Our resident baker and well-know member, Tracey Ebbs, shares some of her top recipes that you can make to help alleviate the boredom at home and provide you and your family with a tasty treat!
This week:
Lemon Drizzle Loaf
What could be nicer than a good old-fashioned lemon drizzle cake with a lovely light sponge and a tangy, crunchy, lemony topping?
This one is super easy as it uses the all in one method. Adapted from a Mary Berry recipe, I just reduced the amount of sugar in the topping as I think it’s plenty sweet enough and still gives a great crunchy texture.
Ingredients
225g softened butter
225g caster sugar
275g self-raising flour
2 level tsp baking powder
4 large eggs
4 tbsp milk
Finely grated rind of 2 lemons
For the crunchy lemon drizzle topping
150g granulated sugar
Juice of 2 large lemons
Method
Pre-heat the oven to 160C / 150C Fan and grease and line a 2 lb loaf tin with baking paper.
Make the batter
- Measure the butter, sugar and flour and add into your large mixing bowl. Crack the eggs into a bowl, then add to your mixture. Spoon the baking powder then milk into your mixture.
- Grate the lemon rind then add that in. Mix everything together until it’s well blended.
Bake the cake
- Pour the cake mixture into the tin and level the top.
- Bake in the oven for or 60-75 minutes or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.
- Leave the cake to cool in the tin.
Make the crunchy lemon drizzle topping
-
- Measure the sugar into a bowl.
- Squeeze out the lemon juice. If you pop them in the microwave for 10 seconds before cutting them open the juice comes out more easily.
- Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.
- Leave the cake in the tin until it is cold.