A Sweet Escape

Let it be said that baking is not for everyone. Some have a flair for it, others despair. There are certain individuals with a passion for baking. For them it comes as easily as breathing whilst for others, the prospect of having to make things from scratch is just plain daunting. I mean why bother when you can just as easily get what you need from a store, mess-free and stress-free, right?

I don’t agree. I myself, find that making things from scratch is extremely therapeutic. There is just something about making things yourself that is so rewarding. Taking the time, putting it into creating something that is all down to you. Much like chocolate buttons in a Bain Marie, I find that when I’m baking, all of my problems melt away for a short period of time.

That being said, one of my favorite things to bake is lemon drizzle cake. It’s a crowd-pleaser that is cheap, easy to make and really doesn’t use many ingredients, or take too much time to produce. Today I share with you my “foolproof” recipe, with the hope that it turns out for you as it always does for me, edible.

The recipe itself is nut-free, vegetarian and theoretically serves 8-10 people. That, of course, is just a guideline. This moist zesty sponge goes down perfectly with a nice cup of coffee on a lazy Sunday afternoon. All in all, it roughly takes about an hour to produce so you don’t even have to spend too much time in the kitchen!

Minion’s Lemon Drizzle Cake Recipe

To make this cake you will require:

Equipment:

  • Scales or Measuring Cups 
  • Measuring Spoons
  • Wooden Spoon/Spatula/Electric Mixer (it’s all down to preference really)
  • 2lb Loaf Tin, lined and greased

Ingredients for the cake:

  • 8oz / 225g / 1 cup butter
  • 8oz / 225g / 2.25 cups all purpose flour (sifted)
  • 8oz / 225g / 1.25 cups castor sugar
  • 1 teaspoon of baking powder
  • 4 medium eggs 
  • Zest of 2 lemons 

Ingredients For the topping:

  • Juice of 2 lemons
  • 3.5 oz / 100g / 0.5 cup granulated sugar

Method

  1. Start off by preheating your oven to 180°C / Gas mark 4 / 350°F. Then grease and line your tin. Doing this, though it may seem tedious, ensures easy removal of your cake and prevents it from sticking to the pan. It also makes washing up a million times easier! 
  2. In a mixing bowl, combine the butter, castor sugar, flour, baking powder, eggs and lemon zest. Beat together until fully incorporated. Though it may seem a little unconventional, I add the juice of half a lemon to the mixture. That’s entirely down to preference.
  3. Spoon the mixture into your lined tin/pan and level it to ensure it’s evenly spread out. Place into the oven and allow to bake for 30-35 minutes. When it is done it should be golden brown and springy to the touch. A skewer should come out clean when inserted into the cake.
  4. Whilst your cake is baking in the oven, stir together the granulated sugar and lemon juice. This will make the crunchy lemon topping for the sponge. 
  5. After removing the cake from the oven, whilst the cake is still warm, spoon the topping over the cake ensuring complete and even coverage. Allow it to stand in the tin until it is cooled. 

So there you have it. All that’s left to do now is stick the kettle on, make yourself a cuppa, sit back and enjoy a slice of your creation. 

Article by xMinion 3

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