Back to School - Sweetie favourites
I love cake club. What is better than talk & eat cake with fellow cake & bake enthusiasts.
Well actually for me it is the baking itself. I love to bake!!
My lastest bake for our Clandestine Cake Club Back to School - Sweetie favourites is a lemony lemonade cake. Based on a classic lemon drizzle cake recipe but with a CCC twist.
175 gr (6oz) soft unsalted butter
175 gr (6oz) caster sugar
Grated zest of 1 large lemon
2 large eggs beaten
175 gr (6oz) self-raising flour
4 tbsp lemonade
For the topping
25 gr (1oz) butter
25 gr (1oz) lemonade
Juice of the lemon
225 gr (8oz) icing sugar
Jelly beans or any kind of sweets to decorate
Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a 20cm/8” tin.
Mix butter, caster sugar and lemon zest together until light and fluffy. Add the beated eggs and fold in the flour then add the lemonade.
Pour in the prepared tin and drop the tin from about 20cm/8” above the work surface to help level the mixture out. Bake for about 35 minutes until an inserted metal skewer comes out clean.
Meanwhile prepare the topping
Melt butter and sugar together over a low heat, stir in the lemon juice and mix in the icing sugar until you have a smooth pouring consistency
Leave the cake for about 10 to 15 minutes before removing from the tin and put on a wire rack with baking tray under neat to catch any of the topping that runs of the cake.
Spoon half of the topping onto the cake and leave to run of the sides. Leave for another 10 or 15 minutes and repeat with the rest of the topping.
Decorate the cake with any kind of sweets you like.