Above is the link for the recipe I used. Interestingly, there isn't a given measurement for the lemon juice if one needed to use bottled rather than from fresh lemons. I'm guessing 1/3 to 1/2 cup.
I was using eggs from our neighbor's hens--they varied in size--I used one large and two quite small.
I see that to follow this recipe exactly the zest should all have been added to the batter and the juice saved for the drizzle. Several similar recipes added zest to both.
I'll likely never know if this cake is the equal of the ones made by Jennie aka Bovey Belle
INGREDIENTS
- flour for dusting the pan
- 1 stick butter, softened, plus more for greasing the pan
- 3/4 cup superfine sugar
- 2 large, free-range eggs, beaten
- finely grated zest and juice of 3 lemons
- 1 1/2 cups all-purpose or light spelt flour
- 2 teaspoons baking powder
- 1/4 cup milk
- 1/2 cup confectioner's sugar, sifted
- Preheat the oven to 350°F.
- Butter and flour a 9-inch non-stick loaf pan.In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.
Thank you!!!! This sounds so good and I do love a good lemon dessert.
ReplyDeleteHappy Mother's Day to you ~ FlowerLady
Rainey; Lemon Meringue pie is a great favorite in this house!
DeleteLooks good! I'll have to give it a try once the weather warms up. For some reason, I always equate lemons with summer.
ReplyDeleteJane; I used the last of the lemons on hand to make the cake, realized it really is summer here and I need fresh lemons every day for iced tea or lemonade.
DeleteMade the cake yesterday, was a bit worried by all the liquid lemon it takes, I expect you have to eat it up pretty quickly. Good though.
ReplyDeleteThelma; The cake lasted a mere two days in our household and didn't become soggy. I like having some recipes which make smaller amounts of dessert.
Deletethat, along with carrot cake, is my favourite cake!
ReplyDeleteKath; I'd like to think the taste of this was fairly authentic to the British article. I, too, like carrot cake [with cream cheese frosting] but my recipe makes a huge cake--only for when there's company to help eat it.
DeleteI'm going to try this. I pinned it on Pinterest, my favorite way lately of saving recipes I want to try (sometimes it takes me awhile to get with something like Pinterest).
ReplyDelete