Mmm mmmm – Miss J, 1
The eagle-eyed among you will know that this isn’t the first lemon drizzle cake recipe I’ve posted, but it’s certainly the best. It was emailed in for the ‘A Mummy Too cooks with’ series by the lovely Jayne Crammond of Mum’s the Word, who writes:
I chose this recipe because I spent ages trying to find a lemon cake that was…well, lemony enough! I like my lemon cake to be very zingy and moist so I ended up taking bits of different recipes and putting them together to make this one, which is probably the one and only time I’ve been vaguely inventive in the kitchen.
So does it live up to its name? Actually, yes. It’s flippin’ gorgeous! Here’s what to do:
- 170g self-raising flour
- 170g caster sugar
- 170g margarine or butter
- 2 medium eggs
- 3 lemons
- 2-4 tablespoons of icing sugar
- Cream the sugar and margarine together
- Add both eggs and whisk in
- Sift in the flour and whisk until smooth
- Add the zest of two lemons and the juice of one to the mixture and mix well
- Bake at 170C for 25-35 minutes in a greased cake tin, checking with a skewer to see if it’s cooked (the cake should be golden on the outside and the skewer should come out clean)
- Add the juice of two of the lemons to a saucepan and bring to a slow simmer
- Sift in 2-4 tablespoons of icing sugar (depending on how sweet you like it) and reduce until you have a light syrupy texture (not a paste) but be careful that it doesn’t start to catch
- Take off the heat and pour over the cooling sponge (I made a few holes with a thin skewer to help it sink it)
- Cool on a plate and eat with a cuppa
The result is a light, firm sponge that’s wonderfully lemony. Perfect.
And what does Jayne make of our efforts?
Oh that’s brilliant, I’ve been so nervous that you’d hate it! It looks perfect, I’m so glad you liked it :-)
Another wonderful recipe discovered and successfully shared! Now, if you’d like to take part in ‘A Mummy Too cooks with’, please read the details of how it works and then get in touch.