My Little Chef - Lemon Drizzle Cake

Ingredients

Cake

225g Butter, softened

225g Caster Sugar

275g Self-raising Flour

2 Teaspoons Baking Powder

4 Eggs

4 Tablespoons Milk

Finely grated rind of 2 Lemons

Crunchy Topping

175g Granulated Sugar

Juice of 2 Lemons

This recipe is quite straightforward:

Measure all the ingredients into a large bowl and beat well until fully blended. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture; level the top gently with the back of the spatula.

1. Pre-heat the oven to 160°C/325°F/Gas 3.

2. William started off by measuring the flour and then carefully sifted the flour into a bowl.

3. He then measured out the Caster Sugar and Butter and placed these into the bowl.

4. After carefully measuring out 2 teaspoons of Baking powder he added it with the other ingredients.

5. He then added the liquid ingredients. Placing 4 Eggs and 4 Tablespoons into the mixture.

6. He then carefully grated the rind from 2 Lemons. William was keen on doing this himself and if your child is helping I would advise that this can take some time. Keep the Lemons for later.

7. After adding the Lemon Rind to the mixture he then whisked all of the combined ingredients together until it was well blended and smooth.

8. Using the spatula he carefully tipped and moved the mixture into a baking tin. William was keen on using the tin that we bake bread in.

9. We then placed the tin in the middle of the pre-heated oven for about 35-40 minutes or until the cake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. We found that using the bigger tin that it needed around 55 minutes.

10. Once baked we placed the cake on a rack to cool and placed it over a separate tin.

11. To make the crunchy topping, William cut the Lemons in half and squeezed the juice into a jug. He then added the granulated sugar and mixed both to give a runny consistency.

12. William then poured the mixture over the cake. The Juice ran over the sides so once the jug was empty he removed the rack, drained the tin back into the jug and repeated this process several times until there were little liquid left.

13. Once the outer topping had seemed to dry we cut it into slices to eat.

William's Thoughts

The Middle of the cake was a little heavy and we both agreed that this might be due to the depth of the tin we placed the mixture in. William suggested that next time we use a larger but shallow tin so that the cake could still rise and be fully fluffy and light inside. He suggests then that we could cut the cake into squares rather than slices.

If you would like to read more of William's recipes with his "My Little Chef" Series please click here.

What do you think? Will you give this a go?