Lemon Drizzle Bundt Cake.

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I’m a huge fan of Nordicware Bundt pans much to the annoyance of Mr SmartCookieSam and my kids.  I’ve lost count of how many pans I’ve got since I started collecting them seven years ago.  My first one was the giant cupcake pan and since then I’ve been lucky enough to find ones in local shops, chain stores, Ebay, Amazon and even over in Canada in Williams Sonoma.  I spend birthday and Christmas money on them. Even only a few days ago as I type I managed to buy the Blossom pan. It turned up when Mr SmartCookieSam was there and he said “But you’ve got already got that one!” Er no, but then I suppose they all look the same to him.

The other week I managed to find the Star Pan (pictured below with the Heritage pan and the Elegant Party pan) in my local Home Sense.  I’d only gone in to find a blanket for my dog to lie on when he goes in my car.  Thankfully he did get his beautiful tartan blanket but I also came out with a bundt pan!  I wasn’t expecting that!

Fast forward to a month later and I had the perfect chance to use my star pan for the first time.  In my previous two posts about the Pinata Cake and the Decadent Chocolate Bundt Cake I mentioned about my wasted day baking three sumptuous cakes for my local WI Supper, only for there to be a mix up on the rota.  The third and final cake I chose to bake was one that always goes down really well at WI is my Lemon Drizzle Bundt.

By this time it was early afternoon and I had already baked two cakes and decorated one of them. I had yet to decorate the second and to bake this one.  Fortunately lemon drizzle cake doesn’t need any icing on it, just the syrup and a dusting of icing sugar.  At least time was on my side.

I greased the Star Bundt pan with Wilton Cake Release, preheated the oven to 160oC and then started to weigh out the ingredients.  I beat together butter and caster sugar until it was light and fluffy and then added in four eggs one by one.  When the eggs were beaten in, I also added a tablespoonful of self raising flour from the whole amount each time to prevent any curdling.  In another bowl I grated the zest from two large lemons and also added the juice from one of them in with some natural yoghurt.  This was mixed together.

To bring the mixture together I alternated spoonfuls of the remaining flour along with the lemony yoghurt mixure.  This was carefully folded in so I didn’t see any flour not mixed in.  Then the mixture was ready to go into the tin and into the oven.

After about 40 minutes I checked the cake and noticed it was still a little bit runny in the middle.  I kept this cooking for another ten minutes or so and that did the trick.  The cake came out of the oven and was ready to cool down.

While the cake was cooling I had to make the lemon sugar syrup.  This was made with caster sugar, lemon zest and lemon juice gently heated up in a saucepan until the sugar had dissolved.

It needed to cool a little bit for a few minutes but the cake needed to still be warm for the syrup to soak into the sponge.  I did this as the cake was still cooling in the tin.

When the cake was ready to come out I felt as anxious as I always do every time I take a bundt cake out of it’s pan.  This one would have to look good as it wasn’t going to be heavily decorated and any chunks missing from still being stuck in the tin would be on show!

Fortunately, thanks to taking great care with greasing the pans carefully I didn’t have any problems.  So all that remained was to let the cake cool down on a cake board and to dust it with icing sugar.

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Lemon Empire Biscuits- Mercers Of York Lemon Cheese.

 

I had a fantastic time baking while using my favourite Mercers of York cherry jam, lemon cheese and caramel sauce.
 

A couple of weeks ago when I was at the BBC Good Food Show in Harrogate I went up to the Mercers of Yorkshire stand and stocked up.  I’ve been a massive fan of their sauces, jams, marmalades and chutneys over the past couple of years or so.  Their Lemon Cheese (a bit like Lemon Curd) is absolutely divine and is easily the best out there.  To me though, I wouldn’t just put it on toast, it makes a fantastic baking ingredient.  I got my baking thinking cap on and decided to see how I could use the Lemon Cheese in a recipe.  These Lemon Empire biscuits are gorgeous and are perfect for a Springtime treat.

  

To bake the biscuits I used a simple roll out cookie recipe and added the grated zest of a lemon to it.

Makes 16 cookies (32 cookies sandwiched together)

200g unsalted butter

200g caster sugar

400g plain flour

1 large free range egg, beaten

Grated zest of one lemon.

  • First, preheat your oven to 160Oc (my oven is electric and fan assisted), then weigh out all your ingredients. Cut the butter up into small cubes and add the sugar and flour to the bowl. Gently rub the mixture together until you get fine breadcrumbs. Add the grated lemon zest.
  • Make a well in the centre of the bowl and add the beaten egg to it.  Mix this together to form a ball of dough, first with a round bladed knife and then with your hands. When you have the ball of dough, wrap it up in cling film and chill for about half an hour in the fridge.
  • Take the dough out of the fridge and roll out to the thickness of a pound coin. Cut rounds of dough with a 6cm diameter circular cutter.  Gather up the scraps and reroll out the dough until it is used up.
  • Put the biscuit rounds on flat baking trays which have been lined with baking parchment. Make sure they are well spaced apart. I usually put 6 biscuits on a tray at a time.  They might need to be baked in batches.  This usually takes around ten minutes.
  • Once the biscuits have been out of the oven for about 5 minutes, I remove them from the trays and put them on a wire rack to finish cooling off.

To decorate the biscuits I sandwiched them together with the Mercers Lemon Cheese.  Once this was done then I made up a simple lemon glace icing.  This was done with 250g sifted icing sugar and about 3 tbsp water to achieve the right spreading consistency. To continue with the lemon theme I added a couple of drops of yellow food colouring to give it a delicate yellow flavour. Over the years I’ve made many mistakes when colouring icing getting a bit heavy handed with the colouring and ending up with something you would be blinded by! Thankfully by using  SugarFlair pastes and a cocktail stick dabbing the paste in bit by bit, things end up looking a lot better.  Finally, I spread the icing carefully on the top of the biscuits and finished them off with a sprinkling of hundreds and thousands.

 

I love sprinkles and hundreds and thousands but despite cleaning and hoovering up, I’m. still finding them all over the floor!
  

A zesty lemon shortbread recipe sandwiched together with Mercers Lemon Cheese and topped with a lemon glace icing and hundreds and thousands.

I love Empire Biscuits, especially the ones with cherries on top and couldn’t get enough of them on holiday in Scotland a couple of years ago.  They tasted fantastic and I came home wanting to bake some myself.  This lemon version went down very well at home and I must admit I caved in and ate one with a cup of tea after I went out running. Well, I did need the energy I suppose.  I only used half the jar of the Lemon Cheese so the rest went in the cupboard for my family to have on toast.

Happy Baking.

Love Sam xx