Copyright protected 2009 -2014. Please email should you wish to use any content of this blog at shelterblanche@gmail.com


Tuesday, May 20, 2014

Lemon drizzle cake.

I found this recipe on the Welcome home blog. It's probably the nicest lemon cake I might ever have eaten.
What a refreshing blog too as she dedicates it to her mother and to animal shelters.
Simply lovely! So glad I found her ...I miss my mom so and can definately relate

But more on that special cake ~





Here goes the recipe~
Lemon cake with Lemon Vanilla Glaze.
Cake~
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
3 lemons, zested
3 tablespoons lemon juice
3/4 cup buttermilk
3 large eggs at room temp and lightly beaten
1 large egg yolk at room temp
1 cup and 2 tablespoons butter, room temp (21/4 sticks)
2 cups sugar

Preheat oven to 180deg C. Spray or grease and dust with flour a bundt tin....large one (12cup).
Zest lemons until you have 2 tablespoons. Squeeze lemons to get 3 tablespoonfuls. Combine lemon juice and lemon zest in a bowl and set aside.
Whisk flour, baking powder, baking soda and salt in a large bowl. In a separate medium bowl, mix together your lemon and zest mixture together with vanilla, buttermilk. In a small bowl, gently whisk eggs and yolk to combine.
With your electric mixer, cream butter and sugar on medium high speed until fluffy and pale. This takes +-3 minutes, scape down the sides. Then add the eggs at medium speed mixing until incorporated. Reduce the mixer to a low speed then add the flour and alternate with the buttermilk mixture until all incorporated. Pour batter into prepared bundt tin.
Bake on centre rack until the top is golden and the skewer comes out clean. This will take around 45 minutes.Cool cake in the pan on a wire rack for 10 minutes then invert directly onto wire rack.

Glaze.~
2-3 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted.
2 cups of icing sugar sifted.
1/4 tsp vanilla

Whisk 2 tablespoons lemon juice, melted butter, vanilla until smooth adding more lemon juice until glaze is thick but still pourable. Once cooled, pour over warm cake and let it cool for an hour before enjoying.
This did not last a day in my home ~~




and the perfect sunset to go with it~



Shel

2 comments:

  1. It looks lovely..as the sunset and your magic chef:)
    SO nice to have you blogging!!!

    ReplyDelete
  2. It looks and sounds delicious - love a good lemon drizzle cake!
    Mary

    ReplyDelete