13 May, 2020
Zingy Drizzle Cake
Z
Fragrant, beautiful light crumb simple and very delicious. You can’t beat the classic- subtly zingy but yet well balanced sweetness. A must try:
INGREDIENTS:
200g soft unsalted butter
200g golden caster sugar
3 large free range eggs
300g self raising flour
1tsp baking powder
1tsp vanilla extract
Zest and juice of 1 orange
Zest of 1 lemon
For the drizzle:
Juice of half lemon
4heaped tbsp of icing sugar
Preheat oven to 180’C
Grease and line large bread tin with parchment.
Using mixer beat sugar and butter till fluffy. Add eggs one at a time whilst mixing on low speed.
In the clean bowl mix together flour and baking powder with orange and lemon zests.
In the separate bowl squeeze the juice of zested orange, add vanilla extract.
While butter and egg mix is on slow mixer setting add little bit of flour following by orange juice. Keep adding one and other until well combined and you will end up with lovely smooth batter.
Pour the mix in to prepared tin and pop in to preheated oven for 40-45min or until skewer inserted in the middle comes out clean. You might need to cover the top with foil after 30min or so to prevent browning too much.
When cake is done, loosen the edges and prepare your drizzle by mixing powder sugar and lemon juice.
Take the cake out the tin on wore rack and generously brush with lemon syrup all over.
Serve when totally cooled.
