I made a lemon drizzle cake once that ended up a bit of a funny shape…I cut it into strips and used the icing as a dip. Nom.
- 20x20cm baking tin
- baking paper
- 6 small pots/dishes to serve the dip.
Tip: Make the yellow icing as thick as possible to avoid it spreading out into the white too quickly.
- 70g unsalted butter at room temperature
- 125g caster sugar
- 2 eggs
- 140g self raising flour
- 1tsp baking powder
- 4 tbsp milk
- 2 tsp lemon flavouring
- 1 small lemon
- 30g plain white sugar
- 300 icing sugar
- few drops of yellow food colouring
- few tbsp tap water
- Preheat the oven to 170 degrees c and line the tin with baking paper
- Tip the butter and caster sugar into a bowl and mix with an electric mixer until fluffy.
- Beat in the eggs, followed by the flour, and baking powder.
- Add the milk and 1 and 1/2 tsp of the lemon flavouring and beat again.
- Finely grate the lemon’s zest into the mixture and stir in with a wooden spoon.
- Squeeze the lemon’s juice into a cereal bowl and set aside
- Spoon the cake mix into the prepared tin and bake for 20-30 minutes or until a skewer, when inserted comes out clean.
- Remove the cake from the oven when golden, and prick all over with a fork.
- Mix the 30g white sugar with the lemon juice and spoon evenly over the hot cake.
- When the cake has fully cooled, remove from the tin and slice into evenly sized strips for the soldiers.
- In bowl, mix most of the icing sugar (leave a couple of tsp aside)with a little water until it is smooth but thick.
- remove 4tbsp of the icing and put in a separate bowl.
- Add the few drops of yellow colouring and the remaining 1/2 tsp lemon flavouring to the separate bowl. Stir in the few tsp of icing sugar that has been set aside to thicken.
- Arrange some cake soldiers on a plate and share the white icing out between the 6 small serving dishes.
- At the time of serving, spoon approximately a tsp yellow icing into the centre of each serving bowl of white icing.