This week the lovely ladies from our kitchen door retailer Second Nature traveled to our showroom to see Helen in action and baking one of our favorites Lemon drizzle cake! We had a lovely chat all things baking, kitchens and interior trends along with lots of tea a few slices of cake! Follow the recipe below to make your very own.
Ingredients for the cake
9oz Salted Butter
9oz Soft Brown Sugar
12oz Plain Flour
2 ½ Tsp Bake Powder
3 Tbsp Milk
The rind of 2 Lemons & a little juice
Pinch of salt
Ingredients for the Lemon Curd (You could buy this also!)
• 100g (4oz) butter
• 225g (8oz) granulated sugar
• 3 standard eggs and 1 extra egg yolk
• Juice and grated rind of 3 lemons
Ingredients For the Icing
6oz Icing Sugar
Lemon juice from 2 lemon
Lemon rind to decorate
A little water if it is too thick
Preheat your oven at 160°c/325°f, Gas No 3.
Prepare 2 20cm/8inch round cake tins with greaseproof paper.
Cream your butter with the sugar, lemon rind and a pinch of salt for 3 to 4 minutes, until appearance is light a fluffy.
One at a time, beat in the eggs, adding a tbsp of flour, lemon juice and milk with each. Sieve together the rest of the flour and the baking powder, then gently fold this into the egg mixture with a large metal spoon.
Split your prepared mixture in to the two cake tins and smooth the tops. Bake in the centre of the oven for 1 ½ to 1 ¾ hours.
While the cakes are baking, it’s now time to make the lemon curd filling.
Start by melting butter over a pan of simmering water. Next, beat together the eggs and extra yolk, then combine with the sugar, lemon rind and juice.
Add the mixture to the melted butter and cook gently (not allowing to boil) until the curd thickens enough to cover the back of a spoon. Don’t allow to overheat as this could make the mixture curdle.
Pour into a storage container and allow to cool as your cakes bake.
Once you’re satisfied the cakes are baked, take out of the oven and leave them in the tin for 5 minutes. Then, turn the cakes out on to a wire cooling rack.
While they are warm, mix together the juice of ½ a lemon and a little icing sugar, and drizzle this over both cakes to keep them moist.
Allow to go cold, then peel off the greaseproof paper.
Spread a desired level of lemon curd on to the top of one of your cakes, then place the other cake on top, forming a sandwich.
Next, whip up some icing using icing sugar and lemon juice to taste.
Pour over the top of your cake, allowing to trail the outside. As a finishing touch, decorate with lemon rind.