Baking Lemon Drizzle Cake

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.

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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
4tbsp Milk
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.

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With the lemon drizzle

Tada! The final product!

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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.