I have a passion for baking... a passion that encourages me to find a reason for cakes... no matter what it is. If it's not a special occasion... i'll make it one. Whether it's a cloudy day demanding for a fresh loaf of bread or a sunny day requesting a cream tea; you'll find me baking. Similarly, it is the perfect therapy; having fun with your sisters (if you can persuade them to join in... in my case hardly ever) and then afterwards, indulging yourself into the mouthwatering cake, with a perfectly brewed cup of tea. Yet this cake had an occasion, my sister lily's 16th birthday. It is the perfect lemon drizzle; just the right amount of lemon. Normally baked in a loaf tin. This is taken directly from the hummingbird bakery; I highly recommend you get a copy!
loaf
320g caster sugar
3 eggs
zest of 2 lemons
350g plain flour
1 and 1/2 teaspoon baking powder
250 ml milk
1/2 teaspoon vanilla extract
200g butter (melted)
syrup
freshly squeezed juice and zest of 1 lemon
50g caster sugar
Method
- Preheat oven to (170c) (gas3) (325F)
- Whisk put sugar, eggs and lemon zest.
- In a separate bowl sift the flour and baking powder.
- Combine the milk and vanilla extract in a separate bowl.
- add 1/3 of flour mix to sugar mix and beat.
- add 1/3 of milk mix to sugar mix and beat
- Repeat twice.
- turn whisk up until full combined and light.
- Add in the melted butter and whisk until fully combined.
- pour into a loaf tin and bake for 1 hr 15 ( mine is done in a normal cake tin and took less time... depending on your oven)
Whilst cooking... put the lemon juice and zest for syrup in a saucepan and add 100ml water... boil until it is thin syrup.
Drizzle over the hot cake. Leave to cool on a rack.
ENJOY!
I AM!
