Archive for the ‘Lemon’ Category

Baking Challenge: Lemon Drizzle Squares

August 8, 2011

Okay, so I am baking every week.  I’m just not blogging quite as promptly.  I’ll try to work on that.  Last week’s recipe was number 174 in the “1001” book.  It was a sticky, lemony “upside down” kind of cake, and it was yummy.  But you don’t have to take my word for it.  Three of my co-workers tried these flavorful little squares yesterday, and when asked how they liked them, they all nodded blissfully with full mouths and wide eyes, making muffled but enthusiastic  “MMMmmmMMM” sorts of sounds.  And once they’d swallowed, they all asked for the recipe, so I’m going to go ahead and say this one’s a keeper.

Lemon Drizzle Squares

heaping 2/3 cup softened butter or margarine, plus extra for greasing
1 cup superfine sugar (again, granulated is just fine, no pun intended)
2 eggs
finely grated rind of 1 lemon (I cannot stress enough how much I love the microplane)
1 1/4 cups self-rising flour  (if you don’t have self-rising, sift 2 1/2 tsp. baking powder into every 1 2/3 cups all-purpose flour)
1/2 cup milk
confectioners’ sugar for dusting

Syrup

1 1/4 cups confectioners’ sugar
1/4 cup fresh lemon juice

Preheat the oven to 350 degrees.  Grease a 7 inch square cake pan and line with parchment paper.  I questioned the necessity of doing both, but I understood the reasoning once I turned out the cake.  It is extremely sticky.  The paper makes cleanup much simpler, and the greasing keeps the paper from sticking.

Place the butter, sugar and eggs in a large bowl and beat together until light and fluffy.  Stir in the lemon rind, then sift in the flour and fold into the mixture.  Stir in the milk.  Spoon the batter into the cake pan, smoothing the top.

Bake in the preheated oven for 45-50 minutes, or until golden brown and firm to the touch.  I found this baking time to be accurate.  Even if it’s already browning, don’t poke the cake halfway through to see if it’s firm like I did.  It wasn’t, and it fell and made a sinkhole in the middle.  It still tasted fine though.  Leave the pan on a wire rack.

To make the syrup, place the confectioners’ sugar and lemon juice in a small saucepan and heat gently, stirring, until the sugar dissolves.  Do not boil.  I never went over simmer on my knob; keep it low.  Prick the warm cake all over with a fork, and spoon the hot syrup evenly over the top, allowing it to be absorbed.

Let cool completely in the pan, then turn out the cake, cut into 12 pieces, and dust with sifted confectioners’ sugar.  Enjoy!

Lemon Drizzle Squares

I found a couple of new cookie books on mom’s shelves, and I’ll be trying out a delicious-sounding new recipe this week (assuming I can narrow it down to just one out of all the recipes I’ve marked), so stay tuned!

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