So this weekend was all about cooking and baking as well as my usual sewing projects. I ended up with a lemon cake that looked like it had a fight with a bag full of frosting lol. Oh ok I was going for Ombre style cake with rosette buttercream swirls. I probably need to practice the swirls. I did find some great articles on all these techniques which I pinned to my yummy sweet cake things board.
I also baked a plain old lemon drizzle for mum to take to her Masonic ladies lunch and had enough mix left to make one for home too. Yum yum. Lemon cake is my absolute favourite and I think a good lemon cake should be really lemony. I love that phrase about life and lemons. “When life gives you lemons make lemonade.” I love the idea that you can take the curve balls life throws at you and turn them into something positive. Always look for the positive in life. When life gives me lemons I make cake he he
Recipe for the cake
100g softened butter
175g caster sugar
175g self raising flour
1 tsp baking powder
2 large eggs
4 tbl sp milk
2 tsp lemon extract (my addition)
Spoon of lemon curd
Place in tin or silicon pan. I use cake liners so I don’t bother greasing etc. Bake in oven preheated to 180oc or 160 oc if fan oven like mine. That’s gas 4. Bake for 35 to 40 minutes.
Be ready when it comes out of the oven with your lemon syrup. I use one real lemon juiced with a good splosh of bottled lemon juice. I warm my lemon in the microwave to make it easier to juice which makes lemon juice warm and easier to mix with icing sugar. I use a kebab skewer to poke random holes in the cake and slowly pour over the syrup using a brush to get it all over. Before I use it all up I add a dollop of real sugar and then brush this over too. You get lemon drizzle with a bit of a crunch top.