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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Quick Lemon Drizzle

      A simple but tasty cake for when you fancy a cake but haven't got all day - bish bash bosh!

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      Ingrdients

      • Eggs (up to you how many) (approx 60g per egg)
      • Plain flour
      • Butter
      • Sugar
      • 1 dollop of natural yoghurt
      • 1 Lemon (or more if you're feeling in a zingy mood)
      • Baking powder

      Method- Cake

      • Weigh your eggs... then match the weight for sugar, butter and flour
      • Cream together sugar and butter
      • Beat eggs and mix them in
      • Mix in flour with a 2 baking powder (2 level tsp for every 150g flour)
      • Add a dollop of yoghurt (heaped tbsp or so)
      • Add the zest 1 lemon
      • Mix well and bake at 180°C for 20-30 mins or until a knife pulls out clean

      Method - Drizzle (as soon as the cake is out of the oven)

      • Mix together a couple of tsp of sugar with the juice of the lemon
      • Stab the cake with a skewer or fork and pour over

      * The 'weight of an egg technique' can be used for a simple sponge or lemon can be swapped for chocolate, nuts or berries etc

      Added by: Behla

      Tags: Cake Lemon

      Add comment
      Revision

      The method for this delicious sounding recipe seems to need a bit of tweaking -- cream the butter and sugar together rather than cream butter and flour together, then mix in beaten eggs is how I would make it. Also, the rule of thumb that I follow is to either pour a cooled sugar/lemon mix over a hot cake, or a hot sugar/lemon mix over a cool cake. This seems to work better. Don't forget to puncture the cake with a tooth pick or a skewer to facilitate absorption.

      Virginia Jones 06 May 2016

      Reply

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