Lemon Drizzle Bundt Cake
15.5.16
It has to be great.
It has to be creative.
It has to be unique.
It has to be about cake.
But this isn't just any cake!
This is the perfect whip-up-on-a-Sunday-afternoon, take-to-a-friend's-house, or just eat-on-your-own-with-a-big-glass-of-milk kind of cake.
It's guaranteed good, I mean I adapted the recipe from The Londoner, so this cake comes with something short of pedigree.
But let's not dwindle too long on this introduction, we have some work to do!
You will need:
- 3 eggs
- 170g all purpose flour
Now this is where I've got you fooled - I actually used 70g of regular all purpose, and 100g whole wheat flour. Not only is this cake good, but it's healthy now. Ha.
- 1 teaspoon baking powder
- 170g sugar
- 170g unsalted butter
- 2 Lemons (you will need to squeeze the juice from these, and grate the zest)
- 110 g powdered sugar (this is just a rough figure, you may need to add more depending on amount of juice you get from your lemons)
Preheat your oven to 400F or 205C.
Start by combining the the dry ingredients. Then add in the eggs, softened butter and lemon zest. You can do all this by hand, or using a mixer (which is what I did).
Once you have a nice smooth batter, spoon it into the baking pan of your choice. If you are like me, go ahead and pop to the shop and get yourself a nice bundt mould. Otherwise, feel free to use a regular loaf tin like Rosie did in her post. Just remember to rub a little bit of butter on the bottom and sides to avoid any unwanted sticking (the only kind of sticking action we want here is from your mouth to the cake once it is out of the oven).
Now slide the cake into your oven for about 35-45 minutes, and let's start working on the drizzle.
This is where things get a bit tricky.
Combine the lemon juice and powdered sugar into a bowl. Whisk the two together, until there are no more lumps. Sounds easy enough right? Well, here's the trick. You want this to be a drizzle, so that when you pour it over the cake, it slowly makes it way down the sides - almost like slow motion footage of an avalanche.
So if you find that after mixing the lemon juice and powdered sugar, you are still left with an overly-sugary lemonade, keep adding sugar until your mixture turns to a thin paste-like consistency.
By this time, hopefully you haven't burned your cake trying to figure out the exact lemon-sugar ratio for this drizzle. I mean what's a good drizzle without a cake to actually drizzle it on?
When the cake is slightly browned, and your fork comes out clean, take the cake out of the oven. If you've decided to use a bundt tin, flip it over, and transfer the cake to your serving plate.
After about a few minutes, take a screwer (a chopstick will work too, or even a knife) and go around the entirety of the cake and make some holes in it. This will help the drizzle to seep inside the actual cake and make it nice and soft.
Once the cake has cooled (it can still be slightly warm at this point, not to worry too much). Use a spoon to decorate the cake. All you really need to do is spoon the mixture onto the top edges of the cake, and watch as that lemony-goodness does its magic.
This next step is completely optional, but if you've used the bundt cake tin, feel free to wash some berries (totally your choice which ones) and add them to the middle funnel of the cake.
Now comes the easy part of baking (and arguably the best part) - enjoying your creation!
I'm just going to say that plates are totally optional here. Let's face it, the less time spent washing plates, the more time spent enjoying your cake!
1 comments
Mmm...Sounds perfect for an afternoon with tea and friends! Enjoyed reading that :) Look forward to more posts! xx
ReplyDeleteMelody