It’s that time of year again when everyone gets their bake on! It’s Great British Bake Off season… with Paul Hollywood’s sarcastic quips, Mary’s facial expressions and a group of amateur bakers put under tremendous pressure, you can’t go wrong
This week, in order to join in with the GBBO (Great Bloggers Bake Off), I’ve decided to bake a good old lemon drizzle. Now worry to disappoint, but this isn’t any fancy watermelon infused, candy-popping extravaganza; it’s just a simple lemon cake. I was going to attempt a mirror cake for this week’s bake, but I was at a wedding on Saturday, recovering yesterday and today I’ve had visitors, so the lemon cake was perfectly easy to knock-up before they arrived, and went down wonderfully with a cup of coffee.
The bakes to choose from are always the same as the bakes that are shown on tv, so essentially we are baking a long with them.
If you want to join in, head on over to Mummy Mishaps where she’ll be doing the linky each week.
My recipe this week for the lemon cake has come from my days at pastry school. I can never go wrong with this recipe as I always have Chef Julie (the head of patisserie at LCB) speaking in my ear when I bake it; I can always hear her witty remarks and sarcastic laughs as I bake it, as she was the one who supervised us over this bake, and gave us a really detailed break down as to why our cake has a certain crumb etc at the end… Really wish I could remember why now!
175g caster sugar
100g egg (about 2)
1 lemon, zested
175g plain flour
2.5g baking poweder
85ml milk (you may not need all this)
90g icing sugar
2 lemons, juiced
1. Pre-heat oven to 170 degrees/150 degrees fan. Cream the butter in a kitchen aid when at room temperature.
2. Add all the sugar into the mixer and mix until creamy and combined.
3. Whisk eggs and add gradually to the batter mix until incorporated.
4. Zest the lemon into the batter and mix in.
5. Sieve flour and baking powder and fold in gradually to the batter mix. Make sure there are no flour traces in the mix as this will show up in the cooked cake.
6. Add milk gradually. You may not need all the milk, so it’s best to pour in gradually until the batter is at dropping consistency.
7. Line a loaf tin (lb loaf tin) with baking paper or use a loaf liner like I did. Pour in batter and level out.
8. Bake in the oven for about 45 mins, until a skewer comes out clean when poked in the middle.
Now for the glacage (to be ready as soon as the cake comes out)
9. Weight out the icing sugar and squeeze the lemon juice into a bowl and take out any pips that fall in. Pour the lemon juice into the icing gradually, and mix to combine. You want it to be a quite runny consistency.
10. Pour over the cake as soon as it comes out of the oven. Leave to cool.
Do let me know if you also plan to join in with the GBBO! Until next week!