I decided to make a “3 tiered” Lemon Drizzle Cake for The Englishman’s and the Father in Law’s Birthday. The recipe below is enough to make three “low” lemon drizzle cake, which stack nicely to make ONE cake. You may choose to half the recipe if you only want to make one simple cake (just use 1 lemon instead of 1.5 lemons). Also, we had some left over butter, cream cheese and icing sugar frosting from another cake we made and we used THAT to stick the cake together, then topped it with some Lemon & Orange jellies.
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This Lemon Drizzle cake looks “normal” and not the “most exciting”, but it was DELICIOUS!
I used 3 x 20cm baking tins – buttered and floured, to avoid sticking.
Preheat the oven to 180C
Lemon Drizzle Cake Ingredients
280g Self Rasing Flour
250g caster sugar
Teaspoon of baking powder
1.5 grated lemon zests
table spoon of sugar
1.5 juice of lemons
Cream Cheese Frosting (half these quantities)*
*as mentioned used LEFT OVER frosting, so half the below should be enough
200g Cream Cheese
400g icing sugar
1tsp of lemon juice
Lemon Drizzle Cake Method
Mix all your cake ingredients with a blender – self raising flour, butter, sugar, baking powder and 4 eggs.
Grate in your lemon. If it is too stiff you can add a splash of milk.
Divide into 3 equal baking dishes.
Place in oven and bake until golden (10-15min). Remove when a knife inserted comes out clean.
LEAVE IN BAKING DISH
Make some holes with a knife and pour over your lemon/ sugar mixtured.
LET COOL. Once cool, put on a rack until you are ready to assemble the cake.
Mix your soft butter, cream cheese and icing sugar + lemon. Then assemble cake. Make sure you leave enough for the top piece.
The kids are at it again – showing us how easy it is to get busy in the Kitchen! Today the boy makes some delicious Jam Tarts and they are SO SO EASY!!!!!!! Really.. take a look.To make these Jam Tarts you will need:
A super quick post to share the hubby’s Birthday cake – it was a “Sweetie Chocolate layered surprise cake”. It sounds far more grand and difficult to make than it is….. and everyone LOVED the surprise!!! The key to the “flatness of the cake” (my mother in law was asking), is to bake 4 “thinner” cakes. rather than say, two bigger ones and then cutting those in half to layer… my thinner cakes just didn’t rise as much and ended up much flatter naturally!
Sooo it is that time again at Life At The Zoo – we are bang in the middle of our family “birthday season”.. and with family birthdays.. comes the need for CAKE! We all like a yummy cake now and again, but it is nice to make your cake a little bit more special for a birthday. Special, does not mean difficult.. here we have a super easy moist chocolate cake recipe (really, so easy, so rich and tasty) and we a little trick or two we dressed it up into this three layered delicious Maleteser cake. Mother in law was delighted!
This time I used three medium sized cake tins (instead of one or two and having to cut the what is a very moist cake). In fact I lie.. I used 3 medium sized tins. And two mini ones.. to make an extra mini cake for the kids…
Take cake out of oven, when a skewer “test” shows that the cake is cooked
I omitted the “Gelatine” from the raspberry cream, as faffy.. just add a handful of raspberries to the cream on the inside of cake (I used about 2/3s of one pot of double cream for this
Buy Maltesers and pop them on top
This chocolate cake really is sooooooo easy! The kids loved the mini cake too!
Sorry! No photo this time. What a shame too, as the muffins did look rather scrummy, if I say so myself – even if the icing was a bit runny! No photos as they ALL got scoffed before I remembered to take one. And I tell you, that is quite an achievement, I made 12 + a cake (the original ingredients were for far too many, the recipe below is adjusted for about 12 muffins!!!). Much to the dismay of The Englishman and Red Ted, half he cake went to neighbours (saying thanks for all the fab hand me downs we get) and 10 muffins to a tea party in Ham!
Enough. Here is he recipe:
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt (unless you have used salted butter)
60g coco powder
200g icing sugar
handful of raspberries
Mix sugar and butter. Add eggs & vanilla. Mix all dry ingredients, then add alternating with the milk. Bake in 180 C approx 25min – but check. Also used these ingredients in a cake tin and it worked!!
Now my icing went all wrong. So the above is guess work. Not v helpful, eh? But it was yummy and the yummy bit where the raspberries. So. Advice from icing queen: use lots of butter. Whisk for AGES until it is nice and soft. Add some liquidised/ blended raspberries and then icing sugar. Don’t add all the raspberries (like i did) as they are v liquidy. Once you have a nice consistency, add remaining quartered raspberries for flavour and texture.