Euro 2016 has started, although not in our household as we are a football free zone. We aren’t big football fans ( you probably know from past posts that we are all about the rugby) and Scotland failed to make the cut anyway, so no footie is being watched by us.
Instead preparation is under way for the local agricultural show which takes place in a few weeks. No, we are not entering any sheep, cattle or horses into any of the livestock/ showing classes but I am entering some preserves and baked goods into the Produce classes. Some of the recipes I’ve not made before, so I need to practice to ensure I can actually make them and also to get the timings of each recipe right. I want to be super organised the day before the show down to even having a timetable written out to keep me on track! Hopefully I will catch any issues during the practices rather than be faced with a horror the day before the show.
I will be also be making Strawberry Jam, but I’ve made this a few times before so I can make a batch a week before the show. In addition to the lemon drizzle loaf and jam, I will be making brownies ( still have not decided out of the 101 recipes I have for brownies which one to go for!), Nanaimo bars and Lemonade.
I entered 3 classes last year, but I’m entering 5 different classes this year, which I think is all I can handle at this stage!
Class 31, Lemon Drizzle loaf ( 1lb tin)
Surprisingly I have never made Lemon Drizzle loaf before unless a madeira cake with extra lemon in it counts?! I know there are countless recipes for this, and you probably don’t need me adding to them therefore I decided to use Mary Berry’s recipe for Lemon Drizzle cake. Her Banana loaf recipe won me first prize at last years show so hoping this recipe will be equally as successful. Thank you, Queen of Baking!
This lemon drizzle cake recipe is really simple to make, however I felt there was not enough cake batter, even for a 1lb loaf, as the cake batter barely came up to the half way point of the tin and the cake only rose about an inch. I would prefer to double the quantities in order to pour enough of the batter into the tin to fill until about 1 inch/ 1.5 inches from the top. Obviously this will affect the baking time, so I will try this recipe out one more time before the show to gauge this.
1 and 1/2 large eggs or in my case I used two medium eggs, 87.5 grams of self raising flour, 87.5 grams of Caster sugar, 87.5 grams of softened butter, 3/4 level teaspoon of baking powder, finely grated zest of 1 lemon and juice of half a lemon. The original recipe only used zest from 1/2 lemon and no lemon juice at all however I felt that this would not give the cake enough of a zesty lemon flavour. I like to be able to taste the lemon in Lemon flavoured cakes!
Topping– juice of 1/2 lemon and 50 grams of sugar.
Preheat oven to 180° C. Grease and line a 1lb loaf tin.
Simply beat the butter, sugar, flour, baking powder, eggs, lemon zest and juice in a mixer until well combined and smooth. When the lemon juice comes into contact with the baking powder it starts to fizz and bubble, which delighted me very much! Science in action.
Pour the cake batter to the prepared tin and bake for 35 minutes or until golden brown and springy when touched.
Mix the juice of 1/2 lemon and the sugar to make the topping and pour over the top of the still warm cake. Once cooled remove from the tin.