Today I have 2 recipes for you! One indulgent lemon drizzle cake for adults, and some sugar free, dairy free muffins for babies.
Today I had the pleasure of celebrating my friends birthday with her and her beautiful daughter, as well as our other friends and their babies. I wanted to make a treat for my friend, as well as something for all of the babies as we have all started weaning. We all met during our antenatal classes, and have become very close. It feels like such a wonderful privilege to watch these gorgeous babies grow up together, and to meet such amazing women.
The lemon drizzle cake recipe is based on a Mary Berry recipe. Mary Berry is my absolute hero when it comes to baking, and I have never got one of her bakes wrong, as I believe she makes them foolproof. I decided to decorate the top of the cake with some lemon icing and blueberries. In my very tired, baby brain haze, I decided to put frozen blueberries onto the cake without thawing and draining them first; hence the ‘blueberry run’ through the icing. Usually I would have made a new cake, however I thought it added a little character on this occasion.
There is a lot of sugar in the lemon drizzle cake, and is not for babies. However the blueberry and banana muffin is completely sugar and diary free, and suitable for all. The babies seemed to love the muffins, so it feels like a winner to me!
I hope you enjoy the recipes,
Lemon Drizzle Cake Ingredients:
For the cake mixture:
200g Unsalted very soft butter
250g Caster Sugar
3 medium eggs, at room temperature, beaten
Finely Grated zest of 2 lemons
250g Self Raising Flour
1/2 tsp Baking Powder
100ml Milk, at room temperature
For the topping:
100g Caster Sugar
Juice of 3 medium lemons
Finely Grated zest of 2 lemons
125g Icing sugar, sifted
- Preheat the oven to 180°C. Put the butter, sugar, eggs, lemon zest, flour, baking powder and milk into a bowl. Beat with a wooden spoon or an electric whisk or food mixer on a medium speed until all of the ingredients are mixed together and completely smooth.
- Transfer the mixture to a tin which has been greased and lined and spread the mixture evenly.
- Bake in the centre of the oven for 50-60 minutes, until it is golden brown, firm and when a cocktail stick is inserted it comes out clean.
- Make the toppings. Initially, mix the sugar with the juice of 2 lemons and one zest. Poke holes throughout the cake and spoon the mixture over the top. Leave to cool completely, then remove from the tin and stand it on a wire rack over a tray.
- Make the icing using the icing sugar and the remaining lemon juice and zest. Spoon over the top, then add the blueberries.
Blueberry & Banana Muffins Ingredients (serves 12):
225g Mashed Bananas (more ripe the better)
125ml Vegetable Oil
250g Spelt Flour
1 tsp Bicarbonate of soda
2 tsp Baking Powder
150g Fresh or frozen Blueberries
Tbsp Rolled Oats
- Preheat oven to 180°C. Line a muffin tin with 12 cases.
- Mix the banana, egg, water and oil. Sift in the flour, bicarbonate of soda and baking powder until the mixture is smooth. Gently fold in the blueberries, saving a few to put in at the top. Sprinkle over the rolled oats.
- Bake for 25 minutes, remove the muffins from their tins and cool on a wire rack.