After two weeks spent in apnea because of a stupid cold, I am pleased to announce that I am in good form again. Phew! I now need to share with you what kept me going over the last few days: Lemon Drizzle Cake. It is fair to say that Lemon Drizzle Cake is the only drizzle that I love. As I keep complaining about the food over here, I thought that, for once, I needed to mention this classical, timeless British specialty. You could call it intellectual honesty.
Why do I like it so much? Well, the secret of such a cake is that it needs to be moist. It melts in the mouth. In order to achieve this pure state of perfection, you obviously need to bake a lemon cake. Once it is ready and a bit colder, you have to dig little holes in it and fill them with a mixture of lemon juice, sugar and, if you fancy, the zest of one lemon. You need to do this carefully, and make sure that the cake absorbs the juice. It will totally be worth it in the end. Because of this, you need to eat the cake reasonably fast, because otherwise it becomes a bit drier (which is less nice, I must admit). In short, you have the perfect excuse to stuff your face immediately. You can even replace the sugar with honey, which will give you another excuse to eat it (everybody knows that honey is good for colds, right?).
Now, I need to clarify something. In my home country, you are not supposed to dip your bread/toast/cake/biscuit/whatever in your morning tea or coffee. It is rude, you see. Well, the beauty of the lemon drizzle cake is that it is pre-dipped for you! What’s not to like about it? Honestly, don’t you agree that this is a perfect example of British pragmatism?
In short, I highly recommend lemon drizzle cake to cure a nasty cold.
40blogSpot is not a food blog but I thought that I should give you the recipe of my personalised Lemon Drizzle cake in case you feel a sudden urge to start cooking after this post. I deny any responsibility whatsoever should this happen. The beauty of this cake is that you can customise it if you wish.
For the cake itself, you need to mix:
– 175 g of melted butter with 3 eggs and 175g of sugar (you can replace some of it with honey)
– the zest of 2 lemons (finely grated)
Then, slowly add 170 of self raising flour. For something a bit different, you can replace part of the flour by ground almonds
If the mixture is too hard, add some milk
Bake at 180C for 45 to 55 mins or until a knife in the cake comes out dry.
Let the cake cool for 10/15 mins
Mix the juice of the two lemons you have used for their zest with 100 of sugar (any type). You can use honey if you so wish.
Drill little holes on the cake and pour the juice in them until it is all absorbed…Voila! Serve fast…You have been warned!
Muriel – A French Yummy Mummy In London