A few days after transPRK laser eye surgery, Piglet suggested listening to podcast to overcome boredom. I came across this recipe in preheated baking podcast in Spotify. They would go through the method of the recipe first, try it during the week themselves and give feedback a week later.
However the frustrating part was that I didn’t know the exact ingredients. I usually adapt it slightly on the availability and cost of ingredients. So I took note of the episode and Piglet helped me to google the recipe a few days later. Words were still floating around the screen then.
It was quite a popular cake among my friends and I used to have this quite often after lunch at work. This time around, I substituted milk with yogurt and reduced sugar quantity. The original recipe ask for all the ingredients to be put together. But I’m someone who often overmix cake batter so I did it in stages.
Lemon Drizzle Cake Recipe (Adapted from Victoria Glass)
Cake Ingredients
110g butter
150g caster sugar
170g all purpose flour
3 tsp baking powder
2 eggs
3 tbs yogurt
1 tbs water
2 lemon zest
Drizzle Ingredients
2 lemon juice
70g granulated sugar
Method
1.Preheat oven 170C.
2. Cream room temperature butter and sugar until smooth
3. Add in eggs one by one and mix
4. Mix in yogurt, water, lemon zest
5. Fold sifted flour and baking powder
6. Bake for 30-35 minutes or until cooked
7. Skewer the cake with toothpick
8. Pour mixture of lemon juice and granulated sugar over the cake (in the pan)
9. Cool cake
Will bake it for 35 minutes in the future as the center was slightly underbaked. It was not too sweet and lemon flavour was alright so I’m glad I reduced the sugar quantity.
When we did our grocery shop for lemons a few days ago, piglet reminded me that he wasn’t a fan of lemony cakes. Just so I won’t count on him finishing up the cake since I don’t have a sweet tooth. But when he tasted it… ‘I like lemon drizzle cake’
1 week later….
Baked it for 35 minutes, checked it and left it in the oven for another 5 minutes so the total for 40 minutes. I baked some muffins before baking the lemon drizzle so I suspect that the oven was warmer than the first round. Had to cover the cake with foil for the final 15 minutes as I was worried that it was going to burn.
The texture turned out better…