You may have noticed I’ve been a little quiet over the past week or so – things have been so hectic that I haven’t known whether I’m coming or going! So I apologise for my lack of fun and posts. I quite literally hit the ground running after coming back from my 3 weeks on Britannia and unbelievably it is now over a month since I disembarked. Where did that time go? I still find myself wondering off into a daydream wishing I was still at sea, only to return back to reality with a thump – I’m sure many of you can relate!
It hasn’t helped that the weather has once again taken a turn towards colder climes, causing my longing for the Caribbean sun to strengthen tenfold! I have heard that we are expecting some warmer weather though during May, so I’ve got everything crossed. In the mean time and to cheer up during this gloomy week, I thought I would share a bake which is simple to do and always brightens up the day – it was mentioned over on my Facebook page last week and is one of my favourites – lemon drizzle! There are a multitude of ways to create and present your lemon drizzle cake, whether it be a traybake, a sandwich cake or a loaf cake…the list goes on…but however you choose, it never fails to disappoint. When I’m feeling in need of a little extra indulgence, I always upgrade mine to include a surprise, hence the name of this post! Where lemon drizzle is concerned, the surprise is usually piping some fresh lemon curd into the middle of either a lemon drizzle loaf or individual muffin style cupcakes! What’s so great about this recipe is how versatile it is. You can make whatever shape or size cake you wish, whilst also changing how lemony it is to suit your tastes! So, without further ado, here’s my recipe for lemon drizzle loaf surprise!
- 175g softened, unsalted butter
- 175g caster suger
- 215g self-raising flour
- 1 heaped teaspoon baking powder
- 3 large eggs
- 3 tablespoons milk
- finely grated rind of 2 lemons
Topping and filling:
- 175g granulated sugar
- juice of 2 lemons
- 2-3 tablespoons of lemon curd (if desired)
- Set the oven to 160ºC/Fan 140ºC/Gas Mark 3 and prepare a loaf tin. The one which I use for this is approximately a 21 x 11cm tin. You can use a different size, just bear in mind the baking time will change depending on the size and shape of the tin used.
- Mix the butter and sugar together in a large bowl. Add the rest of the ingredients and beat until well blended.
- Place the mixture into your loaf tin and level gentle with a spatula or the bottom of a spoon.
- Bake in your pre-heated oven for around 45 to 50 minutes or until well risen and is shrinking from the sides and springy to touch. Leave to cool slightly and then turn out onto a wire rack.
- Whilst cooling make the topping by mixing the granulated sugar and lemon juice in a bowl.
- If your lemon curd is out of the fridge, warm it slightly in the microwave for 2-3 seconds – be sure not to overheat. You don’t want it too runny, just soft enough to work with easily. Room temperature usually works quite well.
- Whilst the cake is still a little warm, inject the lemon curd into the centre of the loaf cake using a cake injector tool or piping nozzle and bag….you can be as uniform or messy as you like!
- Spoon your lemon and sugar mixture over the loaf cake so it drizzles down the sides.
- Leave it to set and enjoy!
Top Tip: When spooning the lemon and sugar mix over the loaf cake, you want the cake to be still slightly warm to the touch. If the cake is too hot, the lemon will just soak up and make the cake soggy, too cold and it won’t soak up enough! It can also be a very messy process. To help keep the mess to minimum I find a baking tray that is large enough to sit my wire cooling wrack on and line it with foil. Then when I spoon over the topping any excess is caught in the tray below. Wrap up the foil and throw away – mess begone!
This is just one version of many – if you don’t fancy all the faffing with loaf tins and injector tools, why not make it a simpler traybake? It’s just as tasty! Use the same method but increase the ingredients mix to 225g sugar, butter and flour, 4 eggs, 4 tablespoon milk and 2 level teaspoons of baking powder. Use a 30 x 23 cm traybake or roasting tin for this ratio and bake on the same temperature for approximately 35-40 minutes.
I hope you enjoy it as much as I do! If you have any questions about the recipe please get in touch. Why not give it a go…? It’s sure to brighten up your week! Have an experiment and share your results, I’d love to see them! If ginger is more your thing, then why not check out my previous bake – Ginger Traybake!
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Keep smiling and happy baking! 🙂