Baking recipes

Lemon Drizzle Cake
by Urvashi Roe
320g caster sugar
3 eggs
Zest of 2 lemons
250g plain flour
1.5 tsp baking powder
1 tsp salt
250ml whole milk
1/2 tsp vanilla extract
200g unsalted butter
100ml Lemon, Basil, Bay and Juniper Vinegar
A KitchenAid mixer with a paddle attachment or a handheld whisk
A 2lb loaf tin

Preheat the oven to 170°C
Melt the butter and set aside.
Sift the flour, salt and baking powder into a large bowl and set aside.
Mix the milk and vanilla extract together in a jug and set aside.
Put the sugar, eggs and zest into the KitchenAid and beat on speed 2 until it’s well combined.
Add a little flour mixture until well combined and then add a little milk mixture until well combined.
Do this again two more times until all the flour and milk mixture are gone.
Turn the KitchenAid to speed 4 or 5 and blitz until the mixture is light and fluffy.
Turn it back to a slow speed and pour the melted butter in slowly and beat this together until it’s all combined.
Pour the batter into the loaf tin. Fill it till it’s about 2cm away from the top because it does rise a fair bit. 
Bake on the middle shelf for exactly 1 hour and 15 minutes. The sponge will be golden brown when it’s ready. Test it with a cocktail stick to be on the safe side.
When the hot cake comes out of the oven, prick it with a spaghetti stick and then drizzle some warmed Lemon, Basil, Bay & Juniper Vinegar over the top. It should seep into the holes nicely.
Leave it to cool a little bit more but serve warm with a dollop of crème fraiche.