accomplishedSo today I decided to make a lemon drizzle cake for him to say thank you for a wonderful time in Whitby and for so many other things. A quick search on the Web at the Central Library retrieved what appeared to be a suitable recipe, so I noted the details, shopped for the necessaries and baked.
What interests me particularly is that, from the title of the book[2] in which the recipe may be found, lemon drizzle cake appears to be a Jewish recipe. I didn't know that. I shall probably be buying a copy, because if the results of this recipe are anything to go by, it should be wonderful.
Since links have a habit of expiring, here's my version of the recipe.
For cake:
175g caster sugar
175g sifted self-raising cake flour
150g softened butter
125ml milk
2 large eggs
zest of one lemon
pinch sea salt
For syrup:
300g caster sugar
100ml lemon juice
Preheat oven to 180 Celsius / 350 Fahrenheit / Gas 4.
Line a sponge tin with baking parchment.
Beat eggs and sugar until smooth and bubbly. Add the zest and teaspoons of butter, then beat until the butter is evenly dispersed. Add the milk, salt, and beat in the flour until smooth. Spoon mix into the tin, bake for 45 minutes until golden. Remove from oven and allow to rest on a cake rack.
Heat the sugar and lemon juice gently in a non-metal pan, stirring constantly until sugar is dissolved. Do not allow to boil.
Prick the warm cake thoroughly with a skewer, and spoon syrup slowly over until absorbed. Cool to room temperature. Remove baking parchment, and finish with a further scattering of sugar.
Serves 8-10.
[1] IIRC,
stgpcm, mattp, mrph, mister_jack and I.[2] 'Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes' by Evelyn Rose and Judi Rose. Robson Books, 2004. ISBN: 1-86105-383-5.
