Tag: lemon

Lemon bundt cake

Difficulty: A wee bit harder

Time: 30 minutes plus 4 minute baking

Serves: 12 slices

Ingredients
3 lemons
250g unsalted butter, softened
2 cups caster sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
3 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
1 tsp vanilla extract
3/4 cup buttermilk*
*(You can use a tbsp of lemon juice or vinegar in cup of whole milk instead of buttermilk)

For the glaze
2 – 3 tbsp lemon juice
1 tbsp buttermilk
2 cups icing sugar

 

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We had a craving for something sweet but a bit lighter, so found a recipe for a delicious looking lemon bundt cake on ‘Simply Suzanne’s’ website. We’ve made a few tweaks to make it easier for little chefs to follow but it still makes the same tasty, moist, light and lemony cake as the original.
If lemons aren’t your thing, this also works with other citrus fruits – orange bundt cake would also be delicious!

Method

Preheat the oven to 180C / 170C Fan and grease and flour a bundt tin

Prepare the lemons

I did this part myself as I don’t really like the kids using the grater, but if you have older kids they could help you. Zest and juice the lemons into two separate dishes. (If you zap your lemons in the microwave for 15 seconds or so you should get more juice out!)
Mix the zest with 3 tbsp of lemon juice and set aside.
Leave the rest of the lemon juice for later.

Mix the butter and sugar

Get your child to measure out the butter (250g) and sugar (2 cups). If the butter isn’t already soft/room temperature pop it in the microwave for a few seconds to make it easier to mix.

 

Add them to a large mixing bowl or freestanding mixer fitted with a paddle attachment. Mix for a few minutes until it is light and fluffy, scraping down the sides with a spatula if you need to.

 

Add the eggs

Get your toddler to break the eggs into a small bowl, while you separate the final egg and add just the yolk. Give the eggs a quick whisk.


Turn the speed on your mixer and add half the eggs, mix for 15 seconds or so then add the remaining eggs. Mix together until it is well combined.

Prepare the dry ingredients

Get your child to help you measure out the flour (3 cups) into a separate bowl. While they are doing that add the baking powder (1 tsp), bicarbonate of soda (1/2 tsp) and salt (1 tsp).

Prepare the remaining wet ingredients

Add the buttermilk (3/4 cup) and vanilla (1 tsp) to the lemon/lemon zest mixture and give it a little mix.

 

Add the dry and wet ingredients to your mixing bowl

Turn your mixer speed down and add half the flour mixture. Mix for a few seconds then add half the buttermilk mixture and mix again. Repeat this process with the remaining flour/buttermilk and continue mixing until all the flour is incorporated.

Bake the lemon bundt cake

Spoon the cake batter into your prepared pan. Bake for 40 – 50 minutes. It’s ready when the top is a light golden brown and a skewer inserted comes out with just a few moist crumbs.

Keep an eye on it from about 40 minutes to make sure you don’t over bake it.

Cool the cake in the pan for 10 minutes.

Prepare the lemon glaze

Add the lemon juice (2-3 tbsp) and buttermilk (1 tbsp) to the icing sugar (2 cups) and whisk it until it is smooth. Add more lemon juice if you need to – you want the mixture to be pourable but still thick enough so it doesn’t all run off the cake.

Glaze your lemon bundt cake

Turn the cake out of the pan and on to a wire rack. Put the rack over baking sheet to make it easy to tidy later.

Get your child to help you pour half the glaze over the cake and leave it to cool for an hour or so. After an hour, pour the remaining glaze over the cake and let it all cool to room temperature.

lemon bundt cake lemon bundt cake

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Lemon drizzle cake

Difficulty: Easy

Time: 40 minutes plus 35 minutes baking

Serves: up to 30 slices

Ingredients
225g softened butter
225g caster sugar
275g self-raising flour
2 level tsp baking powder
4 large eggs
4 tbsp milk
Finely grated rind of 2 lemons

For the crunchy topping
175g granulated sugar
Juice of 2 lemons

 

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At the moment we are being inspired by the Great British Bake Off so where better to start after cake week than with a lovely lemon drizzle cake from Mary Berry herself. I’ve not had much success when I’ve made this in the past but this one was delicious and the topping made it beautifully moist and crunchy. As an ‘all in one’ cake it was easy to make with 2 little ones. According to our chief taster (James aka Daddy) we can stay in the competition for next week’s biscuit week!

Method

Pre-heat the oven to 160C / 140C Fan and prepare your baking tray

Get your toddler to grease a 30 x 23 cm baking tin then line the base with baking paper.

 

Mix all the ingredients together in a large bowl

Get your child to help measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl.

  

Crack the eggs into a bowl, then add to your mixture.

Spoon the baking powder then milk into your mixture. I normally either hold the spoon while Hannah adds the milk or vice versa so make sure the right amount goes in.

Grate the lemon then add that in. If you feel confident that they wont cut their fingers you can get your child to help. I let Hannah have a quick go, but then took over.

  

Mix everything together until it’s well blended.

 

Bake the lemon drizzle cake

Pour the cake mixture into the tin and level the top.

 

Bake in the oven for 35-40 minutes or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.

Leave the cake to cool in the tin for a few minutes then turn it out. Carefully peel the baking paper off and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips from the topping.

Make the crunchy topping

Measure the sugar into a bowl.

Get your toddler to help you squeeze out the lemon juice. We popped ours in the microwave for 10 seconds before cutting them open to make the juice come out more easily.

Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.


Cut the lemon drizzle cake into about 30 squares once it is cooled.

lemon drizzle cake

 

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Iced lemon traybake

Difficulty: Easy

Time: 30 + 35 minutes baking

Serves: 24 slices

 

 

 

 

Ingredients

225g softened butter
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk
Grated rind of a lemon

For the icing
Juice of 1 lemon
Icing sugar

 

 

 

 

 

 

 

 

 

 

When I’m baking with Hannah I always look out for ‘all in one’ recipes that mix everything together in one bowl as it’s easier and less messy. This is a tasty iced lemon traybake from one of Mary Berry’s cook books. It’s similar to a lemon drizzle cake (which I love) but the icing on top makes it look a bit nicer.

Method

Pre heat the oven to 180C / 160C Fan and prepare your tin
Get your child to grease a 30 x 23 cm tin with a little butter then line the with baking paper.

Mix all the ingredients together
We used our mixer for this, but you could use a large bowl and mix by hand if you have the time.

Get your child to help measure the flour, sugar and butter into your bowl/mixer. While they are doing this add the baking powder.

  

Crack the eggs into a separate bowl, then add into your mixture. Add the milk.

 

Using the small side of your grater, grate the rind of the lemon and add to the bowl. As keen as Hannah is to help with this bit, I don’t tend to let her as I don’t think she can quite do it safely yet. At this point we also squeezed our lemon juice into a small bowl and kept it aside to use in the icing later.

Mix everything together until it’s well blended.

 

Bake the cake
Pour the mixture into your tin and level the top with a spatula.

Bake in the oven for 35-40 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed gently with your fingers.

Leave to cool in the tin.

Make the icing
Take your bowl of lemon juice and add some icing sugar until you have a nice runny consistency. Spread it out over your iced lemon traybake. We also added a drop of yellow food colour to the last of the icing in the bowl before drizzling that over the top. Leave it to set before cutting.

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