Our Easter Break - Made #BetterWithCake

It's movie night 

The popcorn is popped

And there's a big slab of cheesecake

Strawberry topped

The sun is shining

It's time for a stroll

So pack up the sarnies

And the swiss roll

Its Easter Sunday

And time for our roast dinner

Chocolate gateau for afters

Is always a winner

Time to get creative

With an afternoon of art

When the doodling is done

Enjoy tea and a bakewell tart

A day of shopping in town

Just Aally and me

A pit stop for some coffee

And a gorgeous brownie

Time for some pampering

Just me and my girl

So out come the face packs

And the Viennese Whirls

A weekend away 

Just my sister and me

Always stopping for cake

And a refreshing pot of tea

Browsing in Harrods

And admiring the price

I'd need to remortgage 

Just to afford a slice

Afternoon Tea 

With some friends after school

With a tower of temptation

To make anyone drool

I love school holidays

So many memories to make

And whatever you do

It'll be "Better With Cake"

We had an amazing few weeks over Easter filled with lots of fun and laughter. From days out in the park with Aalliyah to a weekend away in the big city with my sister. We shared some amazing moments together as  well as some pretty amazing cakes...

“This post is an entry for #betterwithcake Linky Challenge (http://bit.ly/betterwithcake), sponsored by Mr Kipling. Learn more at   https://www.facebook.com/mrkiplingcakes”

Did you enjoy your Easter holidays? I'd love to hear what you got up to.

Lemon Drizzle Cake

Here is a great recipe for a scrummy "Lemon drizzle cake". I would love to say that it's mine but it is actually one belonging to the fabulous Nigella Lawson. Made this last week and it went down extremely well, much like the 2nd and 3rd slice (naughty).

The recipe can be found in the book: How to be a domestic Goddess - Nigella Lawson

Lemon-Syrup Loaf Cake

125g unsalted butter

175g caster sugar

2 large eggs

zest of 1 lemon

175g self raising flour
pinch of salt

4 tablespoons milk

23x13x7cm loaf tin buttered and lined

For the syrup:

Juice of 1 and a half lemons

100g icing sugar

For the glaze:

Juice of 1/2 a lemon
150g icing sugar

To Make The Cake:

Preheat your oven to 180 C/ gas mark 4.

Butter and line your loaf tin well.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.

Gently fold in the flour and the salt, mixing thoroughly and then add the milk.

 Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

For the syrup:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.

As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.

Leave cake to cool completely before removing from the tin.

For the glaze:

Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed.  Make sure your cake is completely cool before drizzling with the glaze. 

Here's one I made earlier :-) It tasted to die for and was very simple to make. :-)