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Lemon Drizzle Loaf

I know that most people have made a version of a lemon drizzle, but just because it is such a great and easy cake to make, I thought I would write up my version for anyone looking for a simple recipe.

It’s a great lockdown cake! And really easy as it’s an “all in one cake” – you just mix all the ingredients together in a bowl.

This week I had a Zoom cookalong during lockdown with a friend, and we made this cake, with great success. I have included photos in the post of both our lovely loafs.

While you can bake this in a round cake tin, we baked it into a loaf tin, which cuts into beautiful thick slices! If you haven’t got a loaf tin, bake it in a round cake tin, 18 cm or 20cm.

Tip: it’s important to have the butter really soft and the eggs at room temperature.

Ingredients

Cake

175g self-raising flour

175g caster sugar

175g very soft butter

3 large free-range eggs, at room temperature

1/2 teaspoon vanilla extract

Zest of a lemon

3 tablespoons milk

Lemon Syrup

100g caster sugar

Juice of a lemon

Lemon Icing

Juice of 1/4 lemon

Enough icing sugar to make a dripping icing (about a cup)

Method

Preheat the oven to 170 degrees fan or 180 degrees non fan.

Grease a 21 cm loaf tin with butter. Line the base with baking paper.

To make the cake, place all the cake ingredients (minus the milk) into a large bowl. Using electric beaters, mix the ingredients to a smooth batter with no lumps.

Add the milk to loosen the batter.

Transfer the mixture to the loaf pan. Place in the preheated oven and bake for 35-45 minutes until the cake is brown on top and a skewer inserted in the centre of the cake comes our clean. Remove from the oven.

While the cake is baking, make the lemon syrup. Heat the sugar and lemon juice until the sugar is dissolved in a small saucepan. Bring to a simmer and cook for a couple of minutes until slightly thickened.

Once the cake is out of the oven, prick all over with a skewer. Pour the warm syrup all over the cake. The cake is still in the pan.

Once cool, turn the cake onto a board or plate. Turn right way up.

Serve as is or with an optional simple lemon icing.

To make icing, put the lemon juice in a small bowl and then add enough icing sugar to make a dripping icing. Using a palette knife, drip a thin layer of lemon icing over the cake.

Lockdown Weekend Waffles

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If you’re in need of making something indulgent this weekend – waffles may be the answer! And particularly if you’re in a part of Australia that’s in lockdown, I hope this might cheer you up.

I found a good recipe by the inimitable Martha Stewart for buttermilk waffles. Very easy and very quick. However, I must fess up and explain that the first waffles were rather flat and a bit disappointing. So I added spoonful or so of extra flour and anothter 1/2 teaspoon of baking powder to the remaining mixture. This did the trick and the the rest of the waffles were thick and fluffy! However, I hope that if you followed the inimitable Martha’s recipe as is, it will work out fine for you.

I included my recipe troubleshooting as I always like to be as accurate as possible as I describe my cooking experiences.

Martha’s original recipe is here.

I served the waffles with some cookie crumbs – I crushed up a couple of cookies I had left over. Add a good drizzle of golden syrup, some whipped cream and a few raspberries and strawberries and you’re in the waffle breakfast business!

Ingredients

2 cups plain (all-purpose flour)

2 tablespoons sugar 

2 teaspoons baking powder 

1 teaspoon bi-carbonate soda (baking soda)

1/2 teaspoon salt 

2 cups buttermilk 

1/2 cup unsalted butter, melted

2 free-range eggs

Method

Preheat oven to 150 degrees C.

In a medium bowl, whisk together flour, sugar, baking powder, bi-carbonate of soda and salt. In a large bowl, whisk together buttermilk, butter, and eggs, then add the flour mixture, and mix until batter is just combined.

Heat the waffle maker according to the manufacturer’s instructions and brush with a little oil. Pour batter onto the grid, spread batter if necessary, but make sure you don’t overfill the grid. Close the waffle maker and cook until the waffles are golden brown and crisp, 3 to 5 minutes.

The waffles will be cooked but maybe a little soft. At least mine were. Put them in the preheated oven for a couple of minutes to crisp up and also to keep them warm.

Make the rest of the waffles in the same way. Serve with golden or maple syrup, whipped cream or yoghurt and fresh fruit – berries are great! And cookie crumbs for some extra luxe!

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