February 26, 2005

crunchy lemon top

today i am going – despite the rain – to go to tescos for shopping and then i am going to bake a cake. havent had this cake in a while but it's very nummy – here's the recipe in case you want to make it too.

  • 4oz butter (proper butter, no margerine rubbish, microwave it slightly to soften it up)
  • 6oz caster sugar
  • 6oz self-raising flower (i recommend at least part wholemeal it has a much nicer texture)
  • 1 tspn baking powder (more if you're using wholemeal)
  • 2 eggs
  • some milk – 4 tbsp i think! – will let you know what i use… yep used 4
  • grated rind of 1 lemon
    mix all this together and bake in a smallish (7") loaf tin @ 180C for 35–40 mins
    while its cooking make the topping – blend the juice of 1 lemon with 4oz caster sugar til it makes a paste. spread this over the cake while hot. mmm lovely. (smallprint: if this doesnt work for you its not my fault)

- 17 comments by 1 or more people Not publicly viewable

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  1. Where's the chocolate!?

    26 Feb 2005, 16:47

  2. its a LEMON cake – chocolate doesnt go with lemon.

    the chocolate is in my bag in the form of a kinder egg. along with some lemon bonbons

    26 Feb 2005, 21:37

  3. Ooh, I baked today too… brownies, and then, with the remnants of ingredients, some very very very chocolatey cookies. I think I must have used about 900g of chocolate… mmm…

    26 Feb 2005, 23:14

  4. Well that's an answer. Lemon comes a close second to chocolate I'm afraid.
    Anyone have a recipe for cookies?

    26 Feb 2005, 23:55

  5. Londoner

    thanks for the recipe…sounds nice and simple…natural ingredients…I like it…I will ask mummy to make it for us…will let you know the outcome…I like the little disclaimer at the end :-) If it doesn't work, I might end up placing that £60 minimum order with flapjack company, you can come round then and help me eat all the Lemon cakes as a forfeit for a bad recipe ;-).

    01 Mar 2005, 09:52

  6. Londoner

    Well…I've just been checking up on your recipe…I knew it:)...it appears you missed something out? Guess what important ingredient you missed out :)

    Lemon Drizzle Cake
    Camilla's recipe for delicious lemon drizzle cake…Very moist and sweet.
    INGREDIENTS
    2 eggs, 4 tablespoons milk, 175g self raising flour,grated zest of one unwaxed lemon,juice of lemon
    1 tablespoon icing sugar,175g butter(softened),175g caster sugar

    1. Cream butter and sugar. Gradually beat in eggs and milk.
    2. Fold in flour with lemon zest.
    3. Spoon mixture into greased 2 lb loaf tin.
    4. Bake gas mark 4/ electric 180c/ fan 160c for 55–65 mins until golden brown.
    5. Mix lemon juice and icing sugar (you may need extra sugar) to make a thin paste. Pour over cake as soon as removed from oven. Allow glaze to set before removing from tin. Set on wire rack to cool completely.

    01 Mar 2005, 10:37

  7. its not a bad recipe. i made it and everyone exclaimed over its deliciousness (dont worry if it sinks slightly its not meant to rise hugely)

    01 Mar 2005, 10:38

  8. not quite the same recipe. and it doesnt need to be icing sugar – actually nicer if it isnt. what did i miss out?

    01 Mar 2005, 10:39

  9. and if you taake it out of the tin and let the topping dribble down the sides its nicer – so there!

    01 Mar 2005, 10:40

  10. Londoner

    More info on Delia's website!!!

    lemon drizzle cake

    Posted by Sara 8 Jan 2004 8:5 (7 replies)

    Does anyone have a good recipe for lemon drizzle cake? I can't seem to find one in any of my hundreds of cookery books.

    Replies
    Re: lemon drizzle cake Posted by Marty 13 Nov 2004 1:30
    Here's a variation on the usual Lemon Drizzle Cake recipe. It was given to me by a friend from Caithness.

    Cream 4 oz butter and 3 oz caster sugar. Add 2 beaten eggs, 5 oz sieved self-raising flour and 2 tablespoons lemon curd. Put into a 2 lb loaf tin and bake for 1 hour at 170 – 180 C. Once cooked, leave cake in tin. Prick the top with a needle. Mix the juice of a lemon with 2 tablespoons of icing sugar and pour over the top of the cake.

    Re: lemon drizzle cake Posted by Yvonne 8 Jan 2004 18:38
    This is a recipe I picked up at Trevarno Estate in Cornwall:

    Cake ingredients:
    6oz margarine
    9oz castar sugar
    9oz SR flour
    1 1/2 tsp baking power
    3 medium eggs
    6 tbs milk
    finely grated rind of 1 lemon

    Preheat oven to 180c/350f/gas mark 4. Prepare an 8" deep round cake tin by lightly greasing and lining with greaseproof paper. Put all ingredients into a large bowl and beat well for about 2 minutes. Turn the mixture into the tin and level off. Bake in the oven for approx. 1 hour or until cake has shrunk slightly from the sides of the tin.

    Ingredients for topping:
    Juice of 1 lemon
    4oz castar sugar

    Whilst the cake is in the oven, prepare the topping by stirring the lemon juice and sugar in a bowl until well mixed. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot. Leave the cake in the tin until cold then turn out and remove paper.

