We have recently returned from our annual holiday to Cornwall and if I am being honest, I think my head is actually still there. I am very behind in blog posts at the moment and have lots of restaurant reviews to share with you, but I seem to be lacking inspiration to post them. Therefore, I decided to share this ‘Coombe Mill’ Lemon Drizzle cake that I made with Thomas and Daniel, the day after we got back from holiday.
The reason why it is called the ‘Coombe Mill’ Lemon Drizzle Cake is because, we stayed at Coombe Mill Farm and both Thomas and Daniel collected eggs from their chickens on the feed run with Farmer Nick nearly every day and we were lucky enough to bring some home with us. The chickens on the farm are truly free range and live a very happy life which leads to amazing eggs. I knew that they had beautiful bright yolks and I wanted to make a cake which would show them off in the best way.
I made my lemon drizzle cake using my Kenwood Chef Sense Stand Mixer as it was the easiest and cleanest way of making the cake with the boys helping. I used a 2 lb Loaf Tin lined with a Loaf Tin Liner to make getting the cake out of the tin easier, but you can use normal greaseproof paper if it is better for you. Just make sure you have enough up the sides so that you can pull the cake out of the tin.
- For the cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 farm fresh free range eggs
- 225g self raising flour
- Zest of two unwaxed lemons
- Juice of one lemon
- For the drizzle
- Juice of one lemon
- 75g caster sugar
- Preheat oven to 180 degrees C and line your loaf tin
- In a stand mixer or large bowl with an electric handheld whisk, cream together the butter and the sugar until pale and fluffy.
- Next add in the eggs and whisk vigorously until pale and fluffy again.
- Gently fold in the flour, the lemon zest and juice until combined and put the mixture into the lined loaf tin.
- Bake in the preheated oven for 45-50 minutes until golden brown on top and a knife inserted comes out clear.
- Make the drizzle by combining the juice and sugar together. While the cake is still hot, make little holes across the top using the tip of a sharp knife and then using a spoon carefully put the drizzle into the holes and completely soak the cake. Allow to cool completely.
- Once cooled, remove from the tin and serve cut into generous slices.
What do you like making or baking when you return from your holiday?
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