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A little something sweet and tangy, and practically one of your five a day…

November 9, 2010

Hello, hello, I’ve only got a mo this evening so I’ll pop the recipe up as promised and tap out something witty and interesting later, (maybe)!

The most delicious lemon drizzle ever …
Sponge:
Zest of 2 lemons
200g unsalted butter, softened
200g caster sugar
3 large eggs
200g self-raising flour

Drizzley bit:
Juice of 2 lemons
3 tbsp granulated sugar

Tangy middle bit:
2 egg yolks
Juice and zest of 2 lemons
30g unsalted butter
75g caster sugar
125g mascarpone

Method:
1. Preheat your oven to 180 deg C. Turn off the fan setting if you have one as the fan tends to dry out sponge cakes. Grease your cake tin.
2. I make the lemon curd for the filling first, as it needs to cool for spreading.
Beat the egg yolks and sugar in a heavy based pan with a wooden spoon. Add the lemon juice, zest and butter. Heat and stir for a good 5mins until it starts to thicken. Once thick allow to cool, cover and pop in the fridge till you need it.
3. Now for the sponge! Cream together the butter, sugar and lemon zest in a big mixing bowl, (adding the zest at this point makes sure you beat out all the lovely tangy oils and get a good zesty cake).
(I use an electric whisk for this as it’s a bit hard on the arm otherwise).
Once the mix is light, white and fluffy add the egg and carry on beating.
Now fold in the sieved flour with a metal spoon.
Once all the ingredients are combined spoon the mixture into your greased tin and pop in the oven for about 35-45 mins.
Do keep checking though: if you insert a skewer into the middle of the cake it ought to come out clean.
Once done, leave to cool for a while on a wire rack.
Mix up the lemon juice and granulated sugar for the drizzley bit. Prick the cake all over about 20 times with a skewer. Now pour the drizzle all over. It ought to form a sugary crust on the top.
Using a bread knife or a cake wire cut the cake in half horizontally.
Mix the lemon curd from earlier with the mascarpone and spread over the lower part of the cake, replace the top half.
Ta-da!! You’ve just made the most delicious Lemon Drizzle Cake, well done!!
Happy baking everyone!! Especially to Geni from Sweet and Crumby! Thanks so much for your lovely comment, I hope you enjoy this!

PS. I forgot to mention, I found this recipe on the Waitrose website, which is a brilliant repository for user contributed and professional recipes. On the site this lemon drizzle was credited to Tonia George (Food Editor of Waitrose Food Illustrated), so thanks very much Tonia for a really delicious recipe!!

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2 Comments leave one →
  1. November 10, 2010 10:45 pm

    I can definitely vouch for this being the most delicious cake in the world. Mainly because of the beautiful Liz Love that goes in to making it.

    I think I have just found my number one site for lunchtime browsing! I am looking forward to the next post already… xxx

  2. Flo permalink
    November 11, 2010 11:05 pm

    So excited about your blogging Betsy!! And cannot wait to make this cake, the MOST delicious in the world! Love xxx

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