When we moved to the new house 3 years ago, my only request to my parents was to have a space in the kitchen for an oven. I didn’t mind paying for the oven because I know that I will be able to do more recipes that required baking. I already tried baking savory meals since then but I have not tried baking breads or pastries.
A few weeks ago, I watched Anna‘s video wherein she baked a Lemon Drizzle Cake. Lily Pebbles was raving about the cake so I was tempted to make it. I don’t like sweets very much but since this involved lemons, I know it won’t be overly sweet. I thought the ingredients were fairly easy to find locally and it was not that hard to make. I didn’t have a mixer but Chard said I could do it by hand.
I was so excited to bake it that I went to Gourdo’s to buy more baking paraphernalia! LOL. I bought a cooling rack, measuring cups, measuring spoon and a baking pan. I got them at 20% off since I used the Wilton discount vouchers from my Gourdo’s card. See that weighing scale? My heart (but mostly brain) wanted everything to be complete before I bake so I also bought that in True Value.
Here’s the ingredients list and instructions as per Anna’s Mum’s recipe:
225g Salted Butter
225g Caster Sugar
275g Self-Raising Flour
1tsp Baking Powder
4 Large Eggs
Grated Zest of 2 Lemons
Juice of 2 Lemons
175g Granulated Sugar
Mix, then bake in a fan oven at 180°C for 40 minutes, add the glaze – done.
If you want to see how it’s done, you should watch Anna’s video. It’s very easy to do! I didn’t have a mixer though so I just used 2 forks to mix the ingredients until it came to a batter-like consistency.
I was not able to take photos while I do the mixing because I am doing all the work. Mom just helped me scraped the bowl and put what she has scraped off in the pan because she’s very mindful of the waste.
Tada! The final product!
Success! It actually tasted great especially since it was fresh out of the oven. It’s sweet and tangy and moist on the inside. If I would change anything in what I did, I’d probably increase the quantity of the baking powder because it was too denser and didn’t rise as much. Reason? I wasn’t able to find self-raising flour in the market. Also, I’d follow the 40 minutes as instructed because it kind of dried out a little the next day. I left it in the oven for another 5 minutes because it didn’t look cooked because it looked very pale. I should have trusted the toothpick method that I did when the oven rang at the 40 minute mark.
Anyway, this inspired me to bake bread and more sweet stuff! I will be baking this again soon and hopefully it turns out better than the first.