Tanya Burr's Lemon Drizzle Loaf

Hello everyone!

One of my favourite recipes is lemon drizzle and one of my favourite YouTubers is Tanya Burr so I teamed the two together and baked 'Tanya's Lemon Drizzle Loaf' from her book, 'Love Tanya'. 

For the cake:

3 eggs

170g self-raising flour

170g caster sugar

170g butter

1 teaspoon baking powder

zest of 2 lemons

For the icing:

150g icing sugar

juice of 2 lemons

Lets bake!

Pre-heat your oven to 180℃. Mix the eggs, flour, sugar, butter, baking powder and the zest of two lemons into a big mixing bowl. line your baking tin with a bit of butter or use a non-stick baking tin and pour mixture in. Bake for 35-45 minutes - the cooking time depends on the size of the tin and your oven. To check your cake is ready, slide a knife into the centre and if it comes out clean, it is ready to come out of the oven.

Mix together the icing sugar and juice of the two lemons to make the drizzle. Stir it together - it should be quite quite a watery consistency. While your cake is still hot, poke it all over with a skewer or sharp knife, and then pour over the drizzle so it can soak in.

(make sure you sieve your icing sugar because i made the mistake of not sieving mine and as you can see, it looked quite bumpy) ha ha.

Thank you for reading,

Home made chistmas cake

Happy Christmas..

Today's post is a recipe for my homemade Christmas cake as I've never made a one before and thought I'd give it a go.

 

 

Oven: 150 degrees Celsius or gas mark 2

Time takes to cook: 4 1/2 hours

 

Ingredients:

 

What you'll need (cake mix):

12 ounces self-raising flour

1 tsp. mixed spice (optional)

4 ounces ground almonds

8 ounces butter/margarine

8 ounces caster sugar

4 eggs beaten with 8 tbsps. milk (or 1/2 milk and brandy)/

4 ounces halved glace cherries

24 ounces mixed fruit

 

 

 

What you'll need (top of the cake):

selection of nuts: almonds, walnuts, pecans

glace cherries

 

 

 

First, you'll need to sieve together the self-raising flour, spice (if you're using it) and ground almonds in one bowl. Then cream together the butter/margarine and sugar, stirring the flour and eggs with milk a little at a time in a separate bowl.

butter/margarine and sugar

 

ground almonds and self-raising flour

 

Once the butter and sugar are creamed together, it should look like this. Very light and a fluffy texture.

 

creamed butter/margarine and sugar

 

adding a little flour at a time then stirring together.

Lastly, add you mixed fruit a little at a time to the mixture as well as the glace cherries. You must make sure you mx all of the ingredients thoroughly!

 

 

Then, line and grease an 8inch square or 9inch round cake tin, (I used a round one) with grease proof paper (brown paper). Once you've lined your cake tin, pour in your mixture..

 

scoop in the mixture.

smooth out the mixture with the back of  a large spoon so that it's even.

Now, this part is optional but I then went ahead and arranged a selection of nuts on the top of mixture before it went in the oven. Creating a circle pattern starting from almonds to walnuts pecans and brazil nuts with a small circle of glace cherries in the centre.

 

 

All you have to do now is bake your Christmas cake in a slow oven on gas mark 2 or 150 degrees Celsius for 4 1/2 hours making sure not to let it burn and don't undercook by not giving it the full 4 1/2 hours. Don't open your oven door otherwise it'll deflate!

 

 

Thankyou for reading, have an amazing Christmas, everyone. I'd love to know in the comments if you've tried my recipe out!

Sunday baking

Hello, today I'm back with a 'Sunday baking' post as I've made a little treat and thought to share it with you. Today, we are baking plain muffins. The recipe is very simple, which makes it very easy for anyone to do so... let's get baking!

 

 

Ingredients-

 

 

You will need:

4 1/2 oz caster sugar,

4 1/2 oz self-raising flour,

4 1/2 oz butter/margarine,

1/2 teaspoon baking powder,

2 large eggs

 

 

 Before you begin the baking, you need to set your oven to 160 degrees Celsius and line your muffin tins with cases. After you've done so, you'll need to weigh out your ingredients to the right measurements. Once everything is weighed out correctly the very simple after that.

 

You'll then need to add your butter/margarine and sugar together in a bowl and mix them together until light and fluffy. Once, the mixture is at this consistency you need to add in your self-raising flour one bit at a time while mixing to ensure the flour doesn't go up in clouds. Once these are mixed together, add your eggs and baking powder into the bowl and mix all of the ingredients together.

