cake recipes

Sugar Stories: Cleo and the Lemon Drizzle cakes

January 26, 2014

lemon drizzle cake recipe

 

Every weekend, I tell myself that I am going to have a quiet one. And once again, I ended up going out, and staying up late. Needless to say, I felt particularly fragile today. Anyway, what always makes me feel better is some warm baked goods. This is my first post of Sugar Stories where I ask my friends and families about their favourite desserts and then I bake them for them to try. I really like finding out people’s stories and nostalgia behind their favourite foods.

I met Cleo at university about 4 years ago. She is an artist’s assistant in Berlin and we like to hang out and watch english tv shows, drink tea and sometimes eat waffles at Kreuzberg’s Wander Waffel… SO YUM. She loves the tang of a good lemony desserts, so naturally Lemon drizzle cake is one of her favourites. GOOD CHOICE!

lemon drizzle cake recipe  

 For her a lemon drizzle cake reminds her of the summer, with it’s refreshing flavour. She says “it’s simple and moist and it goes perfectly with a cup of tea” – what more could you want?

lemon drizzle cake recipe

lemon drizzle cake recipe

 lemon drizzle cake recipe

Mini Lemon Drizzle cake recipe

 Ingredients

200g butter, softened
175g caster sugar
2 lemons
3 eggs
200g plain flour
2 level tsps baking powder
Pinch of salt
50g ground almonds
2 tbsp milk

For the Glaze

150g icing sugar, sifted
2 tbsp lemon juice

  1. Preheat the oven to 180°C. Grease a mini bundt tray or equivalent.
  2. Cream together the butter and caster sugar until light and fluffy.
  3. Grate the zest from the lemons, and add all but two teaspoons to the butter mixture (leave the other two teaspoons to decorate at the end).
  4. Beat in the eggs on at a time. Now sieve in the flour, baking soda and salt and fold in gently and thoroughly.
  5. Finally fold in the almonds, milk and juice from 2 lemons. Mix in thoroughly.
  6. Divide the mixture between each bundt case and use a teaspoon to smooth over. Only fill 2 thirds full as it will rise in the oven.
  7. Bake for about 15 minutes or until a skewer comes out clean. Once cooked,  remove from the oven and allow to cool.
  8. In a bowl sieve the icing powder then add the lemon juice and mix in until its a thick, slightly drippy but not too liquid. If its too dry, add more lemon juice.
  9. Once the cakes have cooled, spread some glaze on, and the lemon zest on top.
  10. Eat with tea , just like Cleo does.

Happy Sunday guys

enjoy x

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