Hop to it, Miffy fans! Today, we’re going to learn how to make Miffy’s favourite springtime treat – a delectable lemon drizzle cake. This zesty, moist cake is the perfect accompaniment to a sunny afternoon in the garden, or a cosy afternoon tea with friends.
Ingredients:
175g unsalted butter, softened
175g caster sugar
3 large eggs
Zest of two lemons
175g self-raising flour
1 tsp baking powder
For the lemon drizzle:
Juice of two lemons
85g caster sugar
Method:
- Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a loaf tin with baking parchment. Miffy loves using her bright yellow mixing bowl and whisk for this step – they make her feel extra cheerful while she’s baking!
- In a large bowl, cream together the butter and sugar until light and fluffy. Make sure to take your time and get the mixture pale and creamy.
- Gently fold in the eggs one at a time, mixing well after each addition. Be extra careful not to overmix, to keep the batter light and airy. Then, stir in the lemon zest.
- Sift the flour and baking powder, then carefully fold everything together until just combined. Make sure not to knock too much air out of the mixture.
- Next, pour the batter into the prepared tin and pop it in the oven. While the cake is baking, Miffy loves to start making the tangy lemon drizzle.
- In a small saucepan, heat the lemon juice and caster sugar until the sugar has dissolved. Give it a little stir and set it aside, ready to pour over the hot cake.
- As soon as the cake comes out of the oven, use your trusty fork to prick holes all over the top. Slowly pour the lemon drizzle over the hot cake, letting sink in and creates a lovely, crisp topping.
- Finally, leave the cake to cool completely in the tin before carefully removing it. The final step is the best part – Miffy gets to enjoy a slice (or two!) of her homemade lemon drizzle cake!
This recipe is sure to become a springtime staple in Miffy‘s home. So, what are you waiting for? Grab your mixing bowl and get baking!
Miffy Blogs 