Tag: cake recipe

Pre-Heat your oven to 160 degrees centigrade (fan).

Grease and line a loaf tin. The loaf tin liners that I refer to in the video, are shown below on an affiliate link.

Place the butter in a bowl along with the caster sugar. In the warmer months you can beat it together with a wooden spoon, however in the colder winter months, you may need your hand mixer to help soften the butter. Mix for about two minutes.

Then add the zest of an unwaxed lemon. The fabulous lemon zester that I used in the video, is also shown in the affiliate link, further up the post. Once the lemon zest has been added, mix again for a moment or two.

Next add the lemon curd. If you want to know how to make my home-made lemon curd then you can find it by going to my lemon curd recipe. Stir the mixture again.

Now you need to alternate adding the flour and the beaten egg mixture. An example of how to do this on the video. Add a bit of each at a time and mix, until all the flour and egg is used up.

Then you need to get a spatula around the bowl, to ensure that there is no pockets of flour or other ingredients, and that everything is mixed through properly.

Put the cake mixture into the lined loaf tin, then place into the centre of the oven for anywhere between approximately 30-40 minutes. You need to make sure that the cake is cooked, so check with a cake tester to see if there is any uncooked cake mixture. Keep baking until it is cooked, but be careful to not overcook as this will give an over dry sponge. If your cake is turning overly brown on the top and not cooked in the centre, you could use a little baking parchment and loose foil over the top. This is also explained and demonstrated in the video.

Then get a bowl and add either 1/2 or the whole juice of the lemon. Add the granulated sugar and mix. Whilst the cake is fresh out of the oven, stab the cake with something like a BBQ skewer all over the top plenty of times. Do not remove the cake from the tin. Pour the lemon and sugar over, ensuring that any sugar is evenly spread out on top. This allows all the lemon and sugar to get into the cake sponge.

Leave the cake to fully cool down before removing from the tin.

The cake is now ready to eat. As a further suggestion you could slice the cake in half and extra lemon curd, and or some buttercream. This is a great lemon drizzle cake, that will probably not be around for too long in your home!

A cake tester stick which is similar to what I use in my baking, is at the affiliate link section above this recipe section.