I am, by nature, a bit of a seasonal baker.
Autumn got me cravin’ them cinnamon apple delights, winter has me hankering for some warm choccy pudding and spring?
welllllllll, all thangs citrus.
As much as I love those amazeballs doughy cinnamon rolls in the cooler months, I gotta give it to the warm weather and cave to the new cravings…. fo-resshhh baked goods 100% (but don’t get me wrong, I’ll down a pecan pie any day of the year like it’s nobody’s business)
There’s something about that blossomy smell in the wind that whispers to me… ‘Bec, lemon is your friend this month… go cray cray’
So… I did!
Well, Izy did
Izy, the legen… (wait for it..)… dary! baker and amazing photographer from Top with Cinnamon!
Guys, far out, there is not a recipe she makes that doesn’t make me wanna run to the kitchen and set up camp there. For life.
Sooooooo, she kinda wrote the best cookbook is existence where the same rule applies.
I was reading through it, and, I kid you not, for every single food I just wanna insert the love heart eyed emoji everywhere!
You go galfriend!
Choose something to bake….
A mere choice was all I needed, but being me, the possibly poorest decision maker in the entire universe (aliens included), it took a good Saturday of chin stroking to come to the perfect choice of making Izy’s Triple Lemon Streusel Cake.
And with a hot Sunday following, all fell into place… they were exactly what we all felt like and ticked the metaphorical boxes in our stomachs.
You’ve done it again Izy!
You’ve got this amazzzzzingly moist cake filled with the most delicious lemon curdy filling, PLUS an easy as glazing that is just as much fun to eat as it is to drizzle it over the whole cake.
This cake doesn’t require an electric beater, uses common pantry ingredients and can be whipped up in the nick of time for…. maybe…. my ummm lunch. No regrets.
The search has been long and hard, but I think this is where the best lemon cake award can go. Lock it in.
This cake will not last long. You’ve been warned.
TRIPLE LEMON STREUSEL CAKE
Recipe by Izy Hossack from her Top With Cinnamon Cookbook
Ingredients
Topping:
2 tbsp demerara (raw) sugar
1/4 cup plain flour
2 tbsp rolled oats
2 tbsp unsalted butter
Cake:
1/2 cup unsalted butter
3/4 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
2/3 cup buttermilk
2 eggs
1 1/4 cup plain flour
2 tsp baking powder
1/2 tsp salt
2/3 cup rolled oats
5 tbsp cream cheese (i used greek yoghurt, which worked just as well)
4 tbsp lemon curd
Glaze:
2/3 cup icing sugar
1-2 tbsp lemon juice
1. Combine the topping ingredients in a medium bowl, rubbing the butter into the dry ingredients until a crumbly texture is achieved. Set aside.
2. Preheat the oven to 180°C. Grease and flour a 20 cm square cake tin.
3. Make the cake batter: melt the butter in a large pan over a low heat. Remove the pan from the heat and stir in the sugar, lemon zest and juice and the buttermilk. Beat in the eggs then stir in the flour, baking powder, salt and oats until well combined (the oats will make it lumpy, so it won’t be perfectly smooth). Spread a third of the batter into the prepared cake tin. Stir together the cream cheese and lemon curd and spread this over surface of the batter. Dollop the remaining batter on top of the lemon curd layer and spread it out evenly. Cover with the topping and bake for 35–45 minutes until a toothpick inserted into the center of the cake comes out clean.
4. Combine the glaze ingredients and drizzle this over the cake with a spoon.
P.S. If this post seemed to not make sense in parts, I sincerely apologise, I wrote it in a severely sleep deprived state… as you were :P )
Thanks for stopping by folks!
