Thursday, 1 July 2010

Lemon Drizzle Cake & Summer Memories


Life is a big canvas, throw all the paint on it you can.
-- Danny Kaye

To be absolutely honest, I didn't plan today's photo journal entry at all.

Instead I baked a cake... a Lemon Drizzle Cake.

This photo is not a very good representation of it... it actually looks a lot better than this. I think either the camera or the photographer is not so good at food shots.

However, the cake is well, really quite good.


I used a 2 lb loaf pan instead of the one described in the recipe and in future endeavors I might use just the tiniest bit less icing.

So I have no poetic observances about life today, as today life has been purely about cake.

So... and I know you knew this was coming:

I say let them eat cake...

Sadly, the truth of the matter is that although, Marie Antoinette is reported to have said this, it was in all probability an anecdote invented by Rousseau first published when Marie Antoinette was only 13 and, in fact, probably no one ever said, "Let them eat cake".

And to complicate matters further, the actual quote is: Qu'ils mangent de la brioche. Translated from the french means: Let them eat brioche.



I say, however, that closing my eyes around a bite of sticky lemon drizzle cake reminds me of running around barefoot on hot summer days...

I think I might just have another piece.



RECIPE:

LEMON DRIZZLE CAKE

A lovely lemon cake with a crunchy icing top. The recipe came from Good Food Magazine in the spring of 2002 I think. It's really easy and travels well, so if you're currying favour with the boss, it's a good one to take into the office! Incredibly easy and quick to make, as the cake is mixed all together in one go... and yes it does work!!

Recipe posted by

Ingredients

Cake ingredients:
  • 4oz softened butter (make sure it's really soft)
  • 6oz self raising flour
  • 1tsp baking powder
  • 6oz golden caster sugar
  • 2 large eggs
  • 6 tbsp milk
  • finely grated rind of a large unwaxed lemon

  • for the Icing:
  • juice of a large lemon
  • 4oz golden caster sugar

Method

Serves: 0
  1. Preheat oven to 180 degrees C/gas mark 4.
  2. I use an oblong tin which measures 9" x 8", lined with baking parchment. could also be made in a round tin, but size of which, I'm not sure!!
  3. Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes; mixture will drop easily off spoon. Spoon mixture into tin and smooth with back of spoon.
  4. Bake for 30-40 minutes until golden & firm to the touch.
  5. Beat together icing ingredients and pour over the cake while it is still HOT.
  6. Cool in tin & cut into squares. YUM YUM!!!!

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