Saturday, 24 November 2012
I make no secret of the fact that lemon is one of my absolute favourite flavors. It has ever been so. In fact if I had to choose between a piece of chocolate cake and a slice of Lemon Meringue Pie . . . I would have a very difficult time choosing. In the end I fear the Lemon Pie would probably win out big time! I just love lemon anything.
I have a Lemon Drizzle Cake recipe that I think is the perfect lemon drizzle cake. It's perfect for a couple of reasons. One, it's incredibly moist and two . . . it's the easiest lemon drizzle cake you could ever make. You just bang all of the cake ingredients into the food processor and then blitz them together for 2 minutes. Easy peasy, lemon squeasy. (Yes, that was intentional, lol)
Today though, I decided to add a little twist to it. I was sitting and thinking about how I could make an incredible cake even more incredible and then the lights went on and I thought . . . streusel . . . buttery, crunchy streusel, but not just any streusel . . . a lemon streusel!
Bingo! I decided to incorporate lemon flavours into my favourite streusel recipe . . . by the use of some lemon extract and candied lemon . . . but I wanted another flavour as well . . . GINGER. Yes, I also added some candied gingerroot, because lemons and ginger are just the perfect marriage you know.
I made the streusel first and then sprinkled it over the top of the loaf just before it went into the oven. About 40 minutes later we were rewarded with a beautifully moist lemon loaf . . . covered in a buttery, crunchy streusel, flavoured with lemon and ginger.
But wait . . . there's more. I then made a lemon drizzle icing and drizzled that all over the top of the streusel once the cake had cooled.
Oh boy . . . some good, but don't take my word for it. Bake it for yourself and see if I'm not telling the truth. I am. It's gorgeous. Totally gorgeous.
*Lemon Streusel Drizzle Cake*
Makes one medium loaf cake
An easy and delicious lemon loaf, with a lemon streusel topping and glaze!
5 ounces self raising flour (1 1/4 cup)
4 ounces softened butter (1/2 cup)
4 ounces caster sugar (generous 1/2 cup)
2 heaped dessertspoons of good quality lemon curd
2 large free range eggs
the finely grated zest of one unwaxed lemon
the juice of 1/2 lemon
for the streusel
3 TBS granulated sugar
6 TBS plain flour
2 TBS cold butter
few drops lemon extract or lemon oil
1 TBS chopped candied lemon zest
1 TBS chopped candied gingerroot
for the glaze:
130g sifted icing sugar (1 cup)
the juice of 1/2 lemon
Preheat the oven to 180*C/325*F/ gas mark 3. Butter a medium sized loaf tin. Line it with baking parchment. Butter the paper. (I like to leave an overhang so that I can just lift the finished cake out.)
Put all of your streusel ingredients into a food processor. Blitz until it clumps. Remove and set aside. Wipe out the processor. Add all of the cake ingredients and blize for 2 minutes. Scrape this mixture into the prepared baking tin. Smooth over the top. Sprinkle with the streusel.
Bake for 30 to 45 minutes until the cake is well risen and golden. A toothpick inserted in the centre should come out clean. Allow to cool completely in the tin. Once it is cool, lift out onto a wire rack. Whisk the glaze ingredients together only adding enough lemon juice to give you a drizzable consistency. Drizzle this over the top of the cake. Allow to set completely before serving.