It’s not perfect. But it is perfectly edible.
When I told hubby I wouldn’t be blogging this one, he protested, “But it’s a great cake”… “But it’s sunk” I replied. He argued that I should blog a real story, even a flop for once, regardless of how pretty or perfect it might be. So here it is; Fabulously Sunken Lemon Drizzle Cake.
We’re not sure quite what went wrong with this one. It’s a basic butter cake, and is supposedly a sure-fire winner. But I’ve made it twice now, and twice it has sunk. This time more spectacularly than the first.
Applying his knowledge of maths to the problem, hubby suggests that simply adjusting the ‘aspect ratio’ of the tin would solve our little problem. Next time then, a bigger tin. In the meantime, cake for dinner.
Lemon Drizzle Cake
Taken from BBC Good Food
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 1 lemon (approx 2 teaspoons)
225g self-raising flour
FOR THE DRIZZLE TOPPING
juice 11⁄2 lemon (approx 2 tablespoons)
85g caster sugar
Method
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
