Lemon Drizzle Loaf

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I’m obsessed with lemon, can’t you tell, I’m made quite a few lemon cakes and one lemon cookie in the past few weeks but I just can’t help it, I adore lemon!

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Lemon drizzle is my favourite kind of lemon cake, this version use a Madeira cake as its foundation. Once it comes out the oven a lemon syrup get’s drizzle over the top ensuring the cake get’s another injection of lemon and the syrup keep’s it nice and moist. To finish things off, a very simple lemon icing covers the cake.

Lemon Drizzle Loaf 3

I’ve made and tasted a lot of lemon drizzle’s and this is the best I’ve tried yet, seriously it’s so good. Just look at it.

Lemon Drizzle Loaf 4

This cake is buttery, fluffy crumbed, lemon soaked with a caramelized crust. I used the zest of 5 lemons instead of 3-4 which the recipe suggested, I just love lemon wanted to amp up the lemon.

Lemon Drizzle Loaf 5

A combination of lemon juice, water and sugar form the soaking syrup, it’s just the right amount for the cake. Sometimes I find recipes ask you to drown your cake in syrup which can be unnecessary. This quantity is like moisturizing the cake, you’re preventing it from being dry, making it tender.

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Now for the icing, my favourite kind of icing. It’s only made of two ingredients and tasting it before I spooned it on took me back to my childhood. It’s the icing I would cover the Christmas biscuits my mum had made, it’s funny how food’s and taste’s can take you back. All you’ll need is icing sugar and lemon juice.

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Sweet, rich and lemony, it’s utterly perfect. It’s a very thick icing and coat’s the cake wonderfully. The combination of cake, drizzle and icing is a winner. One of my favourite cakes to date and so simple to make. It only took me a matter of hours to assemble then devour a slice.

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The recipe is from a new book The Violet Bakery Cookbook – Claire Ptak. It’s a gorgeous book full of both sweet and savoury recipes that make use of seasonal fruits and vegetables. A must if you’re an avid baker.

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With impending spring/summer BBQ’s, gatherings and picnics, this cake has everything you want from a cake this time of year. Fresh, zingy flavour bursts from every crumb, if you love lemons you’ll love this cake.

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Yields – One, 2lb loaf cake

Ingredients

{cake}

  • 265 grams (2 1/4 sticks) Unsalted butter at room temperature
  • 265 grams (1 1/2 cups + 1 tablespoon) Caster sugar
  • Zest of 5 large lemons
  • 3 Large eggs
  • 265 grams (2 cups + 2 tablespoons) Plain flour
  • 1 1/2 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 100 ml (1/3 cup + 1 tablespoon) Milk

{drizzle}

  • 1 tablespoon Caster sugar
  • 1 tablespoon Water
  • 2 tablespoon Fresh lemon juice

{lemon icing}

  • 250 grams (2 cups)
  • 3 tablespoons Fresh lemon juice

Method

{cake}

  1. Pre-heat the oven to 160C (320F) and grease one, 2lb loaf tin then line with parchment paper leaving enough hanging over sides enabling you to lift it out easily. Set aside
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until it just starts to turn fluffy. Don’t make it too fluffy, you don’t want it as creamy and fluffy as a sponge cake. Scrape down the sides of the bowl with a spatula.
  3. Zest in the lemon zest and mix thoroughly.
  4. Add the eggs one at a time, mixing well between each addition. Again scrape down your bowl.
  5. In a medium bowl which together the flour, baking powder and salt then add half the batter mixing until just incorporated then add the milk again mixing until just incorporated and add the rest of the flour. Give a final stir with the spatula to make sure everything has been thoroughly combined then scrape into the baking tin. Smooth the top and bake for 45-60 minutes or until a cake tester inserted into the centre comes out clean.
  6. Leave on a wire rack whilst you make the syrup.

{syrup}

  1. Place the sugar, water and lemon juice in a small saucepan and heat until the sugar dissolves. Don’t boil it or you’ll  the fresh lemon flavour.
  2. Poke holes all over the cake then pour the syrup all over. Leave for 15 minutes before transferring the cake to the wire rack to cool.

{lemon icing}

  1. Sift the icing sugar into a medium bowl, add the lemon juice and stir to make a thick icing. Spoon onto your cake and serve.

Notes

* Recipe adapted from The Violet Bakery – Claire Ptak

* Try and get the fattest, biggest lemons you can find, you want maximum lemon flavour.

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

 

Lemon Kissed Funfetti Sandwich Cookies #Creative Cookie Exchange

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I’m back again with more sprinkles and April’s #Creative Cookie Exchange. I couldn’t resist baking again with sprinkles, I’m addicted to these sugary colourful things. In a bid to widen my collection I’m trying to use my current stash up so I have the excuse to buy more.

