Lemon Drizzle Cake – Birthday Special!


IMG_2695So Alex suggested we bake mummy her favourite Lemon Drizzle Cake for her birthday last week.  A really nice idea, but this is a birthday, and as nice as this recipe is I felt that for a special occasion we had an opportunity for some serious cake pimping, so roll on the ‘Birthday Special’ version!

You don’t have to pimp your cake – the basic lemon drizzle recipe is still terrific, but if you want to make an impression follow the recipe right to the end…

Fills 1 * 2lb Loaf Tin

Ingredients

For the cake:
  • 225g Butter, diced & softened
  • 225g Sugar
  • 4 Eggs
  • 225g Self Raising Flour
  • 1 tsp Baking Powder
  • 1 tbsp of Poppy Seeds
  • zest & juice of 2 lemons
For the Drizzle:
  • zest & juice of 2 Lemons
  • 100g Sugar
  • 1 tsp Poppy Seeds
  • 1+ tbsp Icing Sugar
For the pimping:
  • about 100ml Lemon Curd
  • 300ml Double Cream, whipped

Method

  • First make the cake by creaming together the butter and sugar, either by hand or in an electric mixer
  • Once smooth, beat in the legs one at a time making sure they are well combined before adding the next to prevent curdling
  • Fold in the flour, baking powder, poppy seeds and lemon until smooth
  • Line a 2lb loaf tin with greaseproof paper making sure there is plenty of paper extending above the tin sides – this will help with the drizzling later
  • Pour the cake batter into the tin, roughly even out and bake in a preheated oven, 160oC fan, for about 45-50 minutes until golden brown
  • Meanwhile make the drizzle by beating the lemon juice, zest sugar and poppy seeds (but NOT the icing sugar) in a bowl for a couple of minutes until the sugar dissolves
  •  When the cake has cooked, remove from the oven but leave in the tin.  Allow to stand for a few minutes before drizzling the lemon syrup evenly over the top.  Do this in 2 batches a few minutes apart, allowing the first batch to soak in
  • Generously dust the top of cake with the icing sugar, which should soak up some of the drizzle and form a crust once set. Allow the cake to fully cool before removing from the tin and peeling of the paper

 

OPTION 1: Eat now! – serve in polite slices

OPTION 2: Pimp Your Cake!

  • Carefully cut the cake in half as if you were making a Victoria sandwich
  • On the bottom half, spread the lemon curd in an even layer
  • Use a piping bag with a wide nozzle to cover the lemon curd with the whipped cream
  • Reassemble the cake and serve, again in polite slices – this time you’ll need a cake fork!

 

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One Comment Add yours

  1. TheGirl says:

    Hmmmm…I just read the lemon curd recipe, and this sounds just delightful.

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