Hi everyone!
Apologies for the delay. Last week, I joined my university's Baking Society!!!!! This has given me the PERFECT excuse to bake all week long and now my house smells like fresh cakes 24/7.
The first meeting was today and everyone needed to bring a cake encompassing the theme '5 a day'. I chose to make some lemon streusel muffins because they're such a hit!
Ingredients
The first meeting was today and everyone needed to bring a cake encompassing the theme '5 a day'. I chose to make some lemon streusel muffins because they're such a hit!
Ingredients
FOR THE STREUSEL
1 and a half cups of all purpose flour
3/4 cup light brown sugar
170g/3/4cup unsalted butter, chilled
pinch of salt
FOR THE CAKE
2 cups all purpose flour
1 tsp baking powder
1tsp bicarb
a good pinch of salt
115g/1/2cup unsalted butter
1 cup of caster sugar
1tbsp of lemon zest
2 eggs
1tsp vanilla extract
1cup of soured cream
FOR THE GLAZE
1 cup icing sugar
3 tablespoons fresh squeezed lemon juice
splash of water, if needed
Method
Preheat the oven to 180C.
Grease and flour a 12 hole muffin pan OR loaf tin (in my opinion, the loaf is the better option!).
Make the streusel by combining all the ingredients together with a fork until you achieve a crumble-like consistency, and then leave in the fridge until needed.
CAKE
Combine the flour, baking powder, bicarb and salt in a small bowl and set aside.
To make the cake, beat the butter and sugar together and add in the eggs, vanilla and lemon zest. In alternating batches, blend in the flour and soured cream until fully incorporated.
Blueberries would go amazingly with this recipe - I tried it in a loaf tin but could only find frozen blueberries in the shops and they all sank to the bottom. Make sure to use fresh blueberries and to coat them in a tsp of flour before you add to the batter. This ensures that they don't sink to the bottom.
Spoon into the muffin/loaf tin and top with the streusel you made before.
If making muffins, bake in the oven for about 30-35mins and if baking a loaf, approx 1 hour OR until the cake firm to the touch and a skewer inserted into the middle comes out clean.
Remove from the oven and leave to cool.
GLAZE
Combine the icing sugar and lemon juice and drizzle over the freshly baked cake.
Then, eat them as quickly as possible before your housemates and neighbours get their hands on them (shout-out to Joseph Hyman who had about 4 from the batch I made at the weekend).
Jack really enjoyed the cake.
And so did Mitchell!!!
Bye for now!!
J x
