Easter lemon drizzle cake
Happy Easter! 🙂 Or Happy Monday to those that don’t celebrate it. Today Ryan and I have spent the afternoon at my parents house and had a lovely roast chicken dinner with all the trimmings (thanks mum!). After dinner we had dessert, ate some hot cross buns that dad bought, then played some board games and watched a few films.
Mum, Ryan and I also went for a long walk around the village and hiked up a couple of hills. It was muddy, some places too muddy to walk through in the shoes we had on! Note to self to pack proper walking shoes next time.
Here’s a couple of photos from our walk.
There’s a railway track that goes through our village and we were able to watch one of The Great Western railway trains go by.
Later on we exhanged small gifts, I got some chocolate, a Buffy the Vampire Slayer figure and these lovely flowers.
It’s a really good quality pan, non-stick and the cakes always turn out perfectly. What I like most about this pan is the bite size pieces it makes and the little bees in the design. Unfortunately it’s now a discontinued product for Lakeland 🙁 but they do pop up on Ebay from time to time so it’s worth a look.
Photo with glaze (no damaged slices in this one)
Unfortunately the cake didn’t come out perfectly, some of the honeycombs got stuck to the pan (see below). 🙁 This is likely due to not greasing well enough or leaving the cake in the pan too long while cooling!
Photo without glaze (shows some damaged slices)
For the lemon drizzle cake you will need:
3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
2 tablespoons finely grated lemon rind
For the glaze you will need:
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons lemon juice
Heat oven to 325° F (175°C), grease well (I use Lakeland’s cake release) an set aside.
Combine flour, baking powder, baking soda and salt.
Beat butter, sugar and eggs one at a time with a hand mixer until well blended.
Beat on medium speed until light and fluffy. Add eggs and beat until well blended.
Add the lemon rind and mix well.
Spoon batter into prepared pan.
Bake for 45-55 minutes, until screwer inserted comes out clean.
Cool for a few minutes in the pan then transfer to a wire cooling rack.
Meanwhile, make glaze: Combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.
Turn cake onto cooling rack and brush with honey glaze.
Close up of one of the bees