For example, when I was making this cake – my 6 week old daughter Tilly decided that she wanted feeding 10 minutes before it was due to come out the oven. PANIC STATIONS! I somehow, miraculously, managed to solve both problems but it was an interestingly tense situation I can tell you!
I am slowly learning that timing is everything in these early weeks. Especially if you are trying to bake or cook as well. I’ve also learnt that one handed multi tasking is something you have to adapt to…
And these tiny people are much more intelligent than they let on. I mean, Tilly already knows how to take a selfie!
Baby antics aside, I wanted to keep it nice and simple again with this weeks recipe. Truth be told, I don’t have time for anything other than simple at the moment! So here’s what you need to make a gorgeous lemon drizzle cake with an easy Easter decoration.
(Recipe adapted from BBC Good Food.)
For the Cake
- 225g Unsalted Butter, Room Temp
- 225g Golden Caster Sugar
- 4 Eggs, Room Temp
- Zest of 1 Lemon
- 225g Self Raising Flour
For the Syrup
- 85g Golden Caster Sugar
- Juice of 2 Lemons
For the Icing & Decoration
- 225g Icing Sugar
- Juice of 1 Lemon
- 180g Cadbury’s Mini Eggs
- 20cm (8″) Round Loose Bottomed Cake Tin
Lightly grease the base & sides of the cake tin and line the base with baking paper.
Preheat your oven to 180°C/Fan 160°C.
Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.
If the mixture starts to curdle, just add a tablespoon of flour into the batter and mix it through.
Add in the lemon zest & sift in the flour. Mix again until the batter is nice and smooth but try not to over mix.
Simply weigh the sugar into a jug & squeeze over the lemon juice. Give it a good stir until the sugar has dissolved, then leave to one side until the cake has come out of the oven.
To make the icing, sift the icing sugar into a large bowl and add the lemon juice. Stir well with a spoon until smooth. It should be a little thick but still runny.
Now for assembly!
Remove the cake from the tin & peel off the baking paper from the bottom. Place on a wire rack set over some newspaper or a baking sheet.
If your cake has domed in the middle, you may like to level it off with a sharp knife first. Otherwise, simply pour the icing over the cake and encourage it to drizzle down the sides with a spoon.
It will keep in an airtight container for 3-4 days. I absolutely love lemon drizzle cake! Not only is it a baking classic, it’s incredibly simple to make and really easy to turn into an Easter dessert. It’s also something that the kids can get involved with. And no, I don’t mean by screaming when it’s almost ready like Tilly, I mean by actually getting stuck in and baking!
What a fabulous dessert to have at the centre of your dinner table this upcoming Easter weekend.
And on that note, I will catch you all next time!
Miss KitchenMason (And Tilly! x )