Lemon Drizzle Challenge

Thank you so much to everyone who took part in the challenge, 27 of you in all, it was an overwhelming success. We have made bakers of all of you, even those of you who have never baked anything before. here are some of the wonderful photo's that you posted on the what's not to love about baking facebook page.



Sue's beautifully dressed traditional
Lemon Drizzle and a crumble topped version



Bev's beautiful mini version sandwiched with lemon curd







  

 Some of the Children getting stuck in to the challenge!

 



First time baking in 30 years!



Gemma and the boys making their first successful cake ever!



Sandie and Oscar's delicious cake (I tasted it)
So Heather what have you done today to make you feel proud!!!!

 



Fiona Thomas looks lovely



Claire Cooper and family polised there's off nicely



Leigh's looks fab



Lydia got there in the end!



Team Conyards yummy succesful bake



Lucy took hers to family who had just had a baby 




 

Matt even made his own lemon curd!



10 year old Nicole made this fabulous cake, her brother marked her 5/5




 

Tonya's looks like sunshine on a plate!



Rufus looks like he enjoyed Lorna's cake made with dark soft brown sugar

 



OK so this is what you need to make your cake. The challenge has been set for the weekend of 17/18th November and there are lots of people taking part.

I will post step by step pictures and the method during the week.

Equipment

I x bowl

I x wooden spoon

I x tin mine is 22cm x 11cm but don't worry too much if yours is smaller then you will have more mixture to lick out the bowl and if it's bigger then make 1 and a half times the mixture.

A hand held electric mixer will really help if you intend to make an occasional cake. I found one is Argos for £5.97 http://www.argos.co.uk/static/Product/partNumber/4219529.htm. Of course if you have a free standing mixer then you can and should use that instead.

You will also need a grater for the zest of the lemon but I forgot to put it in the photo!

Ingredients

5oz Self raising flour

4oz Soft margarine such as stork

4oz caster sugar

1 tablespoon (or 2 level dessert spoons) lemon curd

2 Large eggs

grated zest and juice of 1/2 a lemon

For the lemony crystallised topping

the grated zest and juice of the other half of the lemon

1 dessert spoon granulated sugar

Method



1. Preheat the oven to between gas 3 and 4 or 150c

2. Grease the inside of your tin with some of the stork on a piece of greaseproof or baking paper. Cut out a rectangle of baking paper and place it in the bottom of the tin so it doesn't stick.

3. Measure all of the ingredients carefully and place in a large bowl

4.Using an electric whisk (or a wooden spoon and lots of elbow grease) combine all of the ingredients until pale in colour and light and fluffy.

5.Spoon the prepared mixture into your lined tin, fill to a little over 3/4 full and smooth the top.

6.Put on a high shelf in the oven and bake for 4o minutes. Check the cake is ready by pressing the top lightly, if it springs back then the cake is ready, if not then put it back in for 5 minutes.

7. Whilst the cake is in the oven combine the topping ingredients.

 8. As soon as you remove the cake form the oven spoon over the topping making sure the whole cake is coated in a thin layer.

9.Leave to cool in the tin and then run a knife carefully around the edge of the tin, remove and serve sliced.

When you have made your cake take a picture of it and post it on my what's not to love about baking facebook page. Ask a family member or friend to rate it out of 5 for taste and texture and let us know the outcome.

1= yuck  2= alright  3= pretty good  4=rising star 5=blooming fantastic