It was also my first time using a KitchenAid! Okay... So I'm easily pleased...
Anyway, Ruth (my cousin) & I decided to try something different with the ingredients we had at hand: mainly spices with lots, and I mean lots, of lemons.
Flipping through some of her baking books, we found a spiced pound cake and the lemon drizzle was impromptu. The cake was delectable and probably more so since the recipe is pretty much ours! It felt terribly satisfying to do something different...
So here's the recipe adapted from Hummingbird Bakery Cookbook:
- 230g salted butter (or just add 1/2 tsp of salt to unsalted butter)
- 500g caster sugar
- 5 eggs
- 240ml milk
- 1 tsp vanilla extract
- 1/4 tsp of cinnamon
- 1/4 tsp mixed spice
- 1/2 tsp ground nutmeg
- 1/2 tsp bicarbonate of soda
- 400g plain flour
- 1 tbsp of lemon zest
- 1/2 cup sugar
- Juice of 1 lemon
- Beat the butter and sugar in a large bowl until creamy and fluffy
- Gradually add the eggs and beat til well combined
- Mix in the eggs until an even consistency is obtained
- Add in the remaining ingredients and beat it all up!
- Pour batter into a greased tin (we used a 7" round cake tin and did about 10 more cupcakes)
- Bake cakes in the lower shelf of the oven at 180 degrees C for about 1 hour, rotating halfway, and removing when skewer inserted comes out clean
- Leave cakes on rack to cool while you prepare the lemon drizzle
- In a small bowl, add juice of 1 lemon to about 1/2 a cup of sugar. Add more sugar/juice until desired consistency and taste is achieved
- While cakes are still warm, use a skewer and poke holes all over the cakes
- Pour the drizzle on evenly and leave it to soak in
- Enjoy your cake!
At The Victoria & Albert Museum that Ruth & Paris took me to. (:
yea, he's holding a fork to her throat...haha
Visited the Primrose Bakery where we sampled a few of the wonderful creations. <3