Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: mrs bouquet on February 25, 2017, 14:04
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This summer's garden club schedule " A Lemon Drizzle Cake" in a 2 lb loaf tin.
Now, I really want to win this !!! so please can I have the best recipe ever, to help me on the way :D regards, Mrs Bouquet
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This one ;)
https://www.mumsnet.com/food/recipe/1299-Lemon-drizzle-cake
I make it with one of the 'spreadable from the fridge' butters, rather than the margarine in the recipe, I think it gives a better taste.
Good luck!
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I use lemoncello in the drizzle hic hic
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Mary berry has a good one or has it to be your own recipe.
chrissie b
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Thanks ladies for your replies, any recipe is ok, this class is not stipulated. So it needs to be the best one in the world !!!!!!! Mrs Bouquet
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I would use the Mary Berry recipe with the spreadable butter, a touch of powdered cardamom and a touch of limoncello in the drizzle.
The Mary Berry recipe will give the right ratio of baking powder. Self raising flour always needs a little baking powder to make the cake really light.
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thank you all for your ideas and it looks like Mary Berry is the way to go. Now I have to practice and make a few, I've got until August , thanks again, Mrs Bouquet
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Just a note on the Mary Berry Recipe - in most places on-line the quantities given are for a 1lb tin, so you'll need to double the quantities and cook for longer.
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One I have settled on over the years: (Usually in a springform or bundt ring but also works in a 2lb loaf tin)
The cake:
175g polenta (cornmeal)
100g plain flour
½ tsp salt
125ml low-fat natural yoghurt
1 tsp baking powder
180g unsalted butter
220g caster sugar
4 eggs
1-2 tsp lemon extract
zest of 2 large unwaxed lemons (or 3 small)
For the Drizzle:
juice of the lemons that you zested
100 g Icing sugar
For the Icing:
2tbsp lemon juice
100 g Icing sugar
Works for me!
Best wishes
HGB
1. Preheat oven to 180 C / Gas 4. Grease and line a 2lb loaf tin with greaseproof or baking parchment.
2. Sift together the polenta, flour, salt and baking powder.
3. Beat together the butter and sugar until light and creamy.
4. Stir in the lemon extract then beat in the eggs, one at a time.
5. Sprinkle the lemon zest evenly over the top
6. Add the dry ingredient mix alternating spoonfuls with spoonfuls of the yoghurt, stirring well after each addition.
7. Pour the mixture into the prepared loaf tin then bake for 45 to 50 minutes in the preheated oven, until a skewer or a knife inserted in the centre comes out clean. (I genreally check after 30 minutes and if the cake appears to be browning too quickly I cover with a loose lid of kitchen foil.
Drizzle:
8. Warm together the juice and icing sugar into a syrup. While the cake is still warm, make holes all over with a skewer and spoon the syrup over the warm cake still in the tin. When cooled, remove from the loaf tin and chuck the lining and cool the cake fully on a wire rack.
Dribble icing:
9. Sift the icing sugar then gradually mix in lemon juice until you get a thick pouring consistency. Randomly dribble lines of the icing over the loaf, different speeds give different thicknesses of dribble line. WHen all used, leave to set.
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I would like to make one, is it ok to use a loaf tin. Also I do not like the topping when it is crunchy sugar.
Could I make the topping with a pour- over sort of Icing Sugar with lemon juice ? or is there an even better way, thanks, Mrs Bouquet
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A few here for one in a tin and this one uses icing sugar in the drizzle...
Lemon drizzle cake in Cooking, Storing and Preserving - Page 1 of 1 (http://chat.allotment-garden.org/index.php?topic=125218.msg1469384#msg1469384)
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Thanks for that, regards, Mrs Bouquet