Lemon Drizzle Cake

So what do you think of my magazine cover?

Oh well...we all can dream, but then it's a reality for some lucky people.
Take for instance last night I watched the Australian Masterchef programme and the contestant who won the best dish of the day gets to have their dish photographed for the front cover of a future copy of the Masterchef magazine.

How cool is that?

I won't mention who won last night, just in case anyone hasn't managed to watch it yet...but plans to later....

.....So today I thought I'd have my own little competition and photograph my own magazine cover....and guess what...surprise, surprise I won!

....you can do that sort of thing when you have your own blog ;D

I thought because it's still winter here (with a very nippy wind today ~ I might add) it would be good to make something with a splash of sunshine colour.

I chose a Lemon Drizzle Cake because not only does it look and taste good, (well wickedly yummy actually) lemons are in season here at the moment. There are masses everywhere you look.... I've never seen so many gardens with lemon trees and even our very own little tree has about a dozen little darlings all ready for the picking.

They're adding they're own splash of bright yellow to the garden.

Lemon Drizzle Cake ~ serves 10 (oh my...my boys are going to be happy) 

Ingredients:

150g butter, softened

1 teaspoon vanilla extract

2 teaspoons finely grated lemon rind

1 cup (220g) caster sugar

3 eggs

2 cups (240g) ground almonds (almond meal)

¾ cup (110g) self-raising flour

½ cup (110g) caster sugar ~ extra

⅓ cup (80ml) lemon juice

Lemon glaze1 cup (160g) icing sugar

1 ½ tablespoons lemon juice, approximately

Method:

Preheat the oven to 160°C (140°C fan-forced)

Grease a deep 20cm square cake pan/tin, line with baking paper.

Beat the softened butter, vanilla extract, lemon rind and sugar in a small bowl with an electric mixer until light and fluffy. 

Beat the eggs, one at a time, until well combined. 

Transfer mixture to a large bowl.

Stir in the ground almonds and sifted flour.

Spread the mixture into the prepared baking pan/tin,

Smooth the top.

Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Meanwhile, combine the extra sugar and juice in a small saucepan,

Stir over a medium heat until the sugar is dissolved.

Remove from the heat.

Prick the surface of the cake all over with a skewer.

Pour the hot syrup over the hot cake.

Allow the cake to cool in the pan.

Lemon Glaze

Combine sifted icing sugar and lemon juice in a small bowl until smooth.

Transfer the cake to a serving plate.

Spoon over the lemon glaze.

Suitable to freeze without the lemon glaze (thank goodness as this recipe serves 10!!!)

Syrup suitable to microwave.

I was inspired to bake this cake when flicking through the Australian Woman's weekly magazine ~ I just love that magazine and even before I lived here in Melbourne, I used to buy their recipe books.

I hope my little ray of sunshine brightens your day and don't forget calories don't count on a Tuesday!

  Have a happy Monday everyone...let the week commence!

Smile :D