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Welcome to my blog- A place of food, cakes and bakes! Just a fun-loving student who loves to bake!

Sunday, 7 October 2012

Lemon Drizzle Loaf Cake

It's show time! The last 6 months has been leading up to this week as the show I'm in (along with Lottie from Lottie's World of Cakes and Bakes)  starts this week- Half a Sixpence. I spend the whole of today at the Epsom Playhouse settling into the theatre as the orchestra rehearse with us for the first time and the scenery is put up. Then in the evening, we have a technical rehearsal for the backstage crew. It's an exciting, but very long, day and so I thought I'd make a refreshing lemon cake to perk every one up in the teas breaks. 

So not only have I got a week of fabulous musical theatre, but I went to see Chicago the Musical on tour on Friday. It's practically my favourite musical and I know the film inside out, so it had been something I was dying to see. It was on at Woking theatre so we went along after school for the 5.30 show and it didn't disappoint! The costumes were the sultry, revealing type and everyone was in black. The choreography and dancing amazed me, especially in numbers like All That Jazz and The Cell Block Tango, but even the subtle moves during the dialogue were affective. Bernie Nolan was to play Mama Morton but unfortunately didn't perform in the show we saw and Steven Booth (who played Greg in EastEnders) played  Billy Flynn. It was a great show and I'd really recommend it! 

This recipe comes from my Mum's friend, Lorraine. 
You'll need: 

230g (8oz) Self Raising Flour, Sifted
170g (6oz) Caster Sugar
170g (6oz) Butter/Margarine, at room temperature
2 Eggs, at room temperature
Rind of 1 Lemon
Juice of 1 Lemon
Milk, to loosen the mixture

Preheat the oven to 180oC/375oF/Gas Mark 5. Grease your loaf tin (I think mine is a 2lb one but I'm never sure!) 

Put the flour, sugar, butter/margarine and eggs in a bowl and mix until it's a smooth consistency. Add the lemon zest and juice and mix. You then need to add milk, a little at a time, to get the mixture to a dropping consistency. be careful not to get it too runny as it will take longer to cook. 

Spoon the mixture into the loaf tin and bake for approx. 1 hour. When the cake has a nice golden look, place some foil over the top and this will stop the top from burning and it will speed up the cooking of the insides. The cake will be cooked when a skewer is inserted and it comes out clean. 

Tip the cake onto a cooling rack to cool down. Once cooled use the Juice of half a lemon and a tiny bit of water and mix with sifted icing sugar. WARNING. Don't over do the liquid as it makes the icing runny and it won't stay on top of the cake. "Drizzle" over the icing and use lemon zest to finish. 

Happy Baking! 

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