Not So Little Bakery - Mothers Day Lemon Drizzle Cake.

WARNING: PHOTO HEAVY POST.

Hello again! Hope everyone's had a lovely weekend, and a lazy Sunday. Or a hectic one running around for your Mothers, if you're celebrating Mothers Day. Anyway I don't think the baking thing was well received, but I'm still gonna post it on my blog, someone might use the recipes and I enjoy writing about it. I'll probably do it once a month or whenever I'm baking something new. 

As its Mothers day, the whole family came round for a Sunday dinner (which I made! I cook a mean buttery roast chicken I tell you!) And I made this cake to celebrate it. Lemon cake is a favourite of my Grandmas so I tried to beat her favourite Marks and Spencers one. She said it was very tasty! High praise indeed. This is how I did it:

What you will need:

225g Butter

225g Caster Sugar

3 Zests of Organic unwaxed lemons

3 Juices of lemons.

4 Eggs

1tsp of Cream of Tartar

30g Ground Almond

Icing Sugar

What to do:

1. To start off with, grease a twenty inch bake tin or line it with greaseproof paper, and preheat your oven to 190 degrees celsius. 

2. In a large, metal bowl, with a hand whisk cream together the butter and sugar until creamy and smooth in consistency. This just makes the cake light and fluffy and creates an even mixture.

3. Next, add the of the three lemons. I just use a bog standard grater with a zester but I'm sure you can buy better ones where the zest doesn't get stuck and you don't have to try and get it out with a knife. Just make sure you don't get the white of the lemon in, the pith, it will make the cake taste bitter.

4. After the zest is all in, whisk in the eggs gradually one at a time. If the mixture curdles add a spoonful of sifted flour. Then sift in the rest of the flour, including the Cream of Tartar. Make sure the Tartar is all sifted through too if there are any lumps it'll cause an unpleasant taste in the cake at the end. A bit fizzy. Like lemonade drizzle cake! Oh the jokes keep on coming. Fold everything together with a large metal spoon.

5. Then, add a lemons worth of juice to the mixture. Making sure, again its evenly mixed. Following this add the ground almonds. The almonds add another texture and sweeten the lemon juice a little more subtly than caster sugar. 

6. Pop the mixture into the cake tin that you prepared earlier and then put in the preheated oven. As the cake is quite a wet mixture it should take 1hr to cook. But keep checking regularly, you can test by popping a skewer in to see if it is cooked all the way through (the knife should be clean!)

7. Whilst the cake is baking, you can make the drizzle. With the rest of the lemon juice mix in as much icing sugar until the mixture is thick but still runny. 

8. When the cake comes out of the oven, leave it to cool down for twenty minutes and then take out of the cake tin. When the cake feels cool to the touch then you can add the drizzle. But before I do that I poke holes in the cake with a tiny, thin skewer, it means the drizzle goes into the cake and makes it extra tasty inside.

9. Then decorate as you wish!! I used ready made writing paste and ready made sugar flowers. As you can see below! 

It looks quite pretty in the end. Although looks like a massive pork pie underneath all the icing. You can definitely rolls a cake in glitter girls! and boys of course!

Gem xo