On Easter Sunday we had a little get together for a friend who's moving to the Netherlands in a couple of days (still not really willing to admit it's got that close), of course, this was the perfect excuse to get baking. I ended up making two cakes, a chocolate one for him, and a lemon drizzle on request from his girlfriend who's moving out to join him in a few months.
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| The chocolate cake...it definitely tasted as good as it looked. |
The recipe I used for the chocolate cake was Nigella Lawson's devils food cake, with a simple chocolate buttercream rather than her fancy frosting (I was being lazy), and as it was Easter, the obligatory mini eggs to decorate.
This is definitely a recipe I'll be using again as the cake tasted great and was very well received.
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| The slightly less photogenic lemon drizzle (which ended up with an unplanned lemon buttercream in the middle. |
It's the simplest of methods, beat the butter and sugar, add the eggs one at a time, then fold in the flour, mix in the lemon juice and then the zest by hand, stick it in the oven at 180°C and you're good to go. I've not actually bothered writing down cooking times as I never follow them anyway, I find checking it after about 18mins and then as needed after that works fine for me.
Lemon Drizzle Cake
For the cake:
8oz caster sugar
8oz unsalted butter
8oz self-raising flour
4 medium eggs
Zest of 1 lemon
Juice of 1/2 lemon
For the drizzle:
Juice of 1/2 lemon
Roughly 1.5 tablespoons caster sugar
(I do this bit by eye)
(I do this bit by eye)
(Optional) Lemon Buttercream:
115g softened unsalted butter
500g icing sugar
Lemon juice until it tastes suitably lemony
(Again I tend to just guess amounts with my buttercream)
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