Did someone say, cake?
Ah, the third love of mine (the first being my partner, and the second being Samoyeds).
These comforting mini lemon loaf cakes are fluffy, zingy and dare I say it? Moist.
I love the taste of citrus. Fresh, vibrant and utterly delicious. The cake batter only requires the zest of two lemons. Pretty simple, but I recommend drizzling the syrup on top, to give it an extra zap of flavour.
Finding the right balance of ingredients has taken a lot of time. Baking requires far more precision than cooking. One small error can change the outcome of the dish. I have adjusted my recipe accordingly, creating these wonderfully fluffy cakes.
I’ve had a lot of deadlines to complete over this past month. Spending time cooking, and baking has been wonderfully therapeutic. I think, especially when you’re dealing with stress, that having a creative outlet is important -mine just happens to be creating delicious food.
Anyway,
Enjoy my zingy creation!
This recipe yields 9 mini loaf cakes
Ingredients:
200g sugar
235g self-rising flour
1 pinch of salt
1 cup of soy milk
¾ cup of oil
Zest of two lemons
Lemon drizzle syrup:
80g caster sugar
1 ½ lemon juice
Instructions:
1. Preheat the oven to 175°C. Prep your tray with mini loaf liners.
2. Sift the flour into the mixing bowl. Then add the sugar, baking soda, salt and lemon zest. Stir and make a small hole in the centre.
3. In another bowl add the soy milk, vegetable oil and stir.
4. Pour the liquids into the centre, swiftly stir together (being carefully not to overmix).
5. Quickly pour the cake batter into the mini loaf liners, making sure it is distributed equally.
6. Bake for 20-24 minutes. If you are unsure that the cake is cooked, prod a cake with a toothpick (if it comes out clean, they’re cooked).
7. Mix the sugar and lemon together. Put aside for later.
8. Place your cakes on a cooling rack. Using a toothpick, again prod the cupcakes to make miniature holes in them. Quickly pour your lemon syrup over the cakes.
9. Allow to cool completely before eating.