Since we're all stuck inside for lockdown, many people are currently baking to pass the time, including me! So, Curly Cooks is a series on the various items that I'm making while on lockdown, most of which will carry personal stories. Today's recipe is an afternoon tea classic and an all time favourite: Lemon Drizzle Cake.
Curly Cooks: Lemon Drizzle Cake
My mum used to make this tasty treat a lot when I was younger, with a few
fundamental differences: she did it as a traybake, and she called it
'crunchy top' lemon cake. This was thanks to the tasty layer of lemon juice
and sugar that she would pour on the top when it was hot. So, my version of
this recipe is a mixture of her recipe and the classic one.
First of all you want to cream together the butter and sugar, then add the
eggs and stir it until it is all mixed in. Next, add the self raising flour
to make the mixture lovely and smooth.
Add the zest of one and a half lemons and stir to incorporate.
And that's the batter done! Super easy.
Now pour the mixture into your baking tray or loaf tin, however you want to
cook it.
If you're using a loaf tin, bake it in the oven for 30-40 minutes, until it
is spongy and an inserted skewer comes out clean.
While the cake is in the oven, prepare the topping. Juice the lemons you
zested and mix them in with the granulated sugar.
Once the cake is out of the oven, poke holes in the top of it, all over.
Then, pour the lemon juice mixture over the top of the cake so that it falls
into the holes. You also want a good amount of it to rest on the top of the
cake in order to create the illustrious crunchy top.
Sprinkle the zest of the last half lemon over the top while it is wet, so
that it will stay, and allow the cake to cool.
Crunchy Top Lemon Drizzle Cake
Prep time: 20 minutes Cook time: 40 minutes Serves: 1-8
Ingredients:
175g butter/margarine
175g caster sugar
175g self-raising flour
3 eggs
2 lemons, zested and juiced
50g granulated sugar
Steps:
1. Preheat the oven to 180C and prepare a loaf tin with baking
paper.
2. Cream together the butter and sugar.
3. Mix in the eggs, and then the flour.
4. Mix in the zest of the lemons, leaving a bit (about half a lemon's
worth) for later.
5. Bake in the preheated oven for 30-40 minutes, until it is spongy and
a skewer inserted into the middle comes out clean.
6. Mix together the lemon juice and granulated sugar and put to one
side.
7. Poke holes in the top of the cake (while warm), all over but not so
much that the top of the cake is ruined (I'd say maybe 4 rows of
holes).
8. Pour the lemon juice mixture over the top of the cake, and then
sprinkle on the remaining lemon zest.
9. Leave it to cool so that the topping becomes hard and crunchy.
10. Serve and enjoy!
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