Two Scrummy cakes to enjoy over Easter that are easy and quick to make.
A yummy chocolate orange cake and a traditional lemon drizzle cake.
Lemon Drizzle Cake
You will need
50g softened butter cut into squares
I large free range egg beaten
75g golden caster sugar
75g self raising flour
1 tbsp milk
Finely grated zest and juice of one large unwaxed lemon.
25g granulated sugar
Preheat the oven to 180 degrees or gas mark 4. Grease and line a 450g tin with grease proof paper.
Beat the butter and sugar together until the mixture is very pale in colour and fluffy.
Add the egg and sieve in the flour. Mix well and add the milk and stir in the lemon zest. Spoon into the loaf tin and bake for about 20-25 minutes until golden and a skewer comes out clean.
While the cake is cooking place the lemon juice and granulated sugar in a pan and warm gently until the sugar has melted, then set aside.
When the cake is cooked and while it is still hot, keep it in its tin and prick all over the surface with a skewer, then pour over the hot lemon mixture and allow to cool in the tin before serving.
Chocolate Orange Cake.
Follow all the instructions for the cake above except replace the large lemon with an orange. Once the cake is cool take 50g of your favourite chocolate and melt gently with a small knob of butter. (You can do this in the microwave, or by putting the chocolate and butter in a small bowl which you sit in a pan of boiling water).
Once the cake is cool remove the cake from the tin and spoon the chocolate over the top of the cake and leave until set.
These cakes freeze well so why not trying to make two cakes and have one now and freeze one for later. All you need to do is wrap the cake well in cling film and pop it in the freezer for another time.