I can only apologise for being so bad at updating my little blog, it gives me great pleasure to see that it’s been ticking away in the background when so much of life happened! In short. I fell in love, got married and took an amazing honeymoon! How exciting. But I’m back now and I promise to update more frequently! So the wedding was wonderful and what made it more lovely was that all the little personal touches. One of which was that all the mums made a variety of wedding cakes for the reception. It was a moving gesture and it meant we could get all the tasty cakes (cheesecake, brownies and lemon drizzle!)! My own mother contributed this lemon drizzle cake as it’s one of my favourites. We went through some taste testing with the bridesmaids (or ‘sisters’ as is the Chinese call them) over a boozy afternoon tea and the consensus was clear: this one was the better of the two. The fine flour, super orange yolked eggs, golden sugar and the poppy-seed mix are all chosen to create the most yellow cake. We made two of these the day before and they were beautifully textured the next day. I would even go as far to say that the cake is better the next day.
343 g (2 and 3/4 cups) self-raising fine sponge flour
30 g (1/4 cup) cornstarch
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
40 g poppy seeds, equal mix of white and black seeds
230 g (1 cup) unsalted butter, softened
400 g (2 cups) golden caster sugar
4 large Burford Brown eggs, at room temperature
2 tsp vanilla extract
zest of 4 large lemons
juice of 2 large lemons
240 ml (1 cup) buttermilk
100 g (1/2 cup) golden caster sugar
juice of 2 large lemons
120 g (1 cup) icing sugar, or more depending on the lemon juice
juice of 1/2 a large lemon
Oven to 175°C (350°F). Put an oven rack to the lowest position.
Grease your cake tin, a large bundt tin works well, we did two deep square cakes at around 25cm x 15cm deep.
Sponge time. Sift the flour and corn starch into a large bowl. Add to this the salt, baking powder, baking soda and poppy seeds. Mix together with a whisk and set aside.
Fit a stand mixer with a paddle attachment (or use a handheld) and beat the butter on high speed for about 1 minute until smooth and creamy. Add the sugar and beat for a further 2 minutes on high speed until creamed together. *Scrape* *scrape* scrape* with a rubber spatular, making sure the base of the bowl is scraped through. Now add your eggs and vanilla. *Scrape* *scrape* scrape* with a rubber spatular. Finally add the lemon zest and juice on medium speed. It will look like it’s splitting, don’t panic! Put the mixer on low and and slowly add a third of the dry ingredients you’ve set aside, now 1 third buttermilk, 1 third dry, 1 third buttermilk…and so on until just incorporated. Do not over mix!
Pour the thick batter carefully into your cake tin and bake for 40-60 minutes. Until a skewer comes out clean. It’s all dependant on your oven so if you think it needs more time but the top is getting too brown, carefully put a sheet of foil on top of your cake tin. Leave the cake in for at least 40 minutes though, opening the oven mid-bake will make it sink. Once done, remove and set aside in its cake tin for 10 minutes.
While the cake is baking. Make the drizzle syrup. In a small saucepan over medium heat, combine the sugar and lemon juice and stir until the sugar has fully dissolved.
Transfer your cake onto a serving plate. Using a skewer, poke a series of holes uniformly into the surface of the cake. Then with a pastry brush, carefully paint and drizzle the syrup all over. The more evenly you distribute the syrup the better. I like to do half of the syrup first, then wait and go again for maximum saturation. Now leave the cake to fully cool.
When you’re ready make the lemon icing. Carefully whisk the icing sugar and lemon juice until you get a thick but still pipe-able icing. You’ll want to adjust the juice and sugar accordingly. Whack it all in a piping bag and pipe away! This cake was such a success that quite a few of my guests asked for the recipe, so here it is, I’m so sorry it’s so late! Mum also recreated this cake for my family back home in Hong Kong who weren’t able to attend the London wedding. Lemon love!