Читать книгу The British Baking Book - Regula Ysewijn - Страница 42

Lemon drizzle cake

Mix 1 teaspoon poppy seeds into the batter to turn the lemon drizzle cake into

a lemon and poppyseed cake, another British classic.

45

For 8–12 people

For the cake

1 cup (225 g) butter, at room

temperature

1 cup + 2 Tbsp (225 g) superfine sugar

4 eggs

2 cups (250 g) plain white flour

¼ cup buttermilk (or regular milk mixed

with a little lemon juice)

grated zest of 2 lemons

2 Tbsp baking powder

butter, for greasing

flour, for dusting

For the lemon drizzle topping

juice of 2 lemons

¾ cup (175 g) granulated white sugar

For a 6 x 3½–inch loaf tin

Preheat your oven to 350°F and prepare the tin (see page 21).

Put the butter and superfine sugar in a bowl and beat until creamy. Add the eggs,

one at a time, and make sure that each egg is completely incorporated before

adding the next one. Add a teaspoon of the flour with the last egg to prevent the

mixture from separating. Add the buttermilk and lemon zest and mix well.

Add the baking powder to the flour and combine well. Now carefully but swiftly

fold it into the batter, spoon the batter into the tin, and place in the middle of

the oven.

Bake the cake for 45–50 minutes. A skewer inserted in the center should come

out clean.

For the topping, mix the lemon juice with the granulated sugar.

Use a toothpick to pierce some small holes in the warm cake. Allow the cake to

cool for 5 minutes and then transfer to a rimmed plate.

Spoon the topping over the cake and continue to spoon over the topping that

drips over the side. Allow the cake to cool further.

This cake is at home in rustic tearooms as well as hip coffee bars. The secret that makes this simple cake so beautiful

is the sharp lemon syrup that soaks into the velvety soft cake. The best way to bake it is as a tray bake (sheet cake) – it

loses its effect as a round cake. This is my husband Bruno’s favorite cake.