Wednesday 25 January 2012
Life and Lemons
The past few days life has served me a few lemons. I decided not to blog yesterdays lemon and today I am fighting back. I know the saying is if life gives you lemons make lemonade. Well, I just went for a slight twist on that. And I got to take my own back on at least one lemon. (I feel better for it too!)
I grated and squeezed the crap out of that lemon. The rind went into the cake batter.
The juice - with some added sugar - went on top.
So me and lemons - we've talked and come to an agreement. Life can serve them up but I will pulverise the little buggers.
Lemon Drizzle Cake
1/2 cup (4 oz) butter
1 cup sugar
1 1/2 cup plain flour
1 tsp baking powder
1/2 cup (4 oz) milk
finely grated rind of one lemon
Preheat the oven to 180C, 350F, Gas Mark 4.
Cream the butter and sugar together until light and fluffy. Add the lemon rind and the two eggs. Beat well. In separate bowl combine the flour, baking powder and salt. Alternately add dry ingredients and milk to the mixing bowl, beginning and ending with the dry ingredients.
Place in lined baking tin. (I just line the bottom, but that's me.) I usually use a 2 lb loaf tin for this recipe but mine was in the freezer full of meatloaf, so I used an 8" deep round tin instead today.
Bake until firm, the cake springs back to touch and/or no batter clings to a probe if poked in the middle of the cake. While the cake is baking mix the juice of the lemon you grated the rind from with 1/3 cup sugar (granulated rather than caster sugar will give you more texture to the cake top). Do not stir until sugar is dissolved.
After removing the cake from the oven, pour the sugar and lemon mixture over the top of the cake slowly, making sure to cover all the surface. Leave to cool in the tin. If removed too soon it just might fall apart on you. (The voice of experience here!)
I have been using this recipe for just about forever. It is the recipe that my mother used when I was little. It is also one of my favourite cakes to make. And when life has dealt you a few lemons it proves a very useful recipe to have. Besides, sometimes you need an alternative sugar source to chocolate.