/350F/Gas Mark 4
Cream the butter and caster sugar together until pale, light and fluffy: this is easiest in a free-standing mixer or by using an electric hand whisk. Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and milk to combined. Add the milk and grated lemon zest and mix again until smooth.
Spoon the mixture into the prepared tin and spread level using a palette knife.
Bake on the middle shelf of the preheated oven for about 1 hour or until well risen, golden and a wooden skewer inserted into the middle of the cake out clean.
Remove the cake from the oven. Mix the lemon juice with granulated sugar and slowly over the top. Leave the cake to cool in the tine before serving.

xxx
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1 comment

  1. Lemon drizzle cake is one of my favourite cakes - this looks amazing!

    ReplyDelete

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