Daily Archives: January 28, 2008

Food Monday ~ Lemon Drizzle Cake

I am a mammy cook. I have no professional training and my collection of recipes has grown with each year I have lived. In my young life we used pounds, shillings and pence for money and pounds (lbs) and ounces (ozs) for cooking. I was never quite happy with the move over to grams! My weighing scales has a clock type face with both sets of measurements. So when a recipe appealed I copied it as it was given. So long as I kept to one or other measurement not mixing grams with ounces I was fine.

Weights and Measures

So some of the older items will have Lbs and ozs, while the others will have grams. I am not into translations and conversions.

I located the following weights and measures conversion table. It was in Prima magazine about 15 years ago. I hope it is helpful.

Weights & Measures

Click to enlarge

Under the title of each recipe will be the oven temperature is set for ºC which I use in my fan oven. The number of servings will appear at the base of the recipe. I will use only the recipes that have made a regular appearance at my table.

Steph from The biopsy report is a steadfast and witty commenter here on my blog. I am not sure that she has forgiven me yet for scaring her cat the other day. In the hope of making amends I will officially unveil my Food Mondays with the lemon drizzle cake she asked about.

Lemon Drizzle Cake
Preheat the oven to180°C

4ozs soft Butter
6ozs Caster Sugar
6ozs Self Raising Flour
4 tablespoons Milk
Grated zest of 1 Lemon
2 large Eggs
Pinch of Salt

For the lemon Syrup:
4 tablespoons freshly squeezed lemon (Juice 1½ large Lemons)
3ozs Icing Sugar

Butter a 2lb loaf tin and line with baking parchment. Place all the cake ingredients in a bowl or mixer and beat for 3 minutes, until well blended. Pour into cake tin, smooth top and bake for 45 minutes. Remove and leave to cool in the tin on a cooling rack. Gently warm the lemon juice and icing sugar in a pan until sugar dissolves. Prick cake all over with a fork and spoon the warmed lemon syrup over the top. Leave until cake is cold before turning out. Serve sprinkled with icing sugar.