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.
(get a cake candelabra here – US/ UK – affiliate links)
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.
Are you looking to jazz up your kids’ lunchboxes? Or make Picnics more fun? Here is a super cute idea (that is NOT that time consuming) and that the kids will *ADORE* using Bento Box Egg Molds – Egg Molds are traditionally used for shaping rice, but you can also use them to shape eggs. They come in all sorts of shapes, are quick and easy to use and are super fun. And will hopefully put a little smile on your child’s face as they open up their lunchbox. Eggs are also super protein rich foods, that are great for those young minds concentrating whilst at school. These molds are also great fun for taking on Picnics.
The molds are easy to get hold of, you can buy them here (affiliate links).
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:
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.
As Autumn hurtles our way, I wanted to share my father’s favourite “healthy” treat for the season – Apple & Carrot Juice! It is quick and easy to make and tastes delicious. Be sure to drink it up quickly.
Peel and slice everything. Bung in juicer. Drink as freshly as possible! Doesn’t matter about proportions, just use what you have in! (You may prefer to sieve it, as there will be a little bit of brown “sludge”, but there is nothing bad about this and sometimes, you can let it all settle and then just pour the yummy bit). Very healthy. Very good. Very tasty.