So, it’s been a while and for that, I apologise. But, but… there is a reason and it’s a little top secret, but it’s going to prevent me from uploading as many recipes but it’ll be worth it – I promise!
You might also notice a distinct difference in style for this recipe and it’s something I’m trying out – veering away from every recipe being dark and moody, I thought I’d begin venturing into something lighter and fresher – let me know what you think! It’s not to say I’ll never do the dark and moody stuff again, but let’s mix it up a little, shall we?
I thought it would be apt to have my first recipe in a while be a lemon recipe, as you all know how much I love that. These little bundt cakes take the form of a traditional lemon drizzle – lemon syrup seeping all the way through the sponge. It’s then finished off with lemon icing and some thyme. They’re gooooood.
170g butter, softened and unsalted
300g golden caster sugar
280g plain flour
3 tsp baking powder
1 tsp salt
300g natural yoghurt
juice from 1 lemon
zest of 3 lemons
85g golden caster sugar
juice of 3 lemons
85g icing sugar
juice of 1 lemon
Preheat the oven to 180 degrees. Sieve the flour, baking powder and salt into a bowl. Set aside.
Beat the butter, lemon zest and sugar together in a stand mixer until pale and fluffy – approx. 5 minutes. Add an egg at a time, beating inbetween each additional until incorporated. Worry not if the mixture looks like it’s about the curdle – just add a tablespoon of the flour. Once all the eggs are mixed in, add the lemon juice and beat once more.
Add a third of the flour and fold in until fully combined. Add half the yoghurt and then repeat the process with the flour and the remaining half of the yoghurt and the final third flour. You should be left with a smooth, glossy batter.
Butter the bundt tins and coat liberally with flour, tipping the excess out so you’releft with a thin layer of floured mould. Decant the batter into each mould, approx. 2/3rd full. Bake on the middle shelf for 25 minutes.
Add the lemon juice and sugar into a small pan and bring to the boil. Simmer for 5 minutes until it’s reduced by half. Pour into a bowl and leave to cool.
Meanwhile, crack on with the icing. Sieve the icing sugar into a bowl, add the juice and a teaspoon water and beat with a wooden spoon until glossy and smooth and a pourable consistency. If you need it thinner, add a little more water. You want the icing to be quite runny – you want it to trickle down the sides of the cakes but still leave a decent layer of icing on the top, too. I find icing always seem thicker before you spoon it on, so if you need to add more icing sugar to thicken it up you can do so. Set aisde.
Remove the cakes from the oven. Poke holes in each of the cakes and spoon over the syrup liberally. Leave to cool in the pan for 10 minutes before turning out onto a cooling rack and leaving to cool completely. Spoon on the icing and encourage it to roll down the sides of the cake. Finally, sprinkle on the thyme and grate over some of the lemon zest.
And you’re done.