We recently renovated our home and ever since, I have been spending A LOT of time in our kitchen. When I think we spent 6 years with a kitchen that had 1 drawer, I can't believe it. I mean, we have catered for a party of 20 before - how was that even possible?!
Anyway, that possibilities are now seemingly endless.
Especially with my most treasured item of all:
Ilve oven 'Nostalgie' range in black. Love, love love!
This is a moist lemon cake recipe I took from the Women's Weekly website.
It was also a nice excuse to use our lovely housewarming gift from my mum - a gorgeous glass cake stand.
INGREDIENTS
125g butter, softened
1 tablespoon finely grated lemon rind
1 cup (220g) caster sugar
2 eggs
1 cup (150g) self-raising flour
½ cup (75g) plain flour
½ cup (125ml) milk
Topping
½ cup (125ml) lemon juice
¼ cup (55g) caster sugar
NOTE: This recipe can be made two days ahead.
METHOD
Preheat the oven to moderate (180°/160°C fan-forced). Grease a deep 20cm round cake pan, then line the base with baking paper.
Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions.
Stir in the sifted flours in two batches with the milk.
Spread the mixture into the prepared pan and bake in a moderate oven for about 45 minutes or until the cake is cooked when tested.
For the topping, combine the lemon juice and sugar in a jug; stir until the sugar is dissolved.
Pour the topping over the hot cake; allow cake to stand for 15 minutes before turning the cake onto a wire rack to cool.
Suitable to freeze. Not suitable to microwave.
Preparing the ingredients...trusty ipad is GREAT for the kitchen
Cream butter, rind and sugar
Adding the eggs
This is how creamy the mixture should look
Voila! Fresh from the oven
I used a pouring jug to make the syrup mixture - easier to pour over the cake!
Take the cake out of the tin to cool on a wire rack. This is important to make it cool down before adding any frosting.
The first slice. The rest went to my husband's office. If we kept it in the house we would have eaten the whole thing!
You will notice I couldn't help myself and did a blueberry icing on top. It's perfectly lovely without it, but I had some leftover blueberries, which I mixed with icing sugar and a tiny amount of water. It was really tasty, but unfortunately the cake was too hot when I put it on so it melted off a bit. You'll be more careful, I'm sure ;)
CCxo
