Lemon Drizzle Cake! Inspired by Zoella and Tanya Burr Video.
- hautecraving
- Feb 13, 2015
- 3 min read
INGREDIENTS: 3 eggs 3/4 Cup Self Raising Flour 3/4 Cup Caster Sugar 3/4 Cup Butter 1 tsp Baking Powder 1/2 Cup Icing Sugar 2 lemons (zest and juice is needed)
I was looking around Youtube yesterday (with a particular interest in baking videos) and decided to make this amazing Lemon Drizzle Cake! I found this video Zoe Sugg (Zoella) and Tanya Burr did together showing how they made this cake. Before I explain my experience actually baking the cake - I just wanted to say that my mind went completely blank and I did not even think of taking photos as I made it... Part of it is to blame on the fact that I had to run to the store to get butter. Regardless, the bottom photograph is all that's left of it the next morning.
The instructions are very simple, although I do prefer more challenging recipes - I did like the fact that it was so quick to make. So in my Kitchen Aid I threw in the 3 egg, lemon zest (of both lemons), flour, sugar, baking powder and butter. They only had "No Name" Butter at the store I went to, and I think that either the butter wasnt soft enough or it was just cheap.. because the butter stayed in small lumps no matter how fast or how long I mixed it for. Either way, it all melted together beautfully when I baked it. Since I have a convection oven, I converted the baking time from 350 degrees celsius and left it in there for 35 minutes until a skewer came out clean. We have a new oven that we're still not used to after a year - so sometimes I have to bake things for an hour longer than expect, or it's done in half the time. This time it actually stayed true to it's estimated time.
When the cake part was done, I didn't leave it to cool because I wasn't sure if I was supposed to or not. I stabbed the cake all over with a skewer then set it aside. I then mixed together the icing sugar with the juice from both lemons. I mixed it in a seperate bowl with a fork but there were lumps. I decided to put it through a strainer and it became this thick sauce as opposed to a liquid in the video. After the Lemon Drizzle looks how you want, pour it over the cake so it can seep into the holes you made. And you're done!
I loved this cake and so did my family! I'm definitely going to make it again and try a different kind of butter. I'll also try less icing sugar- even though it wasn't too sugary at all, and most of the lumps came out. The amount of sugar is really up to what you feel is right :)
Note: The recipe they give in the video is in grams, but here in Canada we use Cup measurement- so I had to convert it. When making the Lemon Drizzle aspect to it I think I accidentally used a cup instead of half of cup, but it still was delicious!
I linked the video above, but here it is again in case. I do not own this video.
Baking Lemon Drizzle Cake With Zoella! | Tanya Burr
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