Here’s a quick recipe share, it’s simple to make and very good for the soul. We need all the help we can get at the moment and taking time to create something delicious, by yourself or perhaps with your children, is time very well spent.
Ingredients (I usually double up and make 2 cakes and pop 1 in the freezer, the following quantities are for 1 cake)
225g unsalted butter, softened
225g Caster Sugar
Finely grated zest 1 lemon
Juice of half a lemon
225g Self-raising Flour
Juice 1 1/5 Lemons
110g approx Icing Sugar
Preheat oven to 160 (fan), beat the butter and sugar together thoroughly (I use my Kenwood food processor which makes it all even quicker and easier) Add the eggs, one at a time, mixing in. Sift in the flour (though quite often I can’t find the sift so don’t bother with that part!) Add the lemon zest and juice, mix.
Line a loaf tin (I use loaf tin liners, super simple) Pour in your mix and jiggle to level.
Bake in the middle of the oven for approx 45 minutes (until a skewer inserted into the middle comes out clean). I rotate the cake every 12 minutes or so and cover with tin foil after about 20 minutes (you don’t want it too brown)
Make your drizzle whilst the cake is in the oven.
Once out, prick the cake with a cocktail stick, go all the way through and all over. Pour over your drizzle. Leave in the tin to cool.
I’ve simply decorated the cake with fresh Rosemary, Scabious and Anemones from the garden, so easy but really beautiful and effective, don’t you think?
I’ve used these beautiful, natural beeswax celebration candles, from my shop. Candles make everything that little bit extra special, a feeling that shouldn’t just be saved for birthdays and anniversaries.
Added extra –
If you’d like to take things one step further, once cooled, remove the cake from the tin, take out of the liner and place on your choice of serving platter. Cut the cake in half, lengthways. Add a layer of Lemon Curd and whipped cream.