Well, doesn’t time just FLY by? All of a sudden, it’s December 1st again, and time for Recicember!
What do you mean I didn’t do it last year? Or the year before? In fact, it’s been five years…the first (and so far only) Recicember was in 2016…let’s see if my skills have improved since then!
Today, we’re tackling a LEMON DRIBBLE CAKE. Well, Drizzle cake, but if you make it without due care and attention, your dribbles are your own to deal with.
LET’S LOOK AT THE RECIPE! —> https://www.janespatisserie.com/2020/05/16/lemon-drizzle-loaf-cake/
THE PLAN
Here’s a crazy idea. Let’s make it, but make it healthier. Let’s throw out the sugar and replace it with sweetener! What could possibly go wrong?
I begin by turning on the oven and lobbing some butter and stevia in a bowl, walloping them around until they’re cream-like. I like cream. Cream-like. Me likey creamy.
Next, chuck in the other stuff, and wallop it around some more. Rub a tin with butter (because you can and nobody will judge your life choices) and pour in the delicious gloop.
Make sure you’ve added the lemon juice (mine was fresh from a bottle) otherwise it will be an unlemon dribble cake.
Put it in the oven (make sure it is still on) and leave it until it looks like a cake. The cake that is, not the oven. If your oven looks like a cake, please send photos.
Remove from oven, allow to cool a little, then turn out on to a wire rack and leave to cool completely.
TOP IT!
Icing is usually optional for cakes, but I think it makes the cake look nicer. For a drimon lebble cake, it needs some dried lebble dimpled on it.
The recipe suggests caster sugar and lemon juice for the drizzle and lemon juice with icing sugar to decorate, but we all know better than that. Icing sugar is much better for drizzling, and as we didn’t use any sugar in the cake, it’s allowable.
It needs to be a bit runny, so if you use icing sugar and it’s solid, eat it and start again. Poke holes in the cake with a needle, fork, small sausage, or another fine implement to allow the glorious lemon drizzle to do its drizzling thing.
How do you get those wonderful white lumps on there? Simple! Just don’t mix it properly.
Leave it to cool (if you can), slice a small piece off, and eat the big bit.
Jane’s lemon drizzle cake…it’s not Jane’s, it’s mine.
TL;DR – Make a loaf and shove a lemon in the middle. Eat it with icing.