Nigella’s Lemon Drizzle Cake

I apologise unreservedly for not having blogged this before now. It was an oversight that is now rectified…. This is everything lemon drizzle cake should be: tangy, sweet, damp and sticky. Yum. Yum indeed.

For 8-10 slices you need:
125g soft butter
175g caster sugar
zest of 1 lemon
2 eggs
175g self raising flour
4 tbsp soya milk

For the syrup you need:
100g icing sugar, sifted
juice of 2 lemons

Begin by pre-heating the oven to 170 degrees then cream together the butter and sugar. Add the eggs, one at a time, and beat well. Sift in the flour and add the milk. Mix again and scrape into a lined loaf tin. Bake for 30-45 mins till well risen, golden brown and fully cooked.

Meanwhile melt together the icing sugar and lemon juice over a gentle heat. Once the cake is out of the oven, prick it all over with a cocktail stick and then pour over the syrup. Leave to settle and then scoff.


Chocolate Fudge Cupcakes

It’s back to work and school tomorrow and I needed something to look forward to at lunch time and only chocolate could provide the answer… Some googling gave me this recipe and it’s just as good as the reviews say it is. Moist. Light. Luscious. More-ish… I made 16 muffin sized cupcakes from this batter, but it will make one 8″ double layered cake or two loaf tins instead.

For 16 cupcakes you need:
175g self raising flour
2 tbsp cocoa
150g caster sugar
1 tsp cream of tartar
2 tbsp golden syrup
150m vegetable oil
150ml soya milk
2 eggs

For the icing you need:
75g very soft butter
175g sifted icing sugar
3 tbsp cocoa
a little soya milk
Sprinkles to decorate

Heat the oven to 170 degrees. Line a muffin tin with paper cases.

Begin by sifting the dry ingredients in to a bowl. Mix together the wet ingredients and pour into the dry. Mix well. Pour into the cases (the batter will be very wet). Bake in the oven for 15-20 mins until risen and cooked through. Leave to cool.

Mix the butter with the icing sugar and cocoa, using enough soya milk to make a smooth icing. Spread over the cakes and top with sprinkles of your choice. Enjoy, and pretend you’re still on holiday when you eat them 😉