Whilst I’m not the biggest cake eater my hubby and kids are, so when I came upon this recipe I thought I had to try it out. Perfect because my mixer is broken and anything that can be made in a bowl means we can still enjoy the fruits of our (baking!) labour!!
On a Friday my girls are all home early from school and over the winter we have enjoyed baking over these long afternoons. With my mum’s birthday at the weekend we thought this wee lemon cake was the perfect way to celebrate.
So here’s what we used…
Ingredients:
3 large eggs
1 cup granulated sugar
1 cup creme fraiche
1/2 cup vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
1 cup granulated sugar
1 cup creme fraiche
1/2 cup vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
Icing:
1 cup icing sugar
3 tablespoons lemon juice
Here goes:
// Preheat the oven to 180 degrees C and grease a loaf tin ready for the mix.
// In a bowl add the 3 eggs, the sugar and the creme frachie. Whisk vigorously until these are all smooth. Drizzle in the vegetable oil while you are whisking.
// Add the lemon zest and lemon extract and whisk again.
// Add the flour, baking powder and salt. Stir.
// Pour the batter into the tin and smooth the top. Bake in the oven for 50 mins checking the cake is cooked by inserting a kebab stick so that it comes out clean. During the last 10 minutes of baking loosely lay some foil over the top of the cake so that it doesn’t over brown.
// Allow to completely cool before icing.
// Mix the icing and the lemon juice and drizzle over the cake. My girls did this part and choose hundreds and thousands to sprinkle over the top.
All ready to add the candles and sing!!
Enjoy
xx
