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Baking with Lucy! Lemon cake

Saturday, 3 May 2014
Mary Berry here with another one of my fantastic recipes. Just kidding, Mary Berry would probably sentence me to death if she'd have seen some of the things i've baked in my life. However, with practice makes perfect  I have (almost) managed to perfect a lemon cake and now I would like to pass on the recipe for you to try.
You will need:
3 eggs
170g Self Raising Flour
170g Caster Sugar
170g Butter
1 tsp Baking Powder
110g Icing Sugar
2 lemons

So first of all you need to preheat your oven to 180 degrees celsius or gas mark 4. Then in a bowl sift the flour and baking powder and add the sugar. Once all that is in crack your eggs and whisk them together and add them to the bowl, followed by the butter. Tip: I always find that softening the butter makes mixing it a lot quicker and easier. Just pop it in the microwave for about 20 seconds.

Once your ingredients are fully mixed together take the zest of the 2 lemons. I don't have a proper zester so using the smallest holes on a grater works just as good! Once that is done mix them all in.

Next to put it in the oven. Make sure it has preheated, then take a tin and you can either grease the tin with butter or line it with greaseproof paper. I tend to use greaseproof paper just because once it has cooked it is easier to lift out of the tin. Although you aren't guaranteed a perfect tin shape. Then pour your mixture into the tin and to make sure that the mixture sets to the bottom and corners of the tin I just bang it onto the work surface. Then put it into the oven and leave it for around 30 minutes to cook!

Take this time whilst the cake is baking to make the lemon icing for the top. For this you will need to sift the icing sugar into a bowl and then take both of your lemons. The result of this icing isn't as thick as you would usually put on top of a lemon drizzle, its just so it soaks into the cake and adds more flavour. However, if you do want a thicker effect simply add more icing sugar.

Juice your 2 lemons into the icing sugar. You can either use a juicer or your hands but I just feel using your hands is a lot quicker. Then mix them together until it is all smooth.
Once your cake is ready take it out of the oven and remove from the tin. When it is cooling skewer the cake to make some holes for your icing to seep in to. Make sure you don't pierce the skewer down to the bottom of the cake otherwise all the icing with gather there and you will end up with a soggy bottomed cake. Then pour your icing mixture over the cake and leave it to cool fully.

Now I made the mistake of opening the oven a little bit too early so it has sunk in the middle but even though it doesn't look the best it still tastes amazing!
If you try this recipe let me know you can get in touch on Instagram or Twitter.
I'll be back again soon!

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