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 love to bake.. and I do let them have a go (and totally mess up our kitchen.. hehehe – but really, the mess is brief and totally worth it in terms of the life skills that they gain from this). Today my kids share with you our Yoghurt Pot Muffin recipe, that is super quick and easy to make. It is a staple in our house that you can easily vary to suit “what you have in”.
Like all mothers, I am constantly on the look out for new and interesting dishes to serve to my fussy toddler. I try as often as possible for him to eat our food, but as he has two warm meals a day (and we tend to have one, in the evening), I need more ideas and inspriation – somehow, he always seems to eat the same things! Add to this, that a 9 months, he only wanted fingerfood (luckily this changed when he was a little older) and Pip Squeak will no doubt go through a similar phase. Our staples became quiche (great for veg -will post a recipe ASAP) and meatballs. Both of these freeze really well, so you can always have meals stocked up in the freezer and the “effort” of making it is REALLY worth it!
And, I don’t know why I didn’t think of this sooner, now I have discovered Falafel! Again, like the meatballs you can make these in the oven, cutting down on “cooker time”, as well as frying fat. I haven’t tried freezing them yet, as they disappeared in no time out our house! But will try out before Pip Squeak starts finger eating, as these will be a great addition to her diet.
Here we go:
1/2 onion (chopped)
1 tin of 420g chickpeas (drained and left to dry a little)
Handful or parsley or corriander
Tsp ground cumin
Tsp ground coriander
2-3 Tblsp of flour (use chickpea flour if wheat intolerant)
Blend (minus flour) together. Once all mushy, add flour, to make managable consistency. Form balls and place in pre oiled tray. Dab with extra oil. Shove in oven for ~30-40 min at 200 C – turn once or twice carefully. Brush with extra oil if necessary!
Eat. Make yoghurt tip if you feel like it!
Have also seen a similar recipe with carrots – so guess you can sneak some veg in if you need to – can imagine courgette would work too, though it is quite wet and may need more flour to help keep it togther. Alternatively, add an egg…