The need to use up half used bags of flour consumed me last week. I was desperate to bake but wanted to use whatever I had at home. Part of the month-long mission to clear our pantry, fridge and freezer before we head off on summer holidays.
After a morning of googling for inspiration in between school drop off, gym and work meetings, I found this one for a lemon drizzle cake.
Served it to a gaggle of girls for dessert that evening and it was a hit – even without the icing sugar!
200g caster sugar
150g buttermilk (I subbed greek yoghurt)
250g cake flour (I subbed 175g plain flour with 75g corn starch)
1.5 tsp baking powder
pinch of salt
zest of two lemons
1 tsp of vanilla extract
150ml vegetable oil (I used grapeseed)
icing sugar, for dusting (I forgot this bit!!)
For the lemon syrup
juice of two lemons
50g caster sugar
What to do
Preheat oven to 180 C. Line your 23cm round cake tin.
In a medium bowl sift the plain flour and corn starch 5 times. Yes, 5 times. The air will give it a nice light texture.
In another medium bowl whisk eggs, sugar, buttermilk (yoghurt), lemon zest and vanilla. Combine dry with wet ingredients and mix well.
Fold in vegetable oil using a spatula until it is all incorporated. This may take a while and it may seem like the oil won’t incorporate – patience.
Pour batter in cake tin and bake for 35-40 minutes until a tooth pick comes out clean.
Heat lemon juice and remaining caster sugar until it is incorporated.
Poke holes all over your cake while it is still warm in the tin and pour lemon drizzle all over it.
Let the cake cool and serve.
Dry + Wet Ingredients
Combine the oil into the mixture. Patience required here.