Who doesn’t like cake??
We all love a bit of cake don’t we? I’m no exception to this. I have to say though I’m not really a fan of fancy cakes, for me simpler is better. I don’t like cream too much and I’m sorry but I don’t understand the fuss about cupcakes….not for me! Don’t get me wrong, they look pretty and there is a skill to getting them right but you won’t see me buying them!!
On a trip a few years ago to Limerick – by chance in a gift shop I came across this little book called Breads & Baking – The Irish Kitchen by Ruth Isabel Ross. It is a little book with no fancy photography but great recipes.
Included is a recipe for a fantastic Lemon Cake. I can’t tell you how many times I have made this cake (have a look at the stains on the page!!) but it works every single time! All my friends, family and work colleagues love this. Ex work colleagues still make comments to me about it and when I make it to bring into work I have to bring in at least three – no joke, and even at that there sometimes isn’t enough for everyone! I’ve also experimented with the recipe and used the batter for individual cupcakes (but not of the aforementioned variety – these were basically buns) and it worked really well.
Why not give it a go – this is perfect with an afternoon cup of tea!
125g/4oz/1 stick butter
175g/6 oz/ quarter cup caster (superfine) Sugar
Grated rind of one lemon
2 Eggs Beaten
175g/6oz/1.5 cups self raising white flour
A little milk
Juice of the grated lemon
50g/2oz/quarter cup granulated sugar
Cream the butter (if I’m in a rush I cheat and put the butter in microwave for 30 seconds), caster (superfine) sugar and lemon rind. Add the beaten eggs and the flour. Add a little milk and mix till you have a batter of a dropping consistency. Spread in a greased and lined loaf tin. Bake for 45-50 minutes (possibly less in fan oven) at 190-200C/375-400 F/Gas 5-6.
Warm the mixture of the lemon juice and granulated sugar. As soon as the cake comes out of the oven, prick the surface immediately with a skewer all over and pour on the lemon sugar mixture.
Leave in the tin to cool. This will keep (but I’ve never had a chance to see if this is true as its gone in minutes) for several days!
Time to stick on the kettle and enjoy!!
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