ladies, think Mars lemon cake but vanilla drizzle cake I've made this 5 times now and it has turned out brilliantly each time, its really easy too
loose bottomed, deep, round 20cm cake tin, greased and lined
oven 160 or 140 fan or gas 3
250g unsalted butter, soft
250g golden caster sugar
1 tsp vanilla essence
5 large eggs (cracked into jug - not beaten)
85g plain flour
250g s/r flour
100g full fat greek yogurt
3 tablespoons milk
for syrup
50g golden caster sugar
1tsp vanilla essence
50ml water
beat together butter, sugar, vanilla and 1/4 tsp salt in a large bowl (electric mixer if you have one) until pale and fluffy
add eggs one at a time with a really good beating after each one
beat in yogurt
mix flours together and sift into the bowl, fold into the mix using large metal spoon
then fold in the milk and spoon the mix into the tin
into oven for approx 1hr 15mins
make the syrup, whilst cake is in oven cooking, by placing sugar, vanilla essence and water into a pan and heat over low heat until sugar dissolved - leave to side till cake ready
make vanilla buttercream
175g room temp unsalted butter
300g sifted icing sugar
1tsp vanilla essence
beat butter till pale and add icing sugar a little at a time whilst beating, add vanilla essence and beat through as well
leave to cool in tin for half hour before turning out onto wire rack and then poke all over with skewer. drizzle in the syrup a little at a time letting it soak in before adding the next bit
now at this point I half it and put vanilla buttercream in the middle, sandwich the two halves together and then cover the top and sides with the buttercream as well