Tuesday, April 19, 2011

Lemon Drizzle and Red Velvet

Thanks to a new item (Flora Cuisine, a sort of liquid butter but with 45% less sat fat) and an offer at one of the supermarkets, I made this Lemon Drizzle Cake.  The recipe was in the supermarket's magazine, next to a full-page ad for the product and it was easy and tasted great!  The whole team loved it, and it could even have done with more lemon and not been too tart.  There's also a recipe for Carrot Cake using the new butter, so I'll try that soon.

I've been busy baking, but not busy blogging so you get two cakes for the price of one in this post!  This is, rather obviously, a double decker Red Velvet Cake with cream cheese icing.  I'd previously done it as cupcakes and really liked it, but felt it didn't taste of chocolate at all.  So this time I exchanged some of the flour for extra cocoa and it's better.  Smells fab, lovely and light texture and there's a touch of vinegar in the icing (seriously) to take the edge off the sweetness - yum!  It was a birthday gift to my friend Paula, and she and her kids (plus our Team) all cleaned their plates without any prompting.