If I get asked for one recipe (other than Madeira cake) over and over again it’s lemon cake. You guys seem to really love it. I haven’t made a ton of lemon cakes so I needed to find an opportunity to make one just so I could share it with you. Now, my ever expanding hips don’t want me to just make a cake and have it sitting looking at me every time I walk into the kitchen so I needed to have an opportunity to take it out of our house. I can’t for the life of me remember where I took this Lemon Victoria Sponge cake. I know there were kids involved and I know I had to apologize for having cut a slice to take photos and I then put it back again to take it with us. I don’t think any of my friends mind that one little bit!
The opportunity to make this Lemon Victoria Sponge Cake was also well timed as I needing to find a recipe that I could use the brand spanking new baking tools from JosephJoseph on – you know the ones I was talking about last week in the lemon curd recipe? Well the two newest products are the Fin bowl scraper and the Glaze – fillable pastry brush. That is why this regular lemon Victoria Sponge cake became a whopper of a beast. Cake +lemon curd + creme fraiche + lemon syrup glaze!
The Fin is very easy to hold and manoeuvre around the inside of a bowl. As you can see from the photos above it leaves next to no cake mix once it’s been scraped around. This is one of those really handy bits of baking kit and in true JosephJoseph style it’s ergonomic and has a wide base so it will stand up on it’s own and not leave smears of cake mix all over your kitchen. The Glaze is going to be a very handy piece of kit for me. I add sugar syrup to all my Madeira cakes so this will make it a much cleaner and easier job. Glaze comes with two lids – one with lots of holes which is perfect for adding glazes and the other with one central hole which will make light work of egg washing pastry. The pastry brush simply fits over whichever lid you choose. The bottle is soft silicone so you can squeeze it to allow the contents to flow out to your desired speed. The bottle is really tactile as it’s so soft. You just want to squidge it.
As you can see from the shots above I used it to glaze the top of the cake and then not content with the amount of sugar already in this cake I proceeded to dribble even more lemon glaze over the sides! To say this was a sweet and tangy cake would be an understatement.
I’ve been using this fab tool to glaze my cakes and I simply pour the warm glaze into the bottle and then leave it to cool down before adding the lid and brush. It’s so much easier than using a pastry brush and bowl as you don’t get those sticky, sugary drips all over the place. The last point to make about the Fin is that the whole unit is dishwasher safe. No brainer really.
Lemon Victoria Sponge Cake Recipe
? Print this cake recipe here
? Print this Lemon curd recipe here
So, I hope you enjoy this zesty, lemony, tangy cake of deliciousness. I know we did!
Disclaimer: Thanks to JosephJoseph for providing me with the fab baking products in this post. They’re great. All thoughts, opinions and ramblings in this post are entirely my own
Lemon Drizzle cake with Flora Buttery
When someone asks you if you’d like to do a sponsored post the chances are you’re going to say yes. When that post involves you baking- and lets face it, demolishing a Lemon drizzle cake in almost one sitting the answer is definitely a double yes!
Flora asked me to choose a recipe from their website and I have to say I was surprised at just how many recipes there were (gazzillions!) From their selection the Lemon Drizzle cake was the one that I fancied eating most right at that very moment. But I had to wait for the weekend food shop to get my hands on a tub of the Flora Buttery (it’s available in all supermarkets). By the time I had a tub arrived I was craving chocolate so I gave the Flora buttery it’s first baking test run on the choc chip cookies from a few weeks ago. Normally a softer butter (or margarine) would make a really gooey-not-in-a-good-way cookie but these were delish. I’ve already made them again.
Lemon Drizzle cake – everyone’s favorite.
When I used to work at Woman & Home magazine and we had a cake sale it was always the Lemon Drizzle and the banana cakes that sold out first. For that reason I though that it would be a good idea to make this Lemon Drizzle for when I was visiting a friend. It was the perfect balance of sweet and zingy. I baked the cake but I always worry I’m going to drown the cake in the lemon sugar syrup so I just brushed it on liberally when the cake came out of the oven. There’s something very satisfying about watching syrup seep into a cake. As the cake is hot it literally disappears in milliseconds. There was tons of syrup left which made me think I’d made the cake wrong. In hindsight I could have added a lot more syrup at this stage but it still tasted great without it. Really light and the texture of the cake was so soft and springy.
After I had ‘taste tested’ the cake I decided that rather than waste the lemon sugar syrup I would brush most of what was left over on top of the cooled cake. Oh – my- goodness!!!! That’s when it all came together for me. So good. So zingy. So deeeelish! In fact the true test of whether a cake is good is when Tim comes into the office peers over my shoulder while I’m writing this post and says “Mmmm that looks good. Can you bake it again?” – I should note that as my official taste tester he is a bit rubbish. He has amazing will power and will eat just one slice of cake, whereas I will eat till it’s gone (that’s why Monday’s are so good. No kids, no Tim, just me and the freshly baked goods!) I only saved one slice of this for Tim before I headed off to my friends – obviously it was not enough!
My reply to Tim was ” I can make another lemon drizzle cake but I was planning on making muffins today” to which he replied “You can make those too!” Hello ever widening hips!
The Lemon Drizzle Cake recipe
You can ? off this recipe here
Disclaimer: Thank you to Flora for sponsoring this post. All thoughts and opinions and ramblings are my own
Why I’m stuck on Friands
I absolutely adore Friands. Have you ever made them? They look like a mini cupcake or a squashed muffin but what they actually are is a little taste of heaven. Now, I know what you’re thinking – really? A taste of heaven?!?!? but bear with me.
I have a minor (read MAJOR) addiction to Dr Pepper which is an almond flavoured fizzy pop drink and marzipan is one of my all time favourite cake ingredients – especially when my mum adds it to her Madeira cake, so it’s no surprise that a little thing like a Friand floats my boat.
Friands are a little French cake made with ground almonds, icing sugar and egg whites. This Friand recipe is much more moist than a cupcake and have a beautiful, delicate texture unlike a muffin. They are more of a delicacy in my eyes. But, and that’s a big but, they like to get stuck in the tray. And when I say stuck I mean welded on – can’t get it out even with a knife, spoon or thin spatula -kind of stuck. So, when I baked these last night there was only one thing for it. Tim and I stood in the kitchen – me complaining that even though I coated the tray with plenty of oil those babies weren’t coming out. Tim – with a mouthful of dug out Friand said “They taste great to me” whilst attempting to get his next one out! So lesson learned. Make these delicate bakes in cupcake cases!!!
Needless to say, they didn’t go to waste and the little hits of blueberries were delish! Even baked in a silicon mould didn’t help keep them unstuck!