I’ve been slacking on the baking front recently, for a lot of different reasons, but I am trying to get one bake in a month at least. Once I’m back at work, I might find motivation to bake to take stuff in, but who knows? Anyway, I had two goes at this cake, which is from Paul Hollywood’s How To Bake book and is really easy (excpt as you’ll see, I tweaked it to taste!) Lemon drizzle is a massive favourite in our house- show me someone who doesn’t like it and I’ll show you a person who doesn’t like life.
The first attempt was a disaster. Well, sort of. The mega oven burnt it, as the dial isn’t the most accurate of beasts. When I followed the instructions for the drizzle topping (which was the same type as on the orange and rosemary cakes), I found that using one lemon wasn’t really enough. The cake was slightly burnt, but edible and a bit… bland, really. No pizzaz. So, refusing to be discouraged, I tried again.
For the second cake, I made some changes. First off, I added the juice and zest of half a lemon; the original recipe calls for using lemon curd only. I wanted the cake to be lemony through and through, so decided an extra kick was what it needed.
Next, I baked the cake itself in a brownie tin as opposed to a loaf tin. This meant that I did have to keep an eye on the mixture as it cooked much quicker, but it also prevented a burnt top.
Finally, for the drizzle, I used a lemon and a half, but kept the amount of sugar the same, which produced a topping that had just the right amount of zing and coverage.
Have you got a favourite lemon drizzle recipe?