Fred and Bex

LEMON DRIZZLE CAKE WITH BLUEBERRY GLAZE


Lemon and blueberry is a match made in heaven, so when we wanted to come up with a delicious cake recipe using our Fred & Bex Blueberry Vinegar, this was the perfect choice. Light, moist lemon drizzle cake with a sticky lemon and blueberry glaze – fabulous with a cup of tea.





Ingredients

3 large eggs

About 200g margarine

About 200g caster sugar

About 200g self-raising flour

1 tsp baking powder

2 lemons

2 tbsp Fred & Bex Blueberry Vinegar

110g icing sugar

Preheat the oven to 200°C (180°C fan).

First things first – in case you’re confused about the approximate measurements, you need to weigh the eggs (in their shells) and then use the same amount of margarine, sugar and flour. This ensures that no matter what size the eggs are, the cake will always be perfectly moist.

Start by breaking the eggs into a bowl, add the margarine, and cream together. Repeat with the sugar and then the self-raising flour and the baking powder (do those two together). Next, zest the two lemons into the mixture (it might seem like a lot of zest, but the baking mellows the flavour, so you need plenty) and beat well to combine. Keep the lemons, as you’ll be using the juice for the glaze.

Grease a loaf tin (it’s important to grease it even if it’s a nifty silicone one, because it can still stick) and fill with the mixture, making sure it’s spread out into all the corners. Place in the preheated oven and bake for 50 minutes, until a tester in the middle comes out clean.

While the cake is baking, make up the glaze – juice the two lemons into a jug, and then add the caster sugar and the blueberry vinegar. Whisk vigorously to get rid of any lumps, and have a taste to make sure the flavours are nicely balanced.

When the cake is done, remove from the oven but leave in the tin. Use a skewer or a tester to stab it all over, so that the glaze can soak in. Pour the glaze over the top while it’s still in the tin, and leave it to cool in there. Just to make sure there aren’t any dry patches, I like to use a pastry brush to spread the last of the glaze right across the top of the cake. Once it’s cool, cut into thick slices and serve with a cup of Earl Grey – perfect.

For more information on our fruit vinegar or to buy our vinegar online please visit the main website.

SOME GREAT COMMENTS

Tina Hunter-Shaw

My waffle maker and Fred and Bex goodies have arrived! Thank you so much!! X

Glenny

Thanks so much for the Raspberry vinegar, yummy on Skinners ice cream!!..........thanks