Hi you're in Steve's Kitchen. Now I hope you're enjoying this series of cakes this week
we're doing a
lemon drizzle cake today which above all should be moist
and of course lovely and lemony. I've got fresh lemons from the trees still got a bit of
tree on there. Now I hope to demonstrate really this week the versatility
of that single batter so let's get on and make the most delicious
lemon drizzle cake.
Now as I said before I want to a mix-up the ways that I mix up the batter, the
other day I did it completely by hand today I'm using a little electric mixer
and we're going for a 5-ounce 150 gram mix, so that's five ounces
150 grams of soft butter, exactly the same by weight
of self-raising flour, five ounces 150 grams of sugar
and by weight the same of eggs and that works out to be about 3 eggs in this recipe
and even though this is self raising flour I'm still going to add my teaspoon
of baking powder
just for a bit of extra lightness and this is a lemon cake so I'm going to take the
rind off of this lemon and just grate it
into the mix and I'm also going to take the juice of that lemon
including all the pulp and pop that in there and now we're just get our whisk
make this up into to a nice batter.Now I just whisked that up until we get a nice
thick batter like that
and then quickly we're just going to prepare
our baking tray. Now I've got an 8 inch baking tray here and I'm just going to grease
the inside with a little butter
and I'm just going to pop a little bit of flour in the bottom of that
and coat over the baking tray. Now I've preheated my oven to 170 degrees Celsius
that's 325 fahrenheit
and I'm going to put that batter in there now and we're just going to level
it
evenly across the tray. Now when I've got my batter nice and evenly
distributed that's going in the oven and I'm going to keep an eye on it about 25
minutes we want a golden brown top to this
and the sponge to be just Cooked. Now you know this is going to taste good, come
down here have a look
we've got a saucepan I got three quarters of a cup of sugar
and three-quarters of a cup water now
I zested a lemon here I'm not going to be using that in this part the recipe
but I've also got the juice of a large lemon and I want to put it through
a little strainer we don't want the pulp in this one but we do want that
lemony goodness and what we're going to do is pop this onto the Stove, bring it up
to a boil and then let it simmer for about five minutes just to reduce down
let the sugar caramelize a little bit and we need this
as soon as the cake comes out the oven so get on and do it. Next we're going to make a a
lemony frosting now come down here we've got 150 grams that's five ounces of powdered
sugar or icing sugar
and I'm to put about five teaspoons of water in to that
and five, remember the lemon zest
we're keeping that, pop that into the icing mixture
take a spoon and mix this through until you get a beautiful
soft icing and that's what we're looking for can you see how the lemon zest is
Coloured the icing yellow
that's all flavor as well ,set that aside we'll be using that
shortly. Now take a look at this this has just come out of the oven
I've pressed it so there's a nice little spring back I know it's completely cooked
you can see it's started to come away from the side now what we going to be doing
you take a look at my sauce here it's reduced down a bit, still quite runny
exactly as I want it, we're going to take this while the cake is still hot
hear it hiss and we're going to pour it
I'm spooning it over the top you'll be surprised just how much
of this absorbs into the cake. Now you see I've used
all that that sauce and the sponge cake is absorbing it up
now what we need to do is leave that on the side
to completely cool down or nearly cool down before we turn it out
Now I've let my lemon cake cool down quite a bit but it's still a little bit warm it
might be a bit tricky getting out but I don't want it to go cold
so let's pop it onto a rack, turn it over
it will come out of here very easily now I need to get this
onto a serving tray or whatever you decide to use I've got a big cake slice
that I use for this sort of thing
just going to turn that over. Now of course the next thing we've got to get this
wonderful icing on top as well so I'm now going to pour this
over-the-top of the cake
Now we're just going to let this
ooze over the top of the lemon cake and you can ease it on its way with just
pushing it
out towards the edge and if it were up to me I'd serve this while it's still
nice and warm I'm going to take a cut off the end here taking a slice about this big
you'll see now just how moist and
beautiful that lemon cake is. This recipe
also makes fantastic lemon drizzle cupcakes and here are some I made earlier
Now I've cut the rest of the lemon drizzle cake up and I've taken some photographs hopefully
I've put them up for you to see
it is beautifully moist and beautifully zesty
I'm going to try some of this now and let you know
what can I say that's absolutely delicious Please share the love give this one a thumbs
up
the variety from this pound cake is immense I mean a probably haven't really covered
them all there's lots more I can still do
and there's still some more to come so stay tuned for that
I will see you next time up be good.
Now don't forget to get acrossto the channel and
check out some of those other videos
I'll leave a link up here to some of the other pound cake ideas that I've put there
and probably something else as well I love to hear your comments stay in touch
be good, see you later