I am sorry my friends. I have not been blogging recently but family life was calling. I was on holiday then I had to attend a family wedding a distance away. None of these were hardships of course. Now I am back to catch up.
Sally a great friend and fellow Blogger drew my attention to this recipe on her Blog. It is perfect. Simple to make and tastes just wonderful. Now grab a baking tray and off you go. Trust me you won't regret it
Sally a great friend and fellow Blogger drew my attention to this recipe on her Blog. It is perfect. Simple to make and tastes just wonderful. Now grab a baking tray and off you go. Trust me you won't regret it
Ingredients
250g Butter
250g Soft brown sugar
250g S.R Flour or plain flour with a teaspoon of baking powder (sifted)
3 Eggs (beaten)
1 Lemon
Caster Sugar for paste approx 50 gms/2 oz
Caster Sugar for paste approx 50 gms/2 oz
Method....
Pre Heat your oven to 200.C/180.C Fan/400.F/Gas 6
Grease an line a shallow baking tray 24 cms x 33 cms/ 13 inches x 9 1/2 inches.
Leave an over hang lengthwise of your lining paper so the cake can be removed from the tin easily.
Pre Heat your oven to 200.C/180.C Fan/400.F/Gas 6
Grease an line a shallow baking tray 24 cms x 33 cms/ 13 inches x 9 1/2 inches.
Leave an over hang lengthwise of your lining paper so the cake can be removed from the tin easily.
Melt butter in microwave on 50% power or in a large saucepan on the hob.
Stir in sugar, then the flour, add the eggs and the zest from the lemon. (Keep the juice from lemon for later)
Pour into your prepared tin and bake for approx 20 - 30 minutes.until the cake is golden on top and springy to touch
Mix juice from lemon with enough caster sugar to form a paste,.
Spread on cake while still hot from oven. A silicon pastry brush is helpful for this
Mix juice from lemon with enough caster sugar to form a paste,.
Spread on cake while still hot from oven. A silicon pastry brush is helpful for this
Using the liner overhang lift from the baking tin and leave to cool on a cooling rack.
My Notes
I used an orange and a lemon. I used all the rind but tipped about 2/3rds of the juice into the cake mix using the rest for the sugar glaze.
Limes would be nice too.
Let your imagination take you
Brenda, this is one of those recipes that we could all do with reminding of; it's so delightfully easy and makes me want to go and make it, as it feels like a 10 minute job..... thanks for the reminder. S x
ReplyDeleteThis looks and sounds wonderful Brenda. Sounds you have had a busy time. Hope you had a lovely holiday and that the wedding went well. Lovely to have you back - I've missed your posts. Love Lucie x
ReplyDeleteGreat to see you back blogging Brenda! This Lemon Butter Cake sounds so lush.
ReplyDeleteBtw I am totally loving Nigella Kitchen!
Maria
x
Granny,
ReplyDeleteThanks, as always, for visiting. I took months off from my blog this summer. Sometimes, life just happens. I'm glad you're back. You are right, there was lavender on my tomatoes. I make my own lavender salt which is just lovely. 2 parts salt to 1 part lavender. It gives a lovely, subtle lavender flavor to anything I put it on. I'm particularly partial to using it when it will be on center stage, like on popcorn or tomatoes. If you try it, let me know what you think!
Looks fantastic, I love tangy but sweet flaovurs ... so this cake is right down my alley!!!
ReplyDeleteSarah - It really is a ten minute job. The sort of cake you make when you want a nice cake but can't be bothered faffing around :)
ReplyDeleteLucie - Thank you. Yes we had a lovely time. The wedding was in Cornwall. My nephew so a lovely family gathering.
Maria - I am glad to be back at it. Glad you are liking Kitchen. I want hose little moulds badly. LOL
Joie - I have some lavender salt I bought in Spain but I haven't used yet thanks for the inspiration :)
BVG - You must make it. So quick and easy :)
Hi there - Lemon cake is one of my absolute favourites. I tried a recipe ages ago and was really disappointed - it came out like a brick, so heavy! Will def be trying this recipe this weekend...yum!
ReplyDeleteA lovely cake! Surely delicious.
ReplyDeleteCheers,
Rosa
Lovely to have you back blogging. This cake sounds gorgeous.
ReplyDeleteWelcome Home Brenda! I will be in touch when I return from Dublin and we can catch up over a coffee.
ReplyDeleteThe cake sounds yummy and I should be able to alter it to my needs.
definitely a gorgeous and moist looking cake. I could use a slice of this tonight!
ReplyDeletep.s. To answer your question from my blog, ancho chile has a warm mexican spice flavor.
Oh Brenda I missed you a lot! Im happy you are here again, and tnaks for stopping by at my blog, I love this recipe I magine with a lovely cup of tea, huggs dear
ReplyDeleteWonderful recipe n great clicks !!
ReplyDelete- Smita
littlefoodjunction.blogspot.com
(fun ideas to feed picky eaters)
I know several people who would love it if I baked this - I shall be bookmarking this lovely recipe!
ReplyDeleteSal's cake looks and sounds lovely, yum!
ReplyDeleteThis reminds me of a cake my mom made me growing up. I can't wait to try this recipe out.
ReplyDeleteDelicious. I have a soft spot for lemon and butter :)
ReplyDeleteJust the name, lemon butter makes my mouth water - sounds really good.
ReplyDelete