Lemon ‘disaster’ drizzle

A few of you have been asking for this so here it is, the lemon ‘disaster’ drizzle.

We have a bit of an ongoing competition in my family of who can make the best lemon drizzle cake and for a while I was winning. Head judge Luke (my brother) said it was the best he had tried. I thought I had found a fool proof recipe for the perfect lemon drizzle but then this happened….

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What the ?!?! How did this happen? What hurts even more is I spent a good 30 minutes feeding the cake with lemon drizzle icing and I thought it was soaking in until I cut into it … how I didn’t realise before I don’t know.

 I was using a new tin that was a slightly different thickness than normal and I don’t think I paid enough attention to when I put it in the oven but still, this is RAW. Luckily I made two ( one was for a family weekend away in the Shropshire and one was supposed to be for work) and the second one turned out well – unfortunately work missed out that week. Anyway, this was a one off (hopefully) – I’ve  made it lots since and I I still stand by Hugh’s recipe from River Cottage Everyday. 

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Recipe

175g unsalted butter

175g caster sugar

zest of three lemons

3 eggs

175g self-raising flour

Pinch of sea salt

Splash of milk

Drizzle

200g icing sugar

75ml lemon juice

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Method

Grease and line a 1 litre loaf tin and preheat the oven to 170 degrees C.

Beat together the softened butter and caster sugar. A stand mixer is great for this but if not a hand help mixer will be fine ( you may just get an arm ache!). Beat until the mixture turns pale yellow and creamy, 4 or 5 minutes in a stand mixer should do it. Add the eggs one at a time with a spoonful of flour each time to prevent the mixture curdling.

Fold in the remaining flour, a pinch of salt and the lemon zest. The mixture should drop easily off a spoon, if not add a splash of milk.  Pour the mixture into the prepared tin and bake in the oven for about 45 to 50 minutes. It should have risen quite well and started to split on the top.

While the cake is still warm use a thin skewer  or tooth pick to make lots of little holes all over the top. Mix together 200g icing sugar (sieved – very important to produce a smooth glossy finish) with 75ml lemon juice. Pour this over the warm cake slowly, so that it all soaks in. Leave in the tin to cool.

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My top tip from this recipe for a successful cake; beat the butter and sugar until a pale yellow, for up to 5 minutes. This makes an exceptionally light cake. This may be a common practice in the baking world and I may be joining the party late but if you haven’t tried doing this make sure you do next time. I always use this recipe for Victoria sponge cake as well (without the lemon).  

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Another tip that may seem very obvious to experienced bakers but something I don’t normally bother to do is to sieve the icing sugar for the icing. I don’t normally sieve anything however its really important you do for the drizzle icing. It makes a smooth and glossy drizzle and ensures you get a glistening cake top instead of having white lumps all over the top. 

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Hopefully the lemon ‘disaster’ drizzle is all behind me now and I can reclaim my family title.

4 Comment

  1. Sammie says: Reply

    We’ve all had disasters and I think, though maybe not at the time, that they teach us. To be more precise, aware, timing etc. I had a whole batch of chocolate dipped Viennese fingers that I though should dry on a cooling rack – I salvaged about a third that weren’t broken!! But I learned that day baking parchment is me go to friend for setting chocolate! Love honest posts even when they are ‘epic fails’. Sammie x

    1. Thanks Sammy. Exactly we are all learning all the time. Reading each others blogs means we can all share these fails but also successes. Hopefully I will have a few more successes to share soon. Viennese fingers … yummy! Chonnie x

  2. […] Lemon ‘disaster’ drizzle […]

  3. […] when I gave her her new tin I thought I would try a lemon drizzle bundt instead. I used my normal lemon drizzle recipe from Hugh Fearnley-Whittingstall but made an 8oz mixture as the tin was larger than a loaf […]

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