Thursday, 19 September 2013

It isn't over yet

It has been a glorious summer here. We are still enjoying the garden, coffee outside, the late flowers and a  sudden burst of energy from the roses. I am determined to catch every moment before it is sock and woolly jumper time. So I am passing on to you a little piece of pure summer. This lemon cake recipe I read about on Lucy's blog and it is delicious. Close your eyes and sit in the sun with a frothy coffee and you will be back in July......

Lucy's Lemon Cake
125gm Margarine
175gm castor sugar
Grated rind of 2 lemons plus the juice saved for later
2 beaten eggs
175gm self  raising flour
a little milk
50gm granulated sugar

Whizz the margarine, sugar (175gm), lemon rind until fluffy. Beat in the eggs. Fold in the flour and 2 tablespoons of milk. Tip into a greased 2 lb loaf tin. I use a paper case here for loaf tins. Bake at 180 degrees for 40-45 minutes. Heat the lemon juice and 50gm sugar in the microwave for 2 minutes or until the sugar is dissolved. When the cake is cooked, take from the oven and stab the top all over with a long kebab stick then spoon over the lemon juice mixture. Let it cool in the tin and absorb all the lemony liquid.

This is delicious with plain yogurt, ice cream, as a pudding, or with hot coffee and fruit. I hope you enjoy this sunshine cake. Oh and the mug is my favourite and comes from Alford pottery on the Lincolnshire coast........ Thank you Lucy for giving us this lovely recipe.