Welcome or welcome back to my blog!
Did you enjoy my last blog post about my favourite blogs? If you haven’t read it, it should be linked at the bottom of this blog!
For this month’s recipe of the month I am going to share my favourite lemon drizzle cake recipe! On my instagram this is my most liked and commented post so I thought you lovely lot might want to know what recipe I used! I use the BBC GOOD FOOD recipe which is what I use for a lot of my bakes! They almost always turn out good and they are usually really reliable! (This is a link to all of their recipes!)
THE BEST LEMON DRIZZLE CAKE RECIPE!
for the cake:
225g of unsalted butter (soften it to cream easier!)
225g of caster sugar
4 eggs (I used my allotment egss as the have more yolk so try to get as yolky eggs as you can :))
225g of self-raising flour
1 lemon, this needs zesting. (You can save this lemon’s juice for the drizzle!)
for the drizzle:
1 and 1/2 lemons (just the juice)
85g of caster sugar
(You may need a tincy bit of water but you can judge this on how runny your drizzle is.)
- Beat together you softened (this is important as it makes the creaming so much easier!) butter and sugar until it’s pale and creamy or you can’t see any sugar granules in the mix.
- Add the eggs one at a time and slowly beat them in. Doing this one at a time allows the eggs to be thoroughly distributed through out the mix because there is nothing worse than biting into a bit of burned egg!
- Sift in the self-raising flour. I used to never sift because I thought it took way to much time but I’ve realised that sifting is really important because it gets more air into your cake making it more fluffy and lighter! So don’t be a younger me and not sift the flour otherwise you may end up with a dense cake!
- Next add the lemon zest and mix until everything is incorporated. Make sure you do this with a spoon rather than the beaters because the beaters will knock all of the air out of you sifted flour leaving you with a dense cake!
- This is when I would pre-heat your oven. My oven is a fan oven so I put mine on 160 ℃ but if you have a normal oven, it is 180℃ or Gas 4. I know most recipes pre-heat the oven at the very start of the recipe (no difference in the original recipe) however I always find the oven gets up to temperature way before I have finished making my mix which annoys my Dad because I’m wasting electricity so to avoid this happening I pre-heat my oven half-way through making my mix so its up to temperature just before whatever I’m making is ready to go in.
- Its now time to prep your loaf tin. The dimensions for this cake are 8x21cm. I have silicon loaf tins so I don’t have to line mine but if your’s are metal just line them with grease proof paper to stop the cake sticking to the tin! I would hate for any of you cakes to stick to the loaf tin after all your hard work!
- It is now time to bake your cake! Make sure your oven is up to temperature before the cake goes in. Place your cake on the middle shelf of your oven and set a timer for 20 minuytes. When the timer goes off, turn you cake around so a different side is facing the back of the oven. This just allows the cake to get a more even bake as the back of the oven will be hotter than the front. Make sure you do this quickly (and safely! Use oven gloves!!) so not all of the heat escapes the oven. And then set a timer for 18 minutes.
- When the timer goes off its time to get the cake out of the oven! You’ve come all this way so if you don’t think the cake is cooked make sure you pop it back in the oven for slightly longer! My tips for making sure your cake is cooked: stab it with a skewer and if the skewer comes out clean its most likely cooked. Do this a few times in different parts of the cake just to make sure its cooked everywhere. My next tip is slightly weird but stick with me, listen to the cake. Be careful with this as I once burned my cheek and I can tell you that that was not a fun experience! If the cake is sizzling loudly it isn’t fully cooked! My final tip is gently shake your cake. If it wobbles then it may not be cooked so pop it back ion the oven for slightly longer.
- Whilst the cake is cooling in the tin its time to make the drizzle! Mix your lemon juice with the sugar in a little bowls. If you drizzle is really thick add a tiny bit of water but trust me only a tiny bit because a tint bit loosens the drizzle A LOT!
- When the cake is slightly warm (not boiling! Don’t burn yourself!) prick the cake with a fork or skewer. This allows the drizzle to sink into the cake and make it moist rather than just be on the top. Then carefully pour the drizzle over the cake. You may want to do this is in stages. What I mean by this is pour a little bit and wait till that sinks in then pour a little more and keep going until its all gone.
- Then wait until your cake is completely cool before you tip it out otherwise your cake could collapse which would be extremely sad after you’d almost finished it!
- Now the most important step! ENJOY YOUR CAKE!
I hope you enjoyed today’s post! Please head over to my instagram to check out my other bakes!
QOTD: Please be honest with me, do you like these recipe posts or would you prefer me to just scrap the whole idea? I won’t be offended, I just want to post comntent that you guys actually want to read!
the blog girl <3xxx