If you fancy having look just search #cakewonder or #cakeblunder in twitter and the lovely creations will appear before you very eyes.
So what’s the delicious delight we want you to produce this week? It’s a lemon drizzle cake. You know, that sweet, sharp lemony lushness that should first make you screw your face up, then relax again into mellow sweetness.
If you’re looking for an extra challenge, why not incorporate this weeks’ theme too? In fact, there are two themes. Why two? Because we couldn’t choose between the new film releases, Jurassic World and Minions – I mean, who could? Funny little yellow guys or great big, man eating dinosaurs – it’s a tough choice.
So, to celebrate the release of both in cinemas, you can choose to be in the Minion camp or on the side of the dinos or, if you’re really ambitious, you could do both. We’d love to see that!
If you need any inspiration, minion fans have already been putting their cake decorating skills to the test, producing these wonderful creations. And so as not to leave out those of you who fancy having a go at a dinosaur cake – here’s some inspiration for you too!
Right, onto the cake itself. This recipe should be simple enough for even the novice cake bakers among you.
Lemon Drizzle Cake
First get your oven on. It needs to be pre-heated to 180 degrees or gas mark four. Now find a 450g (1lb) loaf tin. You’ll need to grease it and line with grease proof paper, so that your cake doesn’t stick.
Now for the cake – honestly it’s so simple you’ll be knocking this up as a weekend treat all the time.
87.5g or 3oz of self-raising flour
87.5g or 3oz of softened butter
87.5g or 3oz of caster sugar
2 medium eggs
3/4 level tsp baking powder
Finely grated zest of half lemon
And you’ll need the following for the zesty, crunchy icing:
50g or 2oz granulated sugar
Juice of half a lemon
Now you have your ingredients, whack it all in a big bowl and beat together, either by hand, if you’re feeling particularly energetic, or using an electric whisk. You need the ingredients to be thoroughly combined and smooth, no nasty lumps.
Then simply pour into your loaf tin and bake for 35 mins, or until it’s golden brown and springy to the touch. Leave the cake in the tin.
While the cake is baking, make the icing because you’ll need to pour it over the cake while it’s still warm, and in its tin.
Just mix the lemon and sugar together and then pour over the warm cake. Leave it to soak in a little, then lift the cake out of the tin and place on a wire rack to finish the cooling process.
And you’re done. Unless you’re going to have a go at doing some fancy decoration, that is!
Once you’ve cooked up your creation simply upload it to our Facebook or Twitter page, with the hashtag #cakewonder or #cakeblunder, depending on the outcome, and we’ll announce the winners next week. Remember, we want to see the good and the bad!
We’ll be announcing a new cake next Monday, so keep your eyes peeled!
In the meantime, have a look at our cake off competition here.