Some things in life have to be celebrated. Celebrated over and over and what better way to do this than with a home baked cake? This lemon drizzle cake is my very favorite and the bundt shape makes it extra celebratory.
And there is definitely something to celebrate! A huge and at the same time very little wonder, that has been growing inside me for 20 weeks already. I doubted if I would ever be able to experience this wonder myself and I am incredibly thankful for it every single day. Worth the wait. Without a doubt.
And now that the worst insecurities and tiredness slowly decrease, the movements in my belly are getting stronger every day. I treasure each little kick and almost can’t wait to meet and hold this little one in a few months.
The weirdest pregnancy cravings (Bugles and hotdogs, anyone?) have disappeared, but the last few weeks I have this intense craving for the combination of sweet and sour. This cake combines these two flavors beautifully and is one of my favorites.
The recipe is based on Paul Hollywood’s ‘lemon drizzle cake’. It’s a simple, surprisingly airy cake with a sweet and sour lemon syrup drizzled over, which slowly sinks in and incorporates every bite with an amazing flavor.
I enjoy this cake best with a dollop of softly whipped cream of crème fraîche and some fresh fruit, but a simple slice tastes just as good. Even when you don’t have anything special to celebrate.
for 1 cake
5 tbsp (75 g) soft butter + extra for greasing
½ cup + 1 tbsp (125 g) superfine sugar
1 cup + 2 tbsp (150 g) self-raising flour
1 tsp baking powder
2 medium eggs
1 tbsp lemon curd
1 1/2 tbsp full fat milk
extra: loaf tin* (greased and lined with non-stick paper) or bundt tin (greased really well) + mixer + skewer
* Paul uses a 2 lb (1kg) loaf tin.
For the drizzle:
finely grated zest and juice of 1 lemon
2 tbsp granulated sugar
Preheat the oven to 360F (180C).
Beat the caster sugar and butter together until the mixture is really light and fluffy. This is easiest to do with a mixer and can take as much as 10 minutes.
Add the flour, baking powder, eggs, lemon curd and milk and make sure to keep mixing at all times, until all is well combined.
Pour the mixture into the loaf tin evenly and place in the middle of the oven for 40–45 minutes. To test if the sponge is fully cooked: insert a skewer in the middle of the cake and if it comes out clean, it is ready.
Meanwhile, prepare the drizzle by mixing the lemon juice, zest and granulated sugar together. Pierce small holes on top of the lemon cake with a skewer to make the drizzle absorb better. Pour the lemon drizzle over the cake whilst still hot. Leave to cool completely before serving.