Lemon Drizzle Birthday Cake

My baby girl is five years old.  Five… I can’t quite believe it.  I remember the night she came into the world.

We were getting ready to go to bed for the evening.  I laid down in bed when suddenly I felt a huge gush of water.  I was in shock and stumbled into the bathroom. It was happening! It was really happening!!

I had had back low pains all day and that “feeling”.  My goodness, I remember googling “when do you know you’re in labour?” about a million times and most of the articles simply said “you just know”.

I hate to tell you this, but it’s true. You just know.

I had an urge to walk.  I know how weird that sounds.  The back pain was very similar to period pains, but a prolonged version – it never ceased but stayed there throughout.   I told my husband I had to walk around, so us and Jackson ended up walking around the block several times.

I had planned to stay home for as long as possible but as there was meconium in the water we had to go into hospital. As a VBAC candidate and having had meconium in the water, I was set up with my very own midwife who looked after me throughout it all.  She was so caring and kind, strong and encouraging and really helped me through the rushes of pain.  I’m not going to the lie, the gas and air also helped! In all, apart from the consultant and midwifes arguing about how much syntocin to pump into my veins, the birth was pretty uneventful up until 10 centimetres.

Baby Maggie’s heart rate suddenly dropped and she and I were whisked into theatre for an emergency c-section.  I was disappointed in having had an assisted birth (since I was a VBAC girl – there is nothing wrong with a c-section birth!) but utterly delighted at the sight of our perfect baby girl.

Out came our beautiful redhead.  Caring, passionate, fearless – a one of a kind.  She’s artistic, sensitive and clever and I really couldn’t be prouder of this little girl.

Starting school last year, as a tiny little four year old, she took it all in her stride and just got on with it.  She did remarkably well, and somehow managed to keep up with her older class mates.

Maggie  loves baking (YAY) and often wants to help me in the kitchen.  This year we made her birthday cake together – a Lemon Drizzle Cake.

This was super easy to make! She loved helping me squeeze the lemons and measuring it all up.  Definitely one to make with your kids.

Here is the recipe we used:

Maggie’s Lemon Drizzle Cake

img_5767Ingredients

  • 175g self raising flour
  • 175g caster sugar
  • 175g unsalted butter
  • 3 eggs lightly beaten
  • 1 teaspoon baking powder
  • 1 lemon, finely zested and juiced
  • 3 tablespoons granulated sugar

For the buttercream

  • 75g sifted icing sugar
  • 50g unsalted butter, softened
  • 1 lemon, juiced and zested

Method

  1. Make sure you eggs and butter are both room temperature before you start.
  2. Pre heat the oven 180 C / 160 C fan / Gas 4. Lightly grease and line the base of two 18cm (7 in) loose bottomed tins.
  3. Gently mix your dry ingredients – the flour, sugar, baking powder and lemon zest into the mixer bowl and mix to create a smooth batter.
  4. Add your wet ingredients – butter, eggs and finally lemon juice.
  5. Evenly distribute the batter between the tins, level with a spatula and bake in the preheated oven for 20 to 25 minutes.
  6. While the cake is baking make the lemon drizzle syrup. Put the granulated sugar into a bowl, add the lemon juice and mix together to create the syrup.
  7. Once the cake is cooked remove from the oven and place the tins onto cooling racks. Select the best cake for the top tier and drizzle with the lemon sugar syrup. Leave the cakes to cool before removing from their tins and remove the base and lining paper, return to the cooling racks.
  8. For the buttercream icing, sift the icing sugar into a bowl, add the butter, lemon zest and about 1 tablespoon lemon juice. Beat the ingredients to create a stiff cream; add more lemon juice in small quantities to slacken the cream until it is smooth and pliable enough to spread.
  9. We tried a “naked cake” effect.  To do this – evenly spread the lemon buttercream onto the bottom cake.  Make sure it spills out over the sides. Add your top layer and gently spread the buttercream to the sides.  Keep going until the bottom and sides are somewhat covered.  Then add buttercream to the top tier. It’s much easier then it sounds and there are some brilliant “how to-“ videos on YouTube.
  10. Decorate the cake!  Maggie LOVES unicorns and I found some great DIY Unicorn festive kits on Amazon.
  11. Enjoy!

 

Love, Jess

❤️