I alway have loads of lemons left over. I use much more rind than juice in my cupcakes, so I thought I’d make a lemon drizzle cake to try to use them up. I’ve had this ‘anniversary’ Bundt tin for ages and not used it, so decided to give it a go. It makes a BIG cake, which is why I probably haven’t used it before now.
Anyway, I used a Lemon and Soured Cream pound cake recipe and instead of making a lemon syrup like it suggested, I made a lemon drizzle instead, which leaves a lemony, sugary crunch on the outside of the cake.
The sponge is really light and moist – must have something to do with the soured cream, I think. I am into recipes which use buttermilk and soured cream – they seem to produce a very delicious sponge.
My husband’s comment was ‘Who’s going to eat all of that?!’ We decided in the end he could take it with him on the Scout Family camp this weekend. I’ve managed to get out of that one – too busy with cake-making…