On Wednesday I did a review of the Meg Rivers baking book, so then I tried out one of the recipe's from it. I chose to make the lemon drizzle cake as it is one of my favourites and it seems simple to make.
The ingredients needed to make the lemon cake are all essentials that I already had at home, except I needed to buy three lemons! Also the recipe needed ground almonds which I already had, as well as self raising and plain flour.
The instructions on how to make the sponge were very easy to follow, and this is how the uncooked batter looked.
While the sponge was cooking in the oven, I made the lemon syrup, using sugar, water, and lemon juice.
Then once the cake was cooked, I made a few small holes in the sponge and poured the sharp lemon syrup over the top. The allowed the flavour to soak right into the cake and go all the way through.
I then also made some running icing to drizzle across the top, and decorated with little lemon jellies! As you can see from the photos, the sponge was so soft and fluffy! It was just perfect. It was the perfect combination of tangy and sweet, and I really enjoyed eating it.
I hope you liked this post!
Twitter / Facebook