Lemons

[poliphilo]

We kept  Fabrizio most of yesterday. During that time I taught him to stand on one leg and gave him lemon rinds to eat- which he loved. Who says children have a naturally sweet tooth?
 
I had lemon rinds to spare because I was making lemon drizzle cake for an afternoon tea party.  My lemon drizzle cake-  I got the recipe from the BBC's Woman's Hour website- which says it "crops up consistently...in old Irish cookery books"- makes friends wherever it goes. Our friend Margo is going to be hosting an 18th century evening and we were discussing whether "the old Irish cookery books" were likely to be old enough for my cake to be served at it.

Comments

[poliphilo.livejournal.com]

They seem to have taken down the page, but it's very simple; it goes like this.

Cream 6 oz of butter with 6 oz of sugar (I use coarse, sticky brown sugar)

Add three large eggs and 6 oz self raising flour alternately, beat gently.

Add the zest of one large lemon.

Bake at 180 C for 50-60 mins.

Meanwhile heat the juice of the lemon with 2 tablespoons of sugar- boil for 2 mins until sugar is dissolved.

When cake is baked , make holes in the surface with a skewer and pour over the lemon/sugar mixture.

And that's it.