Summer Munching – Lemon Gin Drizzle Cake

In the UK this week it has been super hot! I’m sure I am not the only one who has been melting in the sunshine. So, with all that Hot Sunshine comes one of my favourite Summer Past Times……The Picnic. With this amazingly fun past time, comes yummy treat to make everyone smile…so, I have created this little treat for this exact occasion.

Just a little note: today’s recipe contains alcohol. So, if you are not a drinker, making this for kids or just don’t like the tipple I have picked, I will list a few options as we go.

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Ingredients: Zest of 3 lemons (Keep the lemon after zesting, we will need them later), 3 eggs, 200g Self Raising Flour, 175g Caster Sugar, 175g Stork.

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Equipment: Zester, Spatula, Lined Loaf Tin, Juicer, Mixing Bowl and a Small Saucepan.

First things first…..turn your oven onto full heat to warm up. This will give your cake a good even rise.

Cream together your Stork, Sugar and Lemon Zest. Make sure you beat these together until your mixture is light and fluffy.

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Add in your 3 eggs and lightly mix them into your creamed mixture. Be careful not to over mix at this stag otherwise your mixture will split.

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Fold your flour into the mixture. Once you flour is incorporated, give the mixture one last hard beat just to ensure that everything is all combined.

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Pop your mixture into the lined tin, drop your oven down to 180 degrees and bake for 30 minutes.

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As always all ovens are different, so please check after 20 minutes. If your loaf is golden in colour and bouncy to the touch, your cake it baked. If it makes a squishing noise when you test it, it still needs a bit more time.

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Now your loaf is out the oven, leave it to cool in the tin for 30 minutes.

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Once it is cooled, remove form the tin and leave on a cooling rack whilst you make your drizzle syrup.

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Syrup Ingredients: Juice of 3 lemons, 50ml Gin, 20g Caster Sugar

If you do not want to include the gin you can use: rum, vodka, the juice of 2 limes, the juice of 1 orange, or the juice of 1 extra lemon.

Pop all your ingredients in your small saucepan on a medium heat and whisk occasionally. Your mixture should reduce to half the size.

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Now you have a syrup, leave it to one size for a moment.

Now your cake is pretty much cool, its time for my favourite bit……stabbing it with a skewer to make loads of wholes. This allows the syrup to soak through the cake.

Evenly poor your syrup over the pierced cake and allow it to soak through the cake.

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Ideally leave your cake in the fridge or in a cool place over night, however if you cant wait that long, try and leave it about 1 hour and it will still be yummy.

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For a picnic, I like to slice the loaf evenly and pack the new slices in baking parchment. This makes them easy to transport…and eat.

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I hope you enjoy the sunshine this weekend. If you are out on a picnic please use sun block! Sunburn is not cool!! xXx

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