Tangy Lemon Drizzle Cakes (Part 1)

Mimi ON May 21, 2010 AT 1:47 pm

Tangy Lemon Drizzle Cakes

Tangy Lemon Drizzle Cakes

By Sarah Adams

If the weather report is right (!) we are in for a great summer weekend and what could be better than these dainty fresh lemon slices to serve mid afternoon?

So you can actually get out and enjoy the weather, I have made this recipe impressive to look at and super quick to make. One quick cut is too buy a jar of good quality lemon curd which you can pep up with a squeeze of fresh lemon to your liking. Fingers crossed for the great weather but at least these are guaranteed to make us smile!

Pro Tip: You can use a standard oven tray that is not typically used for cake baking, although do not go larger than A4 or your cake will be too flat!

Ingredients: The Cake
Makes 1 shallow tin A4 size

3 eggs, large
200g caster sugar
150g plain flour
1/2 teaspoon salt
1/4 teaspoon baking powder
85g whipping cream
75g butter, melted

Tangy Lemon Drizzle Cakes - Having baked, decorate!

Tangy Lemon Drizzle Cakes - Having baked, decorate!

Pro Tip: Let the eggs come to room temperature this will help incorporate more air

Preparation:
Pre-heat the oven to 180°C/Gas 4 and line the bottom of your tin.

Whisk the eggs and sugar together for 5 minutes until thick, pale and fluffy. Then mix all the dry ingredients together, sift into the eggs and fold gently in. Finally fold in the cream followed by the butter.

Cooking:

Pour into your tin and bake for 30-40 minutes, it is ready when a skewer comes out clean.

Click here to read on to the decoration stages…

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