Saturday, 19 May 2018

Rach Eats Lunch: Birthday Lemon Cake

Yum
Ultimate lemon drizzle cake recipe


Oh, what's this? Is this what I think it is? Yes, it is.

Today... Rach Eats Lunch turns one! On this day last year I hit publish on my first recipe post, something that I'd started after being told by the doctor that I was overweight. (Don't tell him I've put on a few pounds, mind.) It was thought that losing some weight would improve my energy levels and chronic fatigue syndrome, so I thought I'd go full-on healthy and make some recipes for the whole world to see. I just didn't realise that one year on, after documenting nearly every single lunch I've eaten (with hardly any repeats or copies, to be honest), that I would have created nearly 190 original recipes. For real. Okay, so you've not seen all of them just yet (I mean, I'm backdated to at least August) but I can tell you now, some delicious stuff is coming very soon. Thank you so much for reading my blog, though - whether you're a newbie or you've been reading since the beginning, it's so lovely having people come to find my blog, read it, and hopefully make something afterwards!

So of course I've made a cake! This lemon cake is the bee's knees, and as it just so happens to be the day of the Royal Wedding, with a cake rumoured to be lemon-flavoured... okay, so there's elderflower in it too, but eh... I decided to make my own! I made this one yesterday morning, at 8am, in my pyjamas. The kitchen was boiling hot, I almost burnt my leg with the oven door (damn you cropped pyjama bottoms), and Apple Music recommended the Moana soundtrack to me (eh?), but the whole house now smells fantastic. Lemon cake is awesome though - it's moist, and fruity, and zesty, oh, and it's got a super crunchy, zingy topping too. Okay then, let's make this baby!


Recipe

(Lemons for life)

Makes 1 huuuuge loaf

You'll need:
225g plain flour
1 heaped teaspoon bicarbonate of soda
225g brown sugar
225g soya margerine
3 eggs, beaten
1 teaspoon vanilla flavouring
1 lemon, juice and zest
Approx 7 tablespoons granulated sugar
Approx 5 tablespoons lemon juice

1. First thing's first, amarylis - stick your apron on, and a banging playlist. It has to be cheery! Next, preheat your oven to 180℃ and line a large loaf tin with paper (or one of those loaf tin liners - I get mine from B&M Bargains for a quid and they are the best) - set it aside ready.

2. Next, measure out the flour and bicarb powder into a separate bowl. In your food mixer bowl, add the margerine and sugar and gently beat it together, using the K beater, until it's fully combined. (And fluffy. Definitely fluffy.) Sieve the flour over the top.

3. Zest the lemon into the mixing bowl, then slice the lemon down the middle. Put both lemon halves flat into a bowl and pop it in the microwave on full power for 1 minute. A load of juice will form at the bottom of the bowl, which is normal! Use the flour sieve and a pair of tongs to squeeze out any remaining lemon juice from the lemons into the mixing bowl. The sieve catches any pulp and seeds - clever! Pour the rest of the hot lemon juice from the bowl in.

4. Finish off by cracking and beating three eggs into a mug and, you guessed it, pour it into the mixing bowl. Pop the K beater back on and combine the whole lot until it becomes smooth, and lemony, and just delicious cake mixture.

5. Then, pour the cake mixture into the tin and smooth out the top. Feel free to lick the spoon but don't tell anyone I told you to! Put the tin in the oven, ensuring there's no racks in its' way, for at least 45-55 minutes. It absolutely cannot be wet in the middle, or wobble when you go to take it out of the oven. It will rise, it will get absolutely huge, but for it to be done, a knife must come out completely clean. When it's done, take it out of the oven and leave it out on the side for it to completely cool. When cold, you can peel off the paper liner.

6. When the cake's cold, we can make our crunchy topping. In a bowl, add the granulated sugar and the lemon juice... and beat it together. That's it. Finish off by pouring it all over the top of the cake and allowing it to set. You may need to make more or less, depending on what you like - sorry it's not accurate!

7. Finally, you can slice it... and completely and utterly demolish it. It is delicious. Go for it!


Ohhhhh boy. It was amazing - the crunch icing tastes just like lemon Fruit Pastilles and it's all over amazing. This is perfect for any celebration, or just because. Dooooo ittttttt!

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