My timeline has been filled with scrummy looking drizzle cakes since the GBBO ended on Wednesday night, and seeing as though my recipe entered for week 1 did not strictly come under any of the 3 baking categories, I felt I should rectify that at my earliest opportunity. hence, this Ginger and Lemon Drizzle Cake will be my second cake linked up this week.
So Saturday afternoon while my crazy children were playing in the garden, I set about baking my cake. I pondered a jaffa cake inspired drizzle cake, i.e. a chocolate sponge with an orange drizzle but then I spied that Bronagh entered her version of this exact idea , so I quickly dismissed that. Therefore there was only one other drizzle cake I could make: a ginger and lemon one. I had been telling my OH that I liked the idea of this flavour combination, but he thought it would not work. Not work I said – are you mad? Lemon and ginger work, I often make a lemon cheesecake with a ginger nut base. I think my OH was being a little silly! Well, not one to shy away from a challenge (challenge? not really, but hey I can pretend one was set lol!), I set about bringing this cake to life.
It was an easy cake to make and didn’t take too long to cook either, and soon the aroma of ginger was wafting through the house and making me want to eat it before it was drizzled or iced!
As soon as it was finished (and after it had been photographed) my once sceptical OH was hanging around waiting for a slice , would he agree that a ginger and lemon drizzle cake works?
YES! He said it was actually very nice! Huzzah!
And then both my boys tried some and said they liked it, although Burton said maybe it was a little too gingery, despite the fact he adores gingerbread and ginger nut biscuits LOL!
So there you go, proof if ever proof was needed that a Ginger and Lemon Drizzle Cake works and tastes good too. Success!
If you fancy having a go yourself, then here is the recipe:
- 200g butter
- 200g caster sugar
- 4 eggs
- 1-2 tsp ground ginger
- 200g self raising flour
- zest of 1 whole lemon
- *For the Drizzle*
- juice of 1 lemon
- 75g caster sugar
- *For the Icing*
- Juice of 1 lemon, plus a little cold water
- 3 tbsp icing sugar
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line a 1lb loaf tin
- Cream together the butter and sugar until soft and pale
- Add the eggs, lemon zest, ground ginger and 1 spoonful of the flour and beat together for a couple of minutes
- Then fold in the flour until just combined
- Pour into your prepared cake tin and cook in the oven for apporox 40-45 minutes until cooked right through
- A couple of minutes before cooking time has ended, place the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved and stir
- As soon as your cake is cooked, make lots of holes all over the top with a sharp knife and pour over the lemon and sugar sauce
- Leave to cool completely before removing from your tin
- Make your icing by mixing the icing sugar with the lemon juice and water to make a thickish, yet runnyish sauce
- drizzle over the top of the cake and allow to set
- Serve when cold - deeeeeelicious!
Great Bloggers Bake Along
If you would like to bake along with me and the rest of the #GBBOBloggers2016 for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw which has been kindly sponsored by Tesco (thank you!), where an independent judge will choose his or hers 3 favourite bakes from the final bake along (week 10).
A reminder that this weeks themes were:
Chocolate Mirror Glaze Cake
You can choose any of these cakes or a British classic of your own choice (as I did!)
The linky is open a little later this week as Monday is a bank holiday, so you have until the end of that day – i.e.. 11.59pm.
So, on your marks get set……BAAAAAAKE!!!!!