Lemon Drizzle Cake Keep Calm And Bake S03E3 8
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CreativityTranscript
00:00 Welcome back to Keep Calm and Bake.
00:03 My name is Caroline Mealy-Artist, and I do my own YouTube cooking channel.
00:07 But today I want to teach you how to make an amazing lemon drizzle cake.
00:20 This is actually quite an easy cake mixture to do.
00:23 I've got some unsalted butter, 225 grams.
00:27 That's going straight into my mixer.
00:29 I'm going to put that in.
00:33 I'm going to put caster sugar in, again, 225 grams.
00:39 We're going to beat these together until they become light and fluffy.
00:42 A good tip, make sure your butter is really soft before it goes in, because that means
00:47 it will just beat up a lot quicker.
00:50 While the butter and sugar is beating, I'm going to zest two lemons.
00:54 I like to add the zest in whilst the butter and sugar is creaming, because it kind of
01:00 almost beats the flavor out of the zest, in a way.
01:05 Now don't worry if you don't have a pen and paper.
01:07 We have all the quantities written down in the description box for you.
01:12 I'm going to pop my lemon zest in now and give it a final big beat.
01:23 You'll see it goes a lot lighter in color once it's fluffy.
01:26 That is perfect.
01:28 Now I'm going to scrape down the sides.
01:32 I'm going to start adding the eggs one at a time.
01:35 I've got four eggs going into this mixture.
01:40 Just crack it in, making sure there's no shell.
01:46 I'm going to just beat this until it's all incorporated, and then I'm going to add the
01:49 next one.
01:54 Now for the flour.
01:56 I've got 150 grams of self-raising flour, and I'm going to sieve this into the mixture.
02:06 Sieving always helps to incorporate air into the cake and to help it rise.
02:13 There we go.
02:15 150 grams of that.
02:18 And also, I've got 75 grams of ground almonds.
02:22 Now I'm using ground almonds in my cake because I just think it adds a really nice, slightly
02:28 thicker texture to the lemon drizzle cake.
02:33 If you were allergic to nuts, you could actually leave out the almonds and just put in an extra
02:37 75 grams of flour.
02:38 Now mix these together.
02:42 We're going to beat this together for about just another 30 seconds until everything is
02:47 really well combined and you can see it's nice and fluffy.
02:56 Now the batter should look like this when it's ready.
02:59 So again, it's nice and pale.
03:01 It's very thick.
03:02 This is a thick mixture.
03:04 As you can see, it's just fluffy and nice looking, and everything is well combined.
03:10 And now, this is all going to go into your greased and lined loaf tin I've got ready.
03:22 It's really important to make sure your oven is on and warm.
03:26 It's preheated before you put your cake in.
03:28 Otherwise, it's not going to rise properly.
03:32 A really thick mixture, but this just kind of adds to the yumminess of the cake.
03:41 Look at me, I'm scraping every last bit out.
03:45 Push it to the edges, and this will help it bake evenly.
03:50 Now it's ready to go into the oven, 180 degrees C, for 45 to 50 minutes.
03:56 So you have to test it with a skewer to test if it's ready later.
04:01 Cake is cooked and out of the oven.
04:04 While it's still hot, I'm actually going to poke with a skewer, I'm going to poke some
04:08 holes in the top of the cake.
04:11 There we go.
04:13 And this basically helps the syrup that I'm going to make sink in and really make the
04:18 cake even more lemony and a little bit more moist.
04:22 Yum.
04:23 I'm going to use the juice of one and a half lemons.
04:27 Just cut those.
04:32 This cake is so kind of refreshing and a really lovely cake to have if you've got friends
04:38 coming over or family, and you want to have something nice with a cup of tea.
04:43 Amazing.
04:44 We're going to use 85 grams of icing sugar, which is about four tablespoons.
04:52 So, one, two, three.
05:00 Mix those together and this is your syrup.
05:04 I'm going to add one more ingredient to this and that is a tablespoon of some demerara
05:08 sugar because I like to have a little bit of a crunch on the top of my cake.
05:13 So I'm going to put a tablespoon of this in.
05:17 There we go.
05:21 We're going to now drizzle the syrup over the warm cake, and you have to do this bit
05:30 like half at a time because it's not all going to absorb straight in.
05:35 So just drizzle it over like so.
05:39 Wait for it all just to sink in nicely.
05:41 Don't worry if it goes over the edge.
05:43 It's okay.
05:44 It's just going to ooze into those little holes that you made and make your cake lovely
05:51 and moist.
05:52 If you like what you're seeing, then don't forget to hit subscribe, and I also have my
05:58 own YouTube cooking channel, so if you want something other than baking, I've got lots
06:02 more recipes, so you can hit the link to that one too.
06:06 Just keep going until you've finished up all your syrup, then you can leave it to cool
06:10 in the tin, and then it's ready to serve.
06:14 And there we have my lemon drizzle cake.
06:16 I hope you all really enjoy this recipe, and see you again next time.
06:20 [MUSIC PLAYING]
06:23 ♪ Do, do, do, do, do, do, do, do ♪