Baking Lemon Drizzle Cake! 

 Hey everyone! First off I’m gonna apologise for a very weird week, schedule-wise. I got a bit keen and accidentally posted my Monday’s post on Sunday And then I got a little less keen and am now posting Wednesday’s post today…it’s been a bit of a mismatch busy week so my schedule has been a bit up in the air but don’t worry, tomorrow’s post will be coming your way right on schedule! 

Today however I’m gonna be showing you my take on Tanya Burr’s lemon drizzle cake recipe. I’ve been wanting to make a lemon drizzle cake for a long time but cakes are not my forté. I’m a cookie/tiffin enthusiast and am by no means a cake baker. So when I bought Love, Tanya by Tanya Burr I was thrilled to find her extremely simple lemon drizzle cake recipe inside! 

I baked one up for my dad’s birthday and it was such a success. It was moist but crunchy on the edges where the drizzle had hardened and it was just the right level of lemon! It tastes pretty fantastic and that’s coming from someone who doesn’t really enjoy cake! 

So let me tell you my adaptions: I accidentally zested and juiced 3 lemons instead of 2 (oops) and realised after so I dropped the remaining zest into the drizzle for an added lemony zing and it worked well! Also I probably added a bit too much drizzle than the recipe says but I made sure to fully soak the cake all around the outside so it made a kind of lemony crust (it was amazing!!) and that was about it – the recipe is so easy to follow, it’s just throwing the ingredients into a bowl and mixing it up and baking it! Easy peasy!  

So following Love, Tanya‘s guidelines I added 170g of self raising flour, 170g caster sugar, 170g unsalted butter, 3 eggs, a teaspoon of baking powder and the zest of two lemons to a mixing bowl. Mixed and mixed until the mixture was smooth with barely any lumps left. Then I popped the mixture into a loaf tin and baked in the oven for about 45 minutes at 180 degrees, which is slightly less for a fan oven for me (about 170). Mine took about 45-50 minutes to cook all the way through. Whilst it was cooking I made the icing so I added the juice of the three lemons to 150g (plus a tad extra) of icing sugar (and the zest of another lemon) to form the drizzle. When the cake was cooked, I tipped it out of the tin onto a plate and stabbed it repeatedly all over with a fork. I then poured the drizzle over the entire cake focusing on the holes and then added some to the outside crust of the cake, down the sides and that sort of thing. I then added lots of sugar confetti and let it set for about an hour or so then we added the candles, and tucked in!  

All in all it was a success and I really enjoyed baking it so thank you very much Tanya! you’ve made me a new found cake lover!
Credit entirely to Tanya Burr’s recipe in Love, Tanya, with my own added spin. Pictures are all my own. 

Love, S x


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