 

Now, you can evenly scoop the mixture into the cases you arranged earlier. You can now bake them in the oven for 20-25 minutes until they are light and airy.

 



 

When your muffins have been taken out of the oven be sure to prod a knife into the centre to see if they're cooked. A clean knife means they are! Leave your creations to cool for around 15 minutes.

 

 

After cooling, you can either leave them plain like I did and eat them warm with a lovely cup of tee or you can decorate them any way you wish. I was really happy with my outcome. They tasted beautiful and they were so light and fluffy - perfect texture.

 

Thankyou for reading,

What's your favourite thing to bake?

 

Lemon drizzle cake

Hello my lovelies.

It was recently my birthday, Tuesday 22nd September so just a week back now so as I am very fond of my Auntie's home made lemon drizzle cake, I thought I'd give it a go with my mum. It turned out really well and better than expected so I ought to share it with you all as it tasted really delicious!

 

 

 

 

Cake mixture:

 

You will need:

♥ 6oz Self-raising flour

♥ 6oz Caster sugar

♥ 6oz Butter/margarine

♥ 3 Large free-range eggs

♥ 1 teaspoon of Baking powder

♥ 1 Lemon (zest)

 

Before you even start to bake your cake, you need to pre-heat your oven to 170 degrees Celsius and also line an 8inch cake tin with grease-proof paper or if you don't have any of that, you can happily use some butter or margarine.

 

Now to start baking!

 

You'll need to measure out your ingredients first using weighing scales; battery or weights - it's entirely up to you! To make the whole process of making the cake quicker and easier, I added all of my ingredients to little bowls but you don't have to if you don't want to. After you've done this, just add the sieved Flour, Butter, Sugar and Baking powder to the mixer and mix it all for a good five minutes until light and fluffy.

 

When the mixture is at the right consistency, you'll then need to add in your eggs and mix it again for another five minutes. While it's mixing together, you can be grating your lemon - try to get all of the zest off as it will make the cake have more of the lemon flavour in it.

 

When the mixture is finished mixing, add in your lemon zest that you have grated and mix all of the ingredients together one last time.

 

Then, when all of it is mixed together and there aren't any white lumps of flour around the inside of the bowl, you can then go ahead and pour the mixture into your cake tin. When you've poured all of it in and there isn't any left in the bowl, it's a good idea to shake the tin from side to side while still on the counter top. This will ensure your cake is level and is even on the top.

 

Then place in the oven and leave for 25-30 minutes. If it is still sticky on the top when the time is up, just leave it in the oven for another five minutes then take out to cool for a good 1-2 hours. A good tip to see if your cake is cooked is to poke a knife into the middle of he cake - if the knife comes out clean, then your cake it cooked!

 

Once your cake has cooled, you can icing it. I always find icing really hard to make and judge so it's important you get the right amount of icing sugar and water to get the right consistency.

 

Icing:

 

♥ 3-4 table spoons of Icing sugar

♥ 1 lemon (juice)

♥ 2-3 table spoons of cold water

♥ yellow food colouring

 

To make your icing, you'll need to add your 3-4 table spoons of Icing sugar to a medium sized bowl with 2-3 table spoons of water and mix together with the same spoon. The consistency of your icing should be in between runny and thick. If you think it's too runny, add a little more icing sugar or if you think it's too thick add another table spoon of water at a time until it's the desired consistency. Remember it has to be thick enough to cover the top of the cake.

 

Once, you have the desired consistency and amount of icing you wish add the juice of the lemon you squeezed earlier to your icing Only add however much juice you like then pour it on top of your cake making sure it covers the whole of the top. Spread the icing out with the back of your spoon if you need to.

 

Leave the icing to set for 1 hour then make the same amount of icing up again but this time with 1-2 drops of yellow food colouring. This is just an added touch to your cake if you want it. I thought it finished the cake off and made it look very presentable and it colour coordinated with the lemon that was used! You'll just want to lightly drizzle t off of a spoon all over the top of the cake and leave it to set from 1 hour to over night - It all depends on when you want to eat it!

 

 

And there you have a delicious lemon drizzle cake. If you make this yourself, please do tag me in picture of your cake on Twitter; @shannondixon22 or Instagram; @sprinkleofshan @shannonjodixon. I hope you enjoy it as much as I do!

 

Happy baking!

 

Thankyou for reading,