Sunday, October 21, 2012

Lemon Drizzle Fer Shizzle

We had an awesome and felicitous day today celebrating the baptism of our 'bonny baby' boy two! Stu's parents and sister's family were able to join us at our church along with many London friends. (Please know that you far away family were dearly missed!) It was a lovely service followed by lunch together in the church chapel. Stu and I enjoyed every moment and treasured the opportunity to share our joy with people that we care about as our Felix was welcomed into the church family. More pics to come from a friend who was snapping away for us but in the meantime I love this one of the Noblemen x
Lunch was catered (good call to avoid stressed out mommy syndrome!) so I only had to do bits and pieces. Stu baked bread (natch) and I made the Hummingbird Lemon Drizzle Cake, as recommended by Auntie Ali. It is divine with a cup of tea - definitely going on the list of favourites!

85g unsalted butter at room temperature
245g caster sugar
grated zest of 1 1/2 unwaxed lemons
15g poppyseeds, plus extra to decorate (I skipped these but I'm sure they'd be nice)
165 ml whole milk
235g plain flour
2 tsp baking powder
1/2 tsp salt
3 egg whites

lemon syrup
freshly squeezed juice and zest of 1 lemon
50g caster sugar

lemon glaze
freshly squeezed juice of 1 lemon
250g icing sugar, sifted

a 24-cm ring mould, greased and dusted with flour (which I don't have but want to get - I just used an ordinary springform which was grand)

Preheat oven to 170 degrees C. Beat together butter, sugar, lemon zest and poppy seeds with electric mixer. Slowly add the milk and continue to beat until incorporated. (Don't worry if mixture looks slightly split.)

In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture in three additions, scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat thoroughly until all the ingredients are well incorporated and the mixture is light and fluffy.

In a separate bowl, whisk the egg whites with a handheld electric whisk until stiff peaks form. Using a metal spoon, fold the whisked egg whites into the cake mixture until well mixed but do not overmix. Pour into the prepared tin and smooth over with a palette knife. Bake in the preheated oven for about 30 minutes, or until the sponge bounces back when touched.

For the lemon syrup: While cake is baking, put the lemon juice and zest, sugar and 100ml water in a small saucepan and bring to the boil over low heat. Raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Leave to cool slightly in the mould before turning out onto a wire cooling rack to cool completely.

For the lemon glaze: Mix the lemon juice and icing sugar in a bowl until smooth. It should be thick but pourable. Add a little water or more sugar to thin or thicken as necessary. When the cake is cold, put it on a cake stand, pour the glaze over it and decorate with poppy seeds.

 

2 comments:

Sara C. said...

That cake was so good I was thinking about it all day!

Julie said...

Another friend texted that she had that cake on her mind the next day as well :) I shall make another soon - will you come over for a slice? x