So here we go!! First day of my GBBS Challenge!!!
Last weeks episode of GBBS bakes included:
Signature bake: Drizzle Cake
Technical bake: Jaffa Cakes
Showstopper: Mirror Glaze Cake
Admittedly, I went super simple for the first challenge… I wanted to do the Jaffa Cake but realized I didn’t have enough gelatin, so I went with the Drizzle Cake!
Lemon Drizzle to be exact!!!
This recipe is super simple and easy to follow. I didn’t really have any problems except for the fact that I attempted to bake before having my morning coffee and well… this happened…
How sad is that???
I had a feeling that the cake tin was waaaaaay too small but thought I could pull it off… but… no dice…
But, my second attempt, well that was pretty damn near perfect!!!
Lemony, moist and soooooo yummy!!!
Next time I think I’ll be a little more adventurous and try a different combination of flavors!!! But this was super yums for a quick bake!
So here we go…
Lemon Drizzle Cake
2 cups and 3 tablespoons all purpose flour
5 teaspoons baking powder
1/4 teaspoon salt
zest of 2 lemons
1 cup unsalted butter
1 cup granulated sugar
4 large eggs
1/4 cup whole milk
Juice of 2 1/2 lemons
zest of half a lemon
1 cup granulated sugar
Preheat oven to 350 degrees
Grease an 8 inch loaf tin with butter.
In a small bowl, whisk together the flour, baking powder, salt and lemon zest. Set aside.
In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy (2-3 minutes).
Add in eggs 1 at a time mixing until just combined. Scrape sides of the bowl.
Add the milk and mix until just combined. The mixture will look slightly curdled… that’s ok!!
Mix in the dry ingredients gradually. Mix just until combined. DO NOT OVER MIX!
Pour cake batter into the prepared tin.
Bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean.
Let cake cool in the tin for about 15 minutes. You want the cake to be cooler but still warm enough for the drizzle to soak through the cake.
While cake cools… make the drizzle!
Combine lemon juice, zest and 1 cup sugar in a small bowl. Drizzle should be runny enough to, well, drizzle!!! If not, add more lemon juice until you get a runny consistency.
Poke holes ALL OVER the cake with a skewer. Slowly pour drizzle on top making sure it gets in all of the holes!!
Let cake continue to cool for an hour. Then remove from tin to serve.