Long documented are the benefits of vitamin C in warding off the ever-present terror of scurvy. In days gone by, old timey sailors were at risk of this much maligned condition for one important reason, a restricted access to the citrus-heavy quality of a certain tangy dessert food. So, in a bit to protect the world from the re-emergence of this crippling malady (you’re welcome), I introduce ‘The Tasty Morsels Exceptional Lemon Drizzle Cake’.
Exceptional Lemon Drizzle Cake
Equipment
- 1 Normal Bowl
- 1 Lemon Squeezer
- 1 Cake Tin
Ingredients
- 240g (8½oz) Soft Brown Sugar
- 240g (8½oz) Unsalted Butter (Room Temperature)
- 200g (4) Eggs (Beaten)
- 8g (2 Lemons) Lemon Zest (Yellow bit only)
- 6g (1tsp) Vanilla Extract
- 240g (8½oz) Plain Flour
- 5g (1tsp) Baking Powder
For the Drizzle
- 85g (2 Lemons) Lemon Juice
- 85g (3oz) Light Brown Sugar
Instructions
- Grease the cake tin with butter
- Pre-heat the oven to 180°C (350°F, Fan 160°C, Gas Mark 4)
- Mix 240g of butter, and 240g of soft brown sugar together until it forms a paste like substance (Do not melt the butter under any circumstances)
- Stir in 200g of egg, 8g Lemon Zest, and 6g vanilla extract, then blitz with a hand mixer until combined
- In a separate bowl, sift 240g Plain Flour and 5g of Baking Powder and mix together (due to the lemony nature of the cake, baking soda will work, but reduce the amount by approximately half)
- A chemical reaction is about to occur here, so try and take the next step as quickly as possible
- Add the floury mix to the eggy, buttery, sugary mix and blitz with a hand mixer until fully combined. Then, quickly pour everything into the buttered cake tin, and place at the centre of the oven. Once the dry stuff hits the wet stuff, the baking powder will start reacting, which makes cake light and fluffy
- Bake for approximately 50 minutes, until stabbing it with a skewer leaves no residue
- For now, leave the cake in its tin, and place 85g of soft brown sugar and 85g of fresh lemon juice in a small pan
- Heat on a low heat until the mixture starts bubbling, and simmer for one minute
- Head back to the cake, and stab it all over with a long skewer at intervals around 3cm apart. Then, using a spoon, carefully drizzle the lemon/sugar mixture all over the cake
- Once drizzled, remove the cake from the tin, and leave to cool on a metal rack
- When the urge to eat cake kicks in, slice up the Tasty Morsels Exceptional Lemon Drizzle Cake and tuck in!
Notes
Nutrition
Familiarise Yourself with the Secrets of a Top Quality Lemon Drizzle Cake
Baking Powder of Soda? – So what’s the difference between Baking Powder and Baking Soda I hear you ask. Basically, Soda needs a catalyst to get it working, an acid that will fire up that powder and get it creating bubbles. Baking Powder, on the other hand, includes an acidic component incorporated into it, that kicks off as soon as it becomes wet.
Not all Vanilla’s are Built the Same – In the baking world, one of the hurdles you’ll likely encounter are the multiple vanillas on offer. In liquid form, it will show up as vanilla essence, vanilla extract, and vanilla flavour, as well as in its natural state. Effectively, vanilla flavour and essence will more than likely feature synthetic flavourings, while extract takes its notes from the actual vanilla bean. Natural vanilla beans on the other hand, represent a worthy addition to the food cupboard, and will make a great infusion for vodka, an addition to coffee, or as a stepping stone to homemade vanilla extract, but a bit unwieldy when it comes to cake. Despite the rumblings of internet-based hi-jinx none of these options derive from a beaver’s ass gland.
Partner Your Cake with Delicious Drink
Another addition to the old timey maritime medicine cupboard came in the shape of the alcoholic beverage. Thankfully, however, tasty tipples have come a long way since the days of rudimentary rum drunk straight from the bottle. As a result, cake lovers can consider partnering their dessert with a mug of Hot Rum Toddy, or a traditional Irish Coffee!
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