Ok, I know that that title totally seems to be an oxymoron.
BUT a drizzle cake is a thing of beauty and with this recipe you can add any citrus flavour you’d like; lemon, lime, grapefruit, orange…this choice is yours. The method and ingredients stay the same-just the flavour profile alters.
You start where most great things start with lots of butter and sugar. Cream together with zest, and since it is blood orange season I chose those lovelies for my flavour.
Beat until fluffy and gorgeous and then beat some more while you add in fat eggs.
Fold in flour to bind and a bit of baking powder and you’ve got a gorgeous batter to place in a loaf pan.
While it’s baking mix icing sugar and the juice of the citrus you’ve zested to form drizzle.
As soon as your cake comes out of the oven pour the icing over and let it soak through.
But wait, you say, what’s going on with this cake? Well, I thought I’d show the reality of my kitchen. I made my cake and then realized that I hadn’t left enough time for it to bake before I had to pick small one up from Italian school. So, off went the oven, out the door I went and down fell the centre of the cake. I finished baking it when I got home and it was scarfed down in record time. Paul Hollywood would have had kittens-luckily he wasn’t expected for tea. If he ever is-I’ll bake my loaf properly c:.
- 1 cup each butter, sugar and flour
- 2 tsp baking powder
- zest of two citrus fruits (if you're using grapefruit you'll likely just need one due to the size)
- 3 eggs
- 1 tsp vanilla
- 1½ cups icing sugar
- juice of your two citrus fruits
- Beat together; zest, butter, sugar and vanilla. Add in the eggs one at a time, whipping after each. Fold in flour and baking powder.
- Bake in a greased baking pan at 350 for 30 minutes or until a knife comes out cleanly.
- Saturate with drizzle and enjoy.