Mum’s favourite lemon drizzle cake

My mum’s absolute favorite cake is lemon drizzle cake. It’s also one of Britain favorite cakes, and one of mine at that matter… There is something really quite cool about baking quite an ordinary sponge in the oven, but then drenching it in flavour that soaks through the whole cake. It’s so fresh and zingy and goes perfectly with a cup of tea. It’s a classic British combination.

Lemon drizzle

It’s traditionally made in a loaf pan, but I couldn’t find mine so i’ll make some excuse about it looking better in a circle shape… In reality, it doesn’t matter what shape you bake it, any shape will have the same lemony deliciousness!

Ingredients:

– 75g of Softened Unsalted Butter – plus extra for greasing
– 125g of Caster Sugar
– 150g of Self Raising Flour
– 1 tsp Baking Powder
– 2 Medium Eggs
– 1 tbsp of Lemon Curd (Optional)
– 2 1/2 tbsp of full fat milk

For the drizzle:

– Finely grated zest and juice of 1 lemon
– 2 tbsp of granulated sugar

Method:

1. Heat the oven to 180C. 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 up to 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 sugar and pour all over the hot cake so it soaks all the way through.

5. Enjoy!

 

 

The Perfect Victoria Sponge

  The Perfect Victoria Sponge

Believe it or not, this was actually the first Victoria Sponge I have ever made. I haven’t called it the ‘perfect’ sponge because I think mine is perfect, it’s good but I’m not that big headed, the recipe calls it this and I can see why! A Great British Bake Off recipe by Mary Berry; yum! I’ve done my very first step by step recipe (woo :D) so I hope you all like it, it’s a beautiful light sponge made by the creaming method.

You will need:

225g unsalted butter, softened

225g caster sugar

4 free-range eggs

1/2 a teaspoon vanilla extract

225g self-raising flour

1 tablespoon milk

For the filling:

200ml fresh double cream (optional)

6 tablespoons jam (any flavour)

25g white chocolate or icing sugar to finish

1.Preheat the oven to 180 degrees. Beat the softened butter with a spoon or electric whisk until smooth and creamy

2. Add the sugar in 3-4 separate additions and beat until light and fluffy

3. Crack the 4 eggs into a separate bowl, whisk up with the vanilla extract

4.Add the egg mixture to the butter and sugar and blend carefully, you don’t want to knock any air out

5.Sift the flour onto the mixture and then add the milk. Fold gently using a metal spoon

6.Scrap down the sides of the bowl with a spatula

7. Spoon the mixture evenly between the 2 greased tins and place in the oven for 20-25 minutes. It is ready when the top is golden brown and springy to touch

8. Remove from the tins and leave to cool.

9. Spread one half with whipped cream and one with jam

10. Sandwich together and ice or sprinkle with icing sugar

Really Easy Soft White Chocolate and Fudge Cookies

Some of the best cookies I have ever tasted, and so simple!

Makes 18 medium sized cookies

You will need:

200g butter

200g caster sugar

2 tbs golden syrup

300g self-raising flour

100g white chocolate chips

100g fudge chunks

1. Preheat the oven to 180 degrees. Grease 2 – 3 large baking trays (or bake in 2 batches)

2. Put the sugar and butter into a bowl and stir into a paste. Add half the flour, all the golden syrup and the fudge and white chocolate pieces and stir into a dough. Add the last 150g of flour and stir until completely mixed.

3. Use your hands to roll small balls of dough and spread them evenly on a baking tray. Do not set them too close as they will spread out and you don’t want them to touch.

4. Bake at the bottom of the oven for 8- 12 minutes, or until the edges of the cookies look brown. Remove from the oven and leave to cool completely on the tray; they will not look cooked when you get them out of the oven but once they cool they will harden into perfect cookies.

I love this recipe, It is the ultimate recipe for soft, sticky centred cookies!