Man, I can this Birthday cake being the death of me. If you haven’t caught up with Part 1 then go and read it first (here’s a WARNING: It’s naughty!). I’ve been working up a sweat every morning since the first week of January but to watch my fiance eat his cake is going to be a struggle; particularly when he’ll be scoffing another of my favourites which is today’s blog recipe: Lemon Drizzle Cake.
When I do occasionally bake, I only focus my efforts on the highest rated treats like I have in this case to avoid disappointment and can’t recommend the BBC Good Food site enough for stuff like this.
So, dare if you will. I’ll be glad to see the back of this cake already(!)
- 225g unsalted butter, diced
- 225g caster sugar
- 4 eggs
- 225g self raising flour
- Zest of a lemon
For the Topping
- 85g caster sugar
- Juice from 1 & 1/2 lemons
- Preheat the oven on gas mark 4 or 180c.
- In a food processor, cream the butter and sugar together until pale and creamy.
- Slowly add the eggs, mixing on the lowest setting of your processor.
- Transfer to a mixing bowl and sift in the flour and add the zest and stir until there are no traces of flour left.
- Butter and line a greaseproof loaf tin (or I used a round 9″ cake tin) and spoon in the mixture, smoothing over with the back of a spoon.
- Place in the oven for 40 minutes and test with a skewer to see if it comes out clean. If not, continue to bake for fives minutes at a time.
- Place the cake on a cooling rack. Meanwhile, mix the topping in a jug and pierce the cake several times and pour the lemon and sugar over the top using a sieve.
- Leave to cool completely and tuck in!
I do have one final chocolate cake layer to come, so stay tuned for tomorrow!
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