This week we invested in Paul Hollywood's new book titled 'How to Bake,' (copy and paste this link - it's got some lovely recipes: look here.
Anyway, I was flicking through it in the supermarket and quickly spotted my first challenge. It was so easy and delicious (and very fast at disappearing) so I thought this should be the next recipe I should share.
'Mrs Post's Lemon Drizzle Cake'
Equipment Needed:
- Mixing Bowl
- Wooden Spoon (OR electric whisk)
- Weighing Scales
- 1Kg Loaf Tin
Ingredients:
- 75g of Softened Unsalted Butter - plus extra for greasing
- 125g of Caster Sugar
- 150g of Self Raising Flour
- 1 tsp Baking Powder (which wasn't in my cupboards, o-oh!)
- 2 Medium Eggs1
- 1 tbsp of Lemon Curd (I used a bit more to make it extra lemony!)
- 2 1/2 tbsp of full fat milk
For the (yummy) drizzle:
- Finely grated zest and juice of 1 lemon
- 2 tbsp of granulated sugar
Method:
1. Heat the oven to 180oC. Butter a 1kg loaf tin and line it with baking parchment.
2. Beat the butter and caster sugar together in a large bowl, either with an electric whisk or with a wooden spoon, until the mixture is light and fluffy, which may take upto ten minutes. Slowly add the flour, baking powder, eggs, lemon curd and milk, mixing all the time, until they are thoroughly combined.
3. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.
4. Meanwhile, for the drizzle, mix the lemon zest and juice with the granulated sugar. Pour the lemon drizzle over the HOT cake in the tin. Leave to cool completely.
5. Put the kettle on.
Anyway, I was flicking through it in the supermarket and quickly spotted my first challenge. It was so easy and delicious (and very fast at disappearing) so I thought this should be the next recipe I should share.
'Mrs Post's Lemon Drizzle Cake'
Equipment Needed:
- Mixing Bowl
- Wooden Spoon (OR electric whisk)
- Weighing Scales
- 1Kg Loaf Tin
Ingredients:
- 75g of Softened Unsalted Butter - plus extra for greasing
- 125g of Caster Sugar
- 150g of Self Raising Flour
- 1 tsp Baking Powder (which wasn't in my cupboards, o-oh!)
- 2 Medium Eggs1
- 1 tbsp of Lemon Curd (I used a bit more to make it extra lemony!)
- 2 1/2 tbsp of full fat milk
For the (yummy) drizzle:
- Finely grated zest and juice of 1 lemon
- 2 tbsp of granulated sugar
Method:
1. Heat the oven to 180oC. Butter a 1kg loaf tin and line it with baking parchment.
2. Beat the butter and caster sugar together in a large bowl, either with an electric whisk or with a wooden spoon, until the mixture is light and fluffy, which may take upto ten minutes. Slowly add the flour, baking powder, eggs, lemon curd and milk, mixing all the time, until they are thoroughly combined.
3. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.
4. Meanwhile, for the drizzle, mix the lemon zest and juice with the granulated sugar. Pour the lemon drizzle over the HOT cake in the tin. Leave to cool completely.
5. Put the kettle on.
The Finished Cake
Ready for a slice!
Much love xxx
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