It’s been a beautiful weekend, not particularly warm but sunny (and no rain). The garden is starting to look good and the vegetable garden is coming on – the broad beans are looking perky and we’ve been eating rhubarb crumble for a couple of weeks now.
I found some lemons languishing in the fridge (at the moment I am mostly drinking my gin with lime…..) so I made a lemon cake. Mr McGregor says that the cake is ‘very lemony’, but half of it has gone already so I guess it is OK…… Obviously you can vary the lemony-ness of it depending on your taste… You can download the pdf here: Very lemony lemon cake
Recipe:
175g Self Raising flour
125g unsalted butter
2 large eggs
zest of 1.5-2 lemons
60g caster sugar
4 tablespoons of milk
Juice of 1.5-2 lemons
- Preheat the oven to 180°C/gas 4
- Grease and line a loaf tin with baking parchment
- Cream together butter and sugar. Add eggs and lemon zest and mix well
- Add flour, mix well and then beat in the milk
- Pour into loaf tin and level.
- Bake for ~40-45 mins until the top is golden brown and a skewer inserted into the centre comes out clean
- Immediately puncture the top of the cake all over with the skewer and then pour over the lemon juice so that it soaks into the whole of the cake
- Leave to cool in tin
sweet enough bakes 