OK, hands up – who thinks Cloudy Lemonade Cake sounds like a wee slice of heaven?
It couldn’t be easier to make. Just mix the cake ingredients together and, while it’s baking, whizz the drizzle and icing together.
The finishing touch is crushed sherbet lemons to top the cake off. You’ll be transported back to childhood memories in no time!
Thanks to Co-op Food Magazine for this week’s fabulous bake.
For the cake
225g unsalted butter, plus extra for greasing
4 free-range eggs
225g self-raising flour
1 tsp baking powder
50ml Co-op Cloudy Lemonade
For the drizzle and icing
100ml Co-op Cloudy Lemonade
200g icing sugar
50g unsalted butter
1 tbsp lemon curd
6 lemon sherbets
Preheat the oven to 180C/fan 160C/gas mark 4/350F. Grease and line a 2lb loaf tin.
Mix all the cake ingredients in a bowl.
Spoon the cake mix into the loaf tin and bake for 30 minutes.
Cover the top with greaseproof paper and bake for a further 15-20 minutes. Leave to cool.
In a small pan, heat the lemonade and half the icing sugar, while continually stirring, for about 5 minutes until reduced.
Leave to cool, then prick the cake all over with a skewer and pour the drizzle evenly over the top.
Beat the remaining icing sugar with the butter and lemon curd.
Smooth on to the cake.
Crush the lemon sherbets and add to the top of the cake.
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