Food Monday ~ Lemon Drizzle Cake

24 Replies

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.

Enjoy.

24 thoughts on “Food Monday ~ Lemon Drizzle Cake”

  1. steph

    Hello Grannymar/Mammy Cook

    All is forgiven! I love animal humour and especially pets with attitude. I actually have TWO cats – well I did – until an old dear down the road decided she fancied my black one and wooed him with her hot turkey dinners 🙁 He pops by about once a week to check us out, just to make sure his tabby sister isn’t getting above her station. And the crazy thing is…I’m allergic to dogs, cats and horses but sure… where would we be without them?

    Thanks for the excellent recipe – I’m off to get some lemons right away 😀

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  2. admin

    Hey mam – I hate to bitch, but could you just list one ingredient per line? I was having trouble reading that recipe and it would make it easier to print if it was just one per line.

    I wasn’t sure if I needed 4 tblspns of lemon juice and 1 1/2 large lemons or just one or the other…

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  3. Grannymar Post author

    Thanks Admin/Elly. I have made the changes you suggested. I am so used to looking at my format in my A5 folder I forget to change it.

    Never mind I will learn. It is only by telling me that I learn. 😀

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  5. Grannymar Post author

    Steph Now you can go shopping! Sorry for the mix up.

    Thanks Dr Elly, your mission in life is to keep me right! 😉

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  6. steph

    Well done Elly!

    I wasn’t brave enough to point that out to the Mammy Cook – in case I got struck off the blogroll for being difficult 😉

    You can always rely on a daughter to put you right. And they’re not bad at dishing out praise when it’s needed too! 😀

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  8. steph

    GM – I think “strike you off” would gain better approval from offspring! 😀

    Does your keyboard have an ‘ignite’ button then?

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  9. Grannymar Post author

    Steph ~ No strikes or striking off here. Now get on with the cake making, I want to taste it with my tea!

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  12. steph

    It’s looking good! It came out of the over 10 mins ago and there are now three hungry people drooling while it cools enough for the lemon icing! 😀

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  15. Grannymar Post author

    Ian it might well be drizzle cake somewhere between mizzle cake and dreek cake. I know it tastes nothing like seedie cake and Yes I bet you can buy one at M&S!

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  16. Baino

    I’m not a ‘baker’ more of a ‘saucy’ type but might give this one a bash although I’d better be quick, my sweet tooth is going to Rio on Thursday!

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  18. steph

    THE VERDICT

    It’s absolutely DELICIOUS! Grannymar 😀

    Eat your heart out M&S, this is the real McCoy! It got the thumbs up all-round in this house, we’re just sorry we couldn’t share it with you, Grannymar.

    The lemon syrup wasn’t quite ‘syrup’ in that it was very runny but it still tastes yummy. Any tips on how to improve on the consistency? I tried adding more icing sugar, to no avail. I used SR white flour today, have you tried making it with wholemeal flour?

    Looking forward to next week’s recipe already, not that I wish to put any pressure on you, or anything 😉

    I might even do a guest slot for you one day!

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  19. Grannymar Post author

    Steph my ‘syrup’ is very runny. I pierce the top of the cake all over with a skewer and spoon the lemon liquid over it to soak in. It gives a sticky appearance to the top of the cake. I never tried it with wholemeal flour.

    Now speaking of Wholemeal…. Deborah asked about Wheaten Bread so that is lined up for next week.

    Certainly, criticism, suggestions and guest appearances are all welcome. Do you tap dance?

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  20. Ian

    You could do a whole range of lemon intensities from Lemon ‘It’s a grand soft day’ Cake to Lemon ‘It’s raining stair rods’ cake (the latter requiring rather more lemon than cake).

    ‘Fraid I will have to stick to M&S

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