It feels like an absolute eternity since I last shared a baking post with you, but with the return of Bake Off to our television screens, I've been well and truly inspired to get back into the kitchen and try out some new recipes. One bake which has been on my 'to try' list for an absolute eternity is the humble Lemon Drizzle Cake, so with some time on my hands a few weekends ago I seized the opportunity to fire up the oven, dust off my mixer and get to grips with a new favourite, taken from BBC Good Food:
Lemon Drizzle Cake
For the sponge: 225g softened unsalted butter, 225g caster sugar, 225g self-rasing flour, 4 eggs, grated zest of 1 lemon
For the drizzle: Juice of 2 lemons, 85g caster sugar
1) Set the oven to 180 degrees fan, and line a small loaf tin with grease-proof paper.
2) Combine the unsalted butter and caster sugar until you have a pale mixutre. Continue to mix, adding each egg one at a time and incorporating slowly.
3) Gently sift in the flour and mix until well incorporated.
4) Add in the finely grated lemon zest and mix in until thoroughly combined.
5) Transfer the mixture from the mixing bowl to the loaf tin, ensuring it's evenly spread and level.
6) Put the cake mixture in the oven and bake for 45 minutes. Use a skewer to check if it's baked- when inserted into the centre of the cake, it should come out clean.
7) Once cooked, remove the cake from the oven and allow to cool. In the meantime, juice your lemons and mix with sugar to drizzle.
8) Using a fork, pierce a series of small holes in the cake, as thoroughly as possible. Then, whilst the cake is still warm, pour over the liquid.9) Allow the cake to cool completely before removing from the tin and serving- preferably with a freshly brewed cup of tea!
This really is ridiculously easy to whip up and takes less than an hour or so. I've become seriously addicted to it over the last few weeks- and keep justifying my indulgence by questioning whether the lemon counts as one of my five a day!
Have you been baking anything recently?
(Image credit: Sarah Farrell, please do not reproduce without permission.)