Monday, 20 January 2014

Tanya Burr's Lemon Drizzle cake

It was a bit of a glum day here in Auckland, so I was snuggled up with a cup of tea catching up on Youtube videos when I came across Tanya and Zoe's collab video on how to make a simple lemon drizzle cake. So because I was craving something sweet I thought I would give it a go and I must say this is probably my new go-to cake to make. It's such a great cake that you can dress up or down and would be perfect for any occasion. The lemony aroma filled my kitchen and the cake itself was very moist and perfectly sweetened.

The cake sunk a bit in the middle for me, but I popped a few blueberries in the dip and it was easily masked. To serve I poured a bit of my blueberry compote on top and added a few fresh blueberries.

170g flour
170g butter
170g caster sugar
1 tsp baking powder
3 eggs
Rind of 2 lemons

Juice of the 2 lemons
110g icing sugar

Preheat the oven to 180c (place rack in the middle of the oven)
In a bowl add cubed butter, eggs,caster sugar, sifted flour and baking powder.
With and electric mixer mix all of the ingredients together until well combined. 
Butter a loaf tin and pour mixture in making sure it is even throughout the tin.
Bake for about 30-40 minutes. When it looks golden check with the skewer to see if it is ready (no batter should come out with the skewer)
For the drizzle, squeeze the juice out of the lemons and mix with icing sugar.
Once the cake is baked, put it on a plate and with a sharp knife poke holes into it for the drizzle to seep into.
Pour the lemon drizzle over the cake and let it seep in.
To decorate add some berries, or whatever else you like. 

For my blueberry compote, all you need is a punnet or two of blueberries, a bit of water and some vanilla paste. Put everything into a saucepan and with a potato masher mash the blueberries and bring to a boil.
Put it in a jar once cooled and it should keep well in the refrigerator. 

Helena x

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