Wednesday, March 11, 2015

Lemon Cake with Lemon Drizzle


Lemon Cake with Lemon Drizzle, the magical balance of sweet and tart in the form of a moist yet crumbly baked good.

I hesitated to disclose where I found the inspiration for this recipe after my Lemon Cake with Lemon Drizzle turned out to look nothing like Rose's but, well... honesty is my weakness.  I'm terrible at keeping my own secrets!

Out of respect for the real thing (you can find the origin of this recipe here) and because I actually like my final product, I rearranged the name of my cake:  Lemon Cake with Lemon Drizzle.  (I used the same ingredients as the other so it is obvious that I lost something in translation.)  Lemon Cake with Lemon Drizzle is still an accurate description and my cake is perfectly palatable!


I don't typically have self-rising flour on hand but I thought I would try it this time since I remembered whilst I was at Whole Foods.  Self-rising flour is just 1 c all-purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt added to it.








Lemon Cake with Lemon Drizzle

Ingredients

3/4 c butter
3/4 c sugar
3 eggs
1 tbsp vanilla
3/4 c self rising flour
zest of 2 lemons, finely chopped
1/2 c powdered sugar
1/4 c lemon juice from the lemons you zested

Directions

Preheat your oven to 350 degrees F.  Grease a 4" by 8 1/2" loaf pan and set aside.

As always, first cream together your butter and sugar.  Add your eggs and vanilla, mix until combined.  Next add your flour and lemon zest and mix until just smooth.

Pour your cake mixture your greased loaf pan and pop that baby into the oven for 20 minutes.  Meanwhile, whisk your powdered sugar and lemon juice together to make the drizzle.

After 20 minutes, poke your cake in the center with a toothpick, if it comes out clean you're good to go.  If it doesn't, give it another 3 to 5 minutes and stand by closely to check every minute or so, so you don't over cook.  Once the cake is done, poke all over with the toothpick, give your lemon drizzle another whisk and pour evenly over the top of your cake.  With oven mitts I picked up my loaf pan and tilted this way and that to try to make sure the lemon drizzle was relatively even.

Let cool, then cut into slices and indulge yourself.  You deserve it.

(Full disclosure, we accidentally left our cake uncovered overnight and it was better the next morning!)


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