    Scrummy!

    Re: lemon drizzle cake Posted by Lucy 8 Jan 2004 10:47
    Lemon cake – 'The New Cook' – Donna Hay (ISBN: 0–86411-763–9)

    Make one ordinary plain ‘pound’ type cake (heavier than a Victoria sponge which would fall apart too easily with the drizzle on it) – most books have a recipe. When you make it, add the zest of a lemon to the mixture (I always use Lakeland bottled lemon oil which saves grating your fingers as well as the lemon).

    The best bit is the drizzle! I just pour in a good slosh of lemon juice into a pan (probably 2 juicy lemons’ worth), and a generous amount of any old white sugar (I never measure it – best to taste it and add more of either ingredient as necessary). Then heat it to dissolve the sugar, stab the cake (which is on a cooling rack) a few times, put a plate underneath to catch the drips, and pour the drizzle over slowly, all over it. Then pour what’s left on the plate over it, too. Give it time to soak in before you eat it. You could decorate it with some strips of lemon zest.

    01 Mar 2005, 10:49

  11. Londoner

    Delia Smith…Contd :-) YOU MISSED OUT THE EGGS lol…I'm now very confused…wish I didn't do any research now. I quite like this one below. Very similar to yours, and it had the compliments of B&B Guests.

    Re: lemon drizzle cake Posted by Annie Z 8 Jan 2004 9:47
    Sara, This is just a variation on the recipe before. However, it is one that I regularly make for my B&B guests and it always wins me a lot of compliments! You can either cook it in 2 X 1lb tins, or 1 X 2lb tin, or as a tray bake in a 7×9 tin.

    LEMON DRIZZLE CAKE

    4oz Butter
    6oz S.R. Flour
    1 level teasp Baking Powder
    6ozs Caster Sugar
    2 Eggs
    4 tablesp Milk
    Finely grated rind of 1 Lemon

    Icing:
    Juice of 1 Lemon
    4oz Icing sugar

    Process/ or beat together all cake ingredients.

    Pour into 2 lined 1lb loaf tins.

    Bake 350/180 C for about 35mins.

    Blend lemon juice & icing sugar together and our over cakes as soon as they come out of the oven

    Re: lemon drizzle cake Posted by Helen 8 Jan 2004 9:22
    I am sure there's one in How To Be A Domestic Goddess by Nigella Lawson. You can get it for £10 in paperback from Asda & it is fabulous. The pages of mine stick together now with sugar, jam etc – I've used it so much!

    Re: lemon drizzle cake Posted by KitKat 8 Jan 2004 8:28
    Do you have Nigella's 'Domestic Goddess' Sara? She does a lemon loaf cake with a lemon syrup poured over and also a damp lemon and almond cake, both are delicious.

    Re: lemon drizzle cake Posted by Jennifer 8 Jan 2004 8:20
    Hi Sara,
    I did a search on the internet for lemon drizzle cake and found a few but this one came up first – I think I might have to make one myself!

    Lemon Drizzle cake

    Grease and line either a 2lb loaf tin or 7in deep cake tin. Preheat oven to160 C.

    Beat together 4oz soft margarine, 4oz caster sugar, 2 eggs, 6oz self raising flour, pinch of baking powder, grated rind of 1 lemon and enough milk to make a fairly soft consistency.

    Put into tin and bake for about an hour until well risen and springy to touch.

    Mix together 4 level tablespoons icing sugar and 3 tablespoons lemon juice in a pan over very low heat.

    As soon as cake comes out of oven prick top of cake with needle and pour syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling

    01 Mar 2005, 10:53

  12. :)
    yeuch – NEVER use margerine!! and you dont need to do anything half so complicated with the topping my recipe is good :-p

    01 Mar 2005, 14:16

  13. Londoner

    You missed out the eggs tho:) I presume 2 eggs correct like my stolen recipes? I quite like the idea of pricking the top of the cake :) So an enhancement to your (delicious) recipe. You beat me to it when you said let it dribble down the sides too:-). I will be attempting this hopefully tonight, just been checking, no caster sugar, or icing, only have granulated. Need wholemeal flour too. And will need Butter, only have margarine. Costing me nearly as much as if I placed an order with the flapjack company ;-) I'm looking forward to eating this cake now. You could've sent me some of yours of course, and saved me the hassle :).

    01 Mar 2005, 14:39

  14. the guys in my kitchen were on it like gannets. (is that how you spell gannet? god!)
    you dont want it to soak in though- keep it crunchy on the outside and soft on the inside. thats wot makes it special. ah well let me know if its nice.
    and there are eggs in my recipe! look! :)

    01 Mar 2005, 17:06

  15. Londoner

    Something must be wrong with my eyes then (wonder what's causing that lol), but I'm sure I didn't see eggs before!!! You're trying to make me eat humble lemon pie ;-)

    02 Mar 2005, 22:37

  16. Bobbiejoe

    wat the hell lol u lot off yr nnut m8 bye bye

    12 Mar 2007, 11:43

  17. dive

    i like eggs loool

    12 Mar 2007, 11:45


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