Monday, 25 February 2013

The Stylista and the Lemon Dizzle Cake ....

I think I speak for a lot of people when I say I can't wait for the summer to begin.

No more tights and big coats.. dainty shoes can come back out with no fear of the rain and snow destroying them. Though one of my favourite activities is my love of alfresco dining and being to enjoy yummy food, with less of a craving for stodgy cottage pie and enjoying light meals in the radiance of a beautiful sunset.... ahh bliss!

As this Sunday was miserable weather and I knew my work colleagues were going to need a Monday pick me up today. I went and made one of my favourite spring treats... Lemon Drizzle Cake. With a dollop of crème fraîche and some summer berries it is seriously yummy food!

Here is my recipe below that I follow:
200g Unsalted Butter (room temperature)
250g Caster sugar
3 eggs (at room temperature)
2 unwaxed lemons
250g self raising flour
1/2 teaspoon baking powder
100ml milk (at room temperature)

Topping: 100g sugar
Tub of Betty Crocker butter icing ( sold in Sainsburys and Morrisons)

Pre-heat the oven to 180 C/350 F. Put the butter into the bowl and beat with a wooden spoon or electric mixer for a minute until the butter is smooth and creamy. Add the sugar and beat until pale and fluffy add in the three eggs and mix in.

Rise and dry the lemons. one at a time great the rind of both lemons into the bowl (only the yellow bit - DO NOT add the white pith as it is really bitter)put the lemons to one side as we will be juicing them later! Shift into the mixture the flour and the baking powder and then add in the milk.

Mix everything together till you get a smooth mixture( with no lumps in) and scrape the mixture in to a greased round cake tin ( one with a removable bottom is the best).

Place in the oven and cook for about 55 minutes, until golden brown on top. check by prodding with a cocktail stick if you are unsure it is cooked. While your cake settles on the side for a couple of minutes mix the remaining caster sugar with the juice of both of those lemons you had put to one side - this will make the lemon drizzle!

Once you have the drizzle ready - poke 20 odd small holes into the cake top with the cocktails stick ( so it looks holey! and then drizzle the drizzle over the top. as the cake is warm it will seep in.

Let the cake cool for a further 10minutes and then take out of the tin and leave to cool on a wire rake... after that you can eat till your hearts content.

As you can see from the image I added butter icing to mine.... tastes even more awesome.