Ingredients with Measurements:
- 2 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup caster sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely grated lemon zest
- 2 cups Rich Tea biscuits, crushed
For the Lemon Drizzle:
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup caster sugar
Special Equipment Needed:
- 9-inch round cake tin
- Electric mixer
- Sieve
- Grater
- Bowl
- Wooden spoon
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease and line the cake tin with parchment paper.
2. Sift the flour, baking powder and salt into a bowl.
3. In a separate bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk.
6. Stir in the lemon juice and zest.
7. Fold in the crushed Rich Tea biscuits.
8. Pour the batter into the prepared cake tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
9. Meanwhile, make the lemon drizzle by combining the lemon juice and sugar in a bowl.
10. When the cake is done, remove it from the oven and prick the top with a skewer.
11. Pour the lemon drizzle over the cake and leave to cool in the tin.
12. Serve the cake at room temperature.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information:
Calories: 450 kcal
Carbohydrates: 56 g
Protein: 7 g
Fat: 22 g
Saturated Fat: 13 g
Cholesterol: 111 mg
Sodium: 214 mg
Potassium: 139 mg
Fiber: 1 g
Sugar: 33 g
Vitamin A: 710 IU
Vitamin C: 4.3 mg
Calcium: 79 mg
Iron: 1.7 mg
Substitutions for Ingredients:
- Plain flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with vegan butter.
- Caster sugar can be substituted with coconut sugar.
- Whole milk can be substituted with almond milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Use other citrus fruits such as orange or lime for the lemon drizzle.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use freshly squeezed lemon juice for the best flavour.
Storage Instructions:
Store the cake in an airtight container for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F (175°C) for 10 minutes.
Presentation Ideas:
Serve the cake on a cake stand with a dollop of whipped cream and a sprinkle of lemon zest.
Garnishes:
Sprinkle with freshly grated lemon zest and a few Rich Tea biscuits.
Pairings:
Serve with a cup of tea or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too moist, bake for a few minutes longer.
Food Safety Advice:
Keep the cake refrigerated if not serving immediately.
Food History:
Rich Tea biscuits have been around since the 18th century and are a popular British snack.
Flavor Profiles:
This cake has a sweet and tangy flavour with a hint of lemon.
Serving Suggestions:
Serve as a dessert or as a snack with a cup of tea.
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Region: British