I was going to open with the joke “Why does Snoop Dogg (or whatever his name is this week) carry an umbrella? FO DRIZZLE” but thought better of it. but I still used it and I regret nothing.
Tomorrow at work is my “leaving lunch” by which we are all bringing in food to share. I have been asked to bring in a Lemon Drizzle cake because I conned my manager (through sheer nagging) to bring in her roast potatoes, which are AWESOME. I also made some of my buttermilk chocolate cupcakes but you’ve seen those (and I only piped on a 1M swirl of chocolate and vanilla icing) so I won’t bore you with those.
The recipe apparently comes from Nigella’s How To Be A Domestic Goddess book – I wish I owned it. I just googled and saw that it had a hell of a lot of great reviews so I gave it a shot. Unfortunately, my oven is still a massive jerk so it didn’t turn out as well as I had hoped. but I did a little careful trimming and it seems to have sorted itself out. The lemon syrup didn’t really sink in either despite my poking holes in the cake as instructed. Also, I kind of wanted to drink the syrup. I used a 2lb non stick loaf tin (why the hell do we do everything in grams then sell a loaf tin in pounds?! No wonder us expats get so confused!), and sprayed it first. no flour. just spray. I got the recipe (since I don’t have the book) from http://www.theextraordinaryartofcake.com/2010/05/nigella-lawsons-perfect-every-time.html
Heres the recipe and a photo!
Lemon-Syrup Loaf Cake
125g unsalted butter
175g caster sugar
2 large eggs
zest of 1 lemon
175g self-raising flour
pinch of salt
4 tablespoons milk
For the syrup:
juice of 1 and a half lemons
100g icing sugar
For the glaze: (I totally didn’t follow this and just played it by ear and mixed until my heart was content.)
Juice of 1/2 a lemon
150g icing sugar
1. Cream the butter and sugar together until fluffy as normal. Add the two eggs and the zest of a lemon and mix up.
2. Aerate the flour and salt into a bowl and gently fold it in. Once that’s done, mix in the milk.
3. Bake at 180 for about 40-45 minutes, give or take, depending on if your oven is a jerk like mine.
As soon as you take the cake out, poke holes in it with a skewer (don’t use a knife or anything like that, you’ll trash your cake) and put the syrup straight into it.
To make the syrup – put the juice and icing sugar together in a small pan and cook over a low heat until all the sugar is dissolved. Now I didn’t have hot syrup when I put it over the cake and I do wonder if that makes a difference so if anyone tries this and does it hot – let me know.
To make the drizzle, mix the icing sugar and lemon juice. Add more or less, but remember the drizzle should be white and solidify after a few seconds. Play around with it until you’re happy with it. some people like thicker icing, some people like it more clear.
So there you have it. A lovely loaf o’ lemon.