What to do on a drizzly and cold Thursday morning with a toddler? This I wondered to myself a while, before it came to me, let’s bake a cake.
I am keen to get into the kitchen and bake more, more so for the benefit of my Daughter and to teach her valuable life skills and give her a little variety and fun to her day. As a family we love the outdoors, walking with our dog and getting fresh air while expelling energy build up. However, the outdoors isn’t always a good idea on a cold and rainy day with a child who has a nose streaming faster than a hot water tap.
Let’s face it, it can be hard to please little ones and play time pushing dollies in prams too small for our aching backs isn’t always fun, nor is listening to baby shark for an hour straight while being forced to dance. Dare you sneak off, they catch you and drag you back to the dancing. God forbid. So, there we have it, let’s bake a cake. Valuable time together all the while educational.
Below, I’m going to share the recipe I favour when making lemon loaf, I hope you get to try this and taste test, the best lemon loaf around. Recipe is by BBC good food, a favourite site of mine when it comes to recipes. Hope you enjoy.
lemon drizzle cake
- 2 lemons, well scrubbed
- 300g granulated white sugar
- 200g butter
- 3 large free-range eggs
- 200g self-raising flour
- 50g ground almond
- ½ tsp baking powder
- Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons.
- Put 200g of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy.
- Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55–60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes.
- Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack, leave to cool before icing
- Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge.
- Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices.