Valentine’s Lemon Drizzle Cake
Now you want to earn manpoints don’t you???? Have you ever wondered what it takes to get lucky on that special night?
No more expensive jewellery, roses, chocolate and an underwhelming night in an overpriced restaurant down the road…
All you really need to do is spend a little bit of time in the kitchen following a simple recipe. This lemon drizzle cake is super easy to make; spruce it up with red/pink icing and a few strawberries and you’re on a winner!
So your going to have to put a bit of effort in and get off your arse down the shop.
Go now…. and get this:
Ingredients
For the lemon cake:
- 250g butter, softened
- 250g caster sugar
- 250g self-raising flour
- 4 medium eggs
- 2tbsp milk
- Finely zested rind of 2 lemons
For the lemon syrup:
- 4 level tbsp caster sugar
- 4tbsp water
- Juice 2 lemons
For the lemon filling:
- 3 level tbsp lemon curd
For the lemon frosting:
- 125g unsalted butter, softened
- 250g icing sugar
- 4 level tbsp lemon curd
- Pinch of salt
- Red food colouring
- 2 x 18cm solid base sandwich tins, buttered and base-lined
Method
1. Set the oven to 180°C.
2. For the cake put the butter in a bowl and beat with a whisk. Add the sugar, eggs, self raising flour, milk and lemon zest.
3. Mix to a smooth paste and spoon into the cake tins. Place them in the oven for 30 minutes until cooked through.
4. While the cakes are cooking you can make the lemon syrup. Place the water and sugar in a pan until dissolved. When it has bring to the boil for 1 minute and then take off the heat. Add the lemon juice and leave to the side.
5. Take the cakes out the oven when cooked and pour over the syrup equally.
6. Allow to cool and cut each one into a heart shape. Spread lemon curd over one heart and place the other one on top.
7. To make the frosting beat the butter and add the icing sugar, lemon curd, salt and red food colouring. Mix well and spread over the cake. Finishing with strawberries.
This is so easy to make and put you right in the good books for Valentine’s Day, or any other time of the year for manpoints!!
- For the lemon cake:
- 250g butter, softened
- 250g caster sugar
- 250g self-raising flour
- 4 medium eggs
- 2tbsp milk
- Finely zested rind of 2 lemons
- For the lemon syrup:
- 4 level tbsp caster sugar
- 4tbsp water
- Juice 2 lemons
- For the lemon filling:
- 3 level tbsp lemon curd
- For the lemon frosting:
- 125g unsalted butter, softened
- 250g icing sugar
- 4 level tbsp lemon curd
- Pinch of salt
- Red food colouring
- 2 x 18cm solid base sandwich tins, buttered and base-lined
- Set the oven to 180°C.
- For the cake put the butter in a bowl and beat with a whisk. Add the sugar, eggs, self raising flour, milk and lemon zest.
- Mix to a smooth paste and spoon into the cake tins. Place them in the oven for 30 minutes until cooked through.
- While the cakes are cooking you can make the lemon syrup. Place the water and sugar in a pan until dissolved. When it has bring to the boil for 1 minute and then take off the heat. Add the lemon juice and leave to the side.
- Take the cakes out the oven when cooked and pour over the syrup equally.
- Allow to cool and cut each one into a heart shape. Spread lemon curd over one heart and place the other one on top.
- To make the frosting beat the butter and add the icing sugar, lemon curd, salt and red food colouring. Mix well and spread over the cake. Finishing with strawberries.