A Luminous Lemon Cake
- Becca Wilson
- Oct 1, 2017
- 2 min read
On the last Saturday of the month we have a family night. This consists of eating a tasty dinner together and plenty of chatting and catching up (oh and playing games of course). I always look forward to this, and it's amazing how quickly the Saturdays come around. Last family night we had Austrian apple pancakes - yum. Last night's dinner was tasty pasta bake. Scott's mum made one with chorizo, roast veg, homemade sauce and lots of cheese, and one gluten free veggie bake too (thaaanks).
I wanted to make a pudding that would be refreshing and light to finish off a tasty dinner. On Friday, I was sitting drying my hair thinking about Autumn and associated flavours - pumpkin, apple, cinnamon and ginger (seeing as the seasons have now changed). However, for some reason, I got the idea of a lemon drizzle cake and that stuck in my head. I think that the first lemon drizzle cake I tried was from M & S (ooooooh fancy). I loved the topping and how lemony the sponge was (don't know if lemony is correct, lemon-like...).
https://www.bbcgoodfood.com/recipes/lemon-drizzle-slices
I do love a bit of Bake Off so I thought the recipe above from Paul Hollywood must be good (seeing as he is so picky). I like to browse any recipes I fancy, and then just adapt them to make them gluten free. It doesn't always work out but it's fun to experiment. I followed the recipe but just swapped the self-raising flour for gluten free self-raising. It was all going well until I placed the tin in the top aga oven which is 180°C. I checked the cake after 20 minutes - it was golden and the sides looked good, but, the middle of the cake had sunk. It was cooked, but I think it had baked too quickly. So, just like the bakers on Bake Off do, I made another cake (then we got to eat the first attempt on Friday woo). This time, I only put 1/2 tsp baking powder and baked it in the bottom right aga (160°C) for 30 minutes and then 3 minutes at 180°C and it came out perfectly - yay!
I had a little play around with the feather icing, as you can see in the photos below, but you can leave out the icing and the cake will still be scrumptious. I think the cake went down well last night as most people wanted an extra slice. We served it with a dollop of vanilla ice cream - perfect. Keep any extra cake in the fridge and it tastes even better the next day!
I hope you're having an enjoyable weekend. It's pretty wet and windy up here, so Scott and I are continuing our NZ plans in the warmth of the house. Yes, the fire is on!
x gf v x
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