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Good excuse for baking Funfetti treats right?

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When I baked my Funfetti Sugar Cookie Bars I wanted to keep on baking with sprinkles and create other flavoured treats with them, so this is my twist on a funfetti sandwich cookie.

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April’s #Creative Cookie Exchange theme is Sandwich Cookies so I’ve taken a two lemon kissed funfetti cookies and sandwiched them together with a silky, light as feather bakery style lemon sprinkle icing. What a mouthful that was!

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I was expecting the cookie portion of this to be Whoopie Pies, but they turned out like actual cookies, which is no bother, I’ll just have to try Whoopie Pies another time. I’ve played around with the recipe slightly by adding a touch of lemon or as I’ve called these lemon kissed. Lemon extract along with lemon zest is incorporated into the cookie dough which added a lemony zing, light as a lemon cloud.

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The icing is from a new book to my collection by the wonderful Rosie Alyea called The Sweetapolita Bake Book. This is my first taster from the book and I can’t wait to bake an entire cake from it, which I will of course be sharing on the blog.

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The frosting is described as a traditional bakery style frosting. I’m in the UK so I’ve no idea what a traditional bakery style icing is supposed to taste like, but I can tell you I’m sold on it already. Creamy, silky, smooth and incredibly light, this frosting is a dream and comes in so many variations. I combined lemon with funfetti for this sandwich filling and the flavours compliment the cookies perfectly.

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I used a mixture of some round white and yellow sprinkles that I had left over and needed using up and also used one of my favourite sprinkle types, confetti. I just adore the colourful round sprinkles. I’m now in dire need of sprinkles, so if you know a good supplier then please leave me a comment letting me know.

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These cookies are the perfect sunshine weather treat, everything about them with make you smile. Funfetti cookies, funfetti frosting all kissed with a light spritz of lemon, you must be smiling by now!

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Now let’s check out what the other #Creative Cookie Exchange bakers made for April’s Sandwich Cookie theme.

The theme this month is Sandwich Cookies–any kind of cookie presented as any kind of sandwich, we’re laid back because that means more cookies for everyone! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start check out what all of the hosting bloggers have made:

 

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Yields – 14 – 16 Sandwich Cookies

Ingredients

{lemon funfetti cookies}

  • 225 grams (2 sticks) Unsalted butter, at room temperature
  • 250 grams (1 1/4 cups) Caster sugar
  • 1 teaspoon Pure Lemon Extract
  • Zest of 1 lemon
  • 1 Large egg
  • 200 grams (2 cups) Cake flour
  • 80 grams (2/3 cup) Plain flour
  • 3/4 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 60 grams (1/2 cup) Sprinkles
  • More Sprinkles for dipping

{lemon funfetti bakery style frosting}

  • 280 grams (2 stick + 1/4 stick) Unsalted butter at room temperature
  • 410 grams (3 cups +1 tablespoon) Icing sugar, sifted
  • 125 ml (1/2 cup) Milk
  • 60 grams (1/2 cup) Sprinkles
  • Juice of 1 large lemon
  • Zest of 1 lemon

Method

{lemon funfetti cookies}

  1. Beat the butter and sugar until creamy and fluffy, scrape down your bowl with a spatula. Add the lemon extract, lemon zest and the egg mixing to combine.
  2. Sift together both the flours, baking powder and then add the salt. Gradually add this to the batter making sure it’s thoroughly mixed, then add the sprinkles mixing until just combined.
  3. Place the cookie dough into a freezer bag, flatten into a disc and freeze for around 30 minutes.
  4. Pre-heat the oven to 175C (350F) place some sprinkles into a bowl and line two baking trays with parchment paper.
  5. Take small pieces of cookie dough roll into a ball and dip into the sprinkles, then place onto a baking tray. Keep the remaining dough in the freezer. Repeat spacing well apart and bake for 7-10 minutes or until the tops of the cookies are just set.
  6. Leave on a wire rack for 10 minutes before transferring to the wire rack to cool completely.

{lemon funfetti bakery style frosting}

  1. Beat the butter in the bowl of an electric mixer fitted with a paddle attachment until smooth then add the icing sugar, milk, lemon juice and zest and mix until smooth and creamy. Stir through the sprinkles.
  2. Place the frosting in a piping bag fitted with Wilton round nozzle 2A and take one cookie, turn upside down and pipe the icing in a swirl then press another one of top making sure the icing comes just to the edge. Continue doing this until all the frosting has been used up.

