Friday, 3 October 2014

Lemon Drizzle and Sprinkle Cake

Everyone's favourite classic cake. Sticky and super sweet with luscious lemon in every bite. Drizzled with syrup and sprinkled with coconut - a perfect teatime treat!

I have sooo many autumn recipes planned for this month (think apples, caramel, pumpkin and cinnamon... oh my) but this cake is my final "goodbye" to summer before welcoming these autumn months with open arms. If I had to explain summer in a flavour; sharp, sweet, colourful citrus fruits and all their beautiful goodness would be the only choice. A far cry from the aromatic spices and rich flavours of autumn. So what better way to wrap up summer and my first season of blogging (yay!) with the most citrus-y cake around with some coconut sprinkled in for good measure? I truly love the idea of just simply pouring a big vat of syrup over a cake to fill it with even more flavour and moisture to produce a wonderfully flavoursome but light cake that can easily be eaten in one sitting (no judgement from me... it is good). The coconut flakes also add some texture to this recipe, a little bit of bite to this super soft and sticky treat!

This cake is just so easy to make. It is basically a Victoria sponge recipe with a whole lot of lemon, then even more lemon poured over the top before sprinkling with as much coconut as you can handle! More than anything I love things that are ridiculously simple to make but taste far from it. That's not to say I don't adore crazily stuffing blondies full of goodies like a mad woman and baking fancy cupcake flavours, but making something simple and beautiful is just as satisfying. This cake can be enjoyed warm straight from the oven or cold the next day, with a nice cup of tea or with a few scoops of ice cream. As you can see, this cake is clearly the best cake ever so go stock up on lemons and get baking!


175g self raising flour, sifted
175g unsalted butter, softened
175g caster sugar
1.5 tsp baking powder
Juice and zest of two large lemons, unwaxed
3 medium eggs, separated
Dessicated coconut (for topping)

115g caster sugar
Juice of 2 lemons


1. Preheat the oven to 180c and prepare a cake tin (either 9in round or a loaf tin would be appropriate for this recipe).

2, Cream the butter and sugar together until light and fluffy before whisking in the egg yolks. 

3. Scrub the lemons clean (unwaxed lemons are best for this recipe) and remove the zest and the juice - add this to the mixture. Don't worry if it looks a little curdled or gross, it will be fine in the end!

4. Fold in the flour and baking powder until combined but don't over mix or you will take the air out of the mixture.

5. Whisk the egg whites until thick and frothy (about 3-4 minutes with an electric egg whisk) then gently fold into the mixure. This will make your cake beautifully light.

6. Pour the batter into the cake tin and bake for around 30-40 minutes or until a toothpick inserted into the middle comes out clean.

7. Once the cake is out of the oven begin preparing the syrup - the easiest syrup ever! Heat the lemon juice and sugar in a small pan over a low heat until the sugar is completely dissolved. Watch carefully and stir regularly. This should only take a few minutes then simply pour over the cake while it is still in the tin and leave it to absorb all its lemony lush-ness. Sprinkle over some coconut flakes after the syrup has been drizzled. If you drizzle the lemon over the coconut you kind of lose the coconutty taste and the texture.

8. Turn out onto a plate and enjoy however you wish!

So now I can finally put summer behind me for now and move onto my second favourite season... Prepare yourself for the influx of cinnamon and caramel I'll be throwing your way. Enjoy!

Teri x

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