So we were busy yesterday morning, 18 cupcakes and 1 lemon drizzle cake all baked before 930am!
Here's the recipe for Lemon Drizzle Cake - simply gorgeous!
Lemon Drizzle Cake
6oz Self Raising flour
6oz caster sugar
3 eggs (hopefully you’ve got some happy hens in the garden laying them for you!)
1 lemon (or 2 if you like it strong)
2 tablespoons of Icing sugar
Pre-Heat the oven to 180 degrees C
You'll need a 2lb loaf tin, makes it easier if you have a greaseproof liner, but you can always use the Jamie Oliver method of greaseproof paper lining, and run a sheet under the tap for a few seconds and then gently (the water makes it more fragile) line your tin with it.
It’s the same as a normal sponge mix, add the margarine to the caster sugar and mix thoroughly until you get a smooth pale yellow paste. I find that the longer you mix the caster sugar and margarine the better!
Gradually add the eggs and self raising flour to the mixture a bit at a time.
Grate some lemon rind and add to the mixture with the juice of half a lemon (save the other half for later).
Bake until a skewer inserted in the middle comes out clean, it will obviously vary for different ovens, for my fan assisted oven its usually between 25 and 35 minutes.
When it has cooled, but before you turn it out of the tin, poke some holes in the topof the cake with a skewer.
Heat up the other half of the lemon juice and dissolve two or three tablespoons of icing sugar in it.
Pour the liquid into the holes on top of the cake and let it soak through.
Ta-dah! Done! Lemmon Drizzle Cake! Enjoy!
I know whenever I make it the cake doesn’t last for long so make sure you treat yourself to a piece first!
Hope everyone's sunday is going well!
Next job for us is to sort out the seed box!
What to grow or not to grow is the question, actually the question is how much can we fit in or not fit in, a bit like Alys Fowler, we want our garden to be productive and beautiful!
Speak again soon!!!