I was searching for some inspiration for today's recipe when I came across the ideal candidate being passed around on Facebook. It looked perfect for my Warriors as I know you like me to keep it simple and effective. Today's recipe comes from bakerella.com and it won't disappoint!
What you have right here are mouth-watering morsels which pack a zesty punch! Particularly appealing is the fact that there is no faffing, no fuss since all the ingredients are thrown into one bowl and mixed by hand. Ta da!
Just make sure you have some plasters on hand should you inadvertently zest your thumb
Zesting injury dealt with, you can now bake your cake and let it cool
Smother it in a shiny, silky tangtastic glaze
I musn't tease you any longer, Warriors. It's just downright cruel. Here is the recipe. Pucker up, baby!!
1 cup plain flour (all purpose flour)
1 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1 tbsp lemon zest (I found that I needed three lemons for 1tsbp zest)
3/4 cup unsalted butter. (Melt it and then let it cool)
3 tbsp lemon juice (squeeze those bad boys dry!)
1 tsp vanilla (use the good stuff. Extract, not essence! I like Nielsen-Massey)
FOR THE GLAZE
1 1/2 cups icing sugar (powdered sugar)
2 tbsp lemon juice
1 tsp lemon zest
(I found I had to add some water to thin the glaze. I also ended up just playing around with the quantities until it tasted exactly as I wanted it)
For the cake
1. Start by pre-heating your oven to 350ºf (180ºc). I have a fan assisted oven so usually keep mine at 170º.
2. Grease an 8-inch square pan and you can line it with foil or parchment paper. I used foil and it worked a treat. In terms of my pan, I didn't have an 8-inch square so I used my 13 x 9 inch pan and doubled the mixture. Double the mixture, double the cake!!
3. Using a whisk, mix the flour, sugar, salt, baking powder and zest.
4. To the dry mixture add the melted butter, lemon juice, eggs and vanilla.
5. Pour the batter into the pan and cook for 20-25 minutes. I found that I needeed the full 25 minutes.
6. Remove from the oven and allow to cool completely.
For the glaze
1. Sift the powdered sugar into a bowl and then add the lemon juice and zest. Stir together until thoroughly combined.
As I said earlier, I had to play around with the quantities until I was happy with it. Once you are happy with your glaze, smother the lemonies and leave the icing to set. By all means place the cake in the fridge to expedite the process!