Lemons really do it for me, the colour of them, the zingy taste, and most of all the scent of them. I always have them in the house as I use them a lot in cooking and baking, and I like the look of them sitting in a bowl in my kitchen.
I like to bake anytime the mood takes me, but there is something very homely and comforting about Sunday afternoon baking. Yesterday I baked one of my absolute favourites :: lemon drizzle cake. The recipe comes from this book which was given to me by J's Nana. In her time she was a supreme baker, we have some very treasured recipes that she's handed down to us.
This recipe for lemon cake is divine, its easy to make, the kitchen smells delicious and it always turns out light, moist and zesty.
LEMON DRIZZLE CAKE
175g caster sugar
Grated rind and juice 2 lemons
2 beaten eggs
175g self-raising flour
A little milk
50g granulated sugar
- Cream butter, caster sugar and lemon rind until fluffy (I bung all in food processor and give a good whizz)
- Gradually beat in eggs (add to processor and whizz)
- Mix in flour and add about 4tbs milk (yes, whizz again in processor) - mixture should be soft enough to drop off spoon when gently shaken
- Grease a 1kg/2lb loaf time (I usually line with baking parchment instead of greasing)
- Bake in moderate oven gas 4/350F/180C for 45 to 50 mins until risen and golden, firm on top.
- Just before cake comes out of oven, prepare lemon syrup: Heat lemon juice and granulated sugar gently until sugar has dissolved (45 secs in microwave and a good stir)
- As soon as cake is out of oven, while still in tin, stab it all over top with a skewer (my kids LOVE doing this bit!)..pour over the lemon syrup.
- Leave cake in tin until cold (The cake will soak up all the syrup, even if it looks very soggy at the start)
Oh, I love Sunday baking, especially the big mug of tea and cake that follows.