Notes

* Cookie recipe adapted from Yammies Noshery and the frosting is adapted from The Sweetapolita Bake Book by Rosie Alyea.

* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

 

 

Carrot & Rum Spiced Loaves

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These look like iced buns don’t they, but there not. They are lovely miniature carrot loaf cakes.

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Tender cake filled with carrots, spice and rum soaked raisins bathed in a rum spiked cream cheese frosting, the outcome is utterly delicious. Don’t let me tell you that though, try these for yourselves to see, you won’t be disappointed.

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It’s time for April’s Cake Slice Bakers bake and this is my choice out of April’s choices. The basis behind the group is to bake our way through a cookbook solely based on cakes and each month we are given a set of four to choose from. This year we are baking from The Southern Cake Book – Southern Living.

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I haven’t been blown away by the book and have found the recipes not entirely accurate to be honest a little unexciting. This is a lovely carrot cake recipe but not the best I’ve come across. It is great for a quick baked carrot loaf and can be served without frosting, I wanted to ice mine as I love carrot cake with a cream cheese topping but these are just as good by themselves and would make a great little snack to have on the go. Simply wrap one up in some foil and pop it in your bag, then you’ve got a tasty little treat to eat out, alongside a coffee perhaps.

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To this date, this recipe included I’ve had no luck with cream cheese frostings, they always always turn out way to runny for spreading. I had to modify this recipe and chill for an hour or so just to be able to coat these loaves. The icing isn’t as firm as I would have liked but it’s still delicious none the less.

Carrot & Rum Spiced Loaves 6

This cake was supposed to be a three layered layer cake with walnuts instead of raisins and with no rum or spice whatsoever but I wanted to transform this cake a little and make it a sultry warm cake with a deep yet light frosting.

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I didn’t want a layer cake, I wanted something smaller and simpler instead. I bought some mini loaf tins that I wanted to use so I halved the cake recipe to fit them. I didn’t have any nuts at hand so instead soaked raisins in rum and for a little extra oomph to compliment the flavours in the rum I added some heady mixed spice.

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This isn’t your typical Spring type recipe with the warming flavours but when it’s warm I like deep, fiery tones. The crumb is light, airy and not heavy as some carrot cakes can be.

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The cream cheese frosting drips down the sides of each loaf, slightly tangy and spiced from the rum. You won’t be able to resist stealing a lick.

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Now let’s see what the other Cake Slice Bakers made this month. If you want to join the group simply leave me a comment of get in touch.

 

 

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 Yields – 4 Mini Loaves

Ingredients

{cake}

  • 60 grams (3/4 cup) Raisins
  • 1 tablespoon Spiced Rum
  • 150 grams (11/4 cups) Plain flour
  • 1 teaspoon Mixed spice
  • 1/2 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 200 grams (1 cup) Caster sugar
  • 125 ml (1/2 cup) Rapeseed oil
  • 2 Large eggs
  • 1 1/2 large carrots (1 1/2 cups), grated

{rum cream cheese frosting}

  • 35 grams (2 tablespoons) Unsalted butter at room temperature
  • 85 grams (3 ounces) Cream Cheese at room temperature
  • 1 tablespoon Spiced Rum
  • 200 grams (1 1/2 cups + 2 tablespoons) Icing sugar, sifted

Method

{cake}

  1. Place the raisins in a small saucepan along with the rum and heat until it starts to simmer. Turn of the heat and let the raisins absorb all the rummy juices.
  2. Pre-heat the oven to 175C (350F) and grease four, 6 1/4 x 3 1/2 inch loaf tins with non stick cake spray, then line with parchment paper, leaving enough over hanging the sides making it easy to remove the cakes.
  3. In a medium bowl sift together the flour, mixed spice and baking powder then add the salt. Set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment mix together the sugar and oil until smooth and glossy. Add the eggs one at a time mixing well before adding the next then gradually add the flour mixture.
  5. Once the flour has been mixed in gently fold in the carrot along with the raisins and any juices from the pan. Spoon into the cake tins and bake for 20-25 minutes or until a cake tester inserted into the centre comes out clean.
  6. Leave to cool on a wire rack for 15 minutes before removing from the tins and leaving to cool completely.

{rum cream cheese frosting}

  1. In the bowl of an electric mixer fitted with a paddle attachment mix together the butter and cream cheese until thoroughly combine then add the rum and icing sugar and beat until smooth. Place in a bowl and chill for an hour or until thick enough to spread.
  2. Spread the icing onto the loaf cakes.

Notes

* Store the cakes in the fridge for up to 2 days.

* Cake adapted from The Southern Cake Book – Southern Living and the icing is adapted from Big Fat Cookies Elinor Klivans

 

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