Whilst in a remote supermarket the other day I bought something called lemon 
drizzle cake, which was delicious, there is a small problem in that I have 
seen this in other places, but it is never like the one I bought first, so:-

How many recipes are there for this cake, and what are they?

Alan

In message <D6jpk.1417$7f3.743@newsfe23.ams2>, alan.holmes 
 writes
>
>Whilst in a remote supermarket the other day I bought something called lemon
>drizzle cake, which was delicious, there is a small problem in that I have
>seen this in other places, but it is never like the one I bought first, so:-
>
>How many recipes are there for this cake, and what are they?
>
Hi Alan

I use the recipe from the Good Housekeeping Cookery book, as follows:

2 large lemons
225g (8oz) self-raising flour
pinch of salt
125g (4oz) butter, diced
225g (8oz) caster sugar
2 large eggs
2 tbsp lemon curd

1       Line a 900g (2lb) loaf tin with a loaf tin liner or baking 
parchment. Grate zest and squeeze the juice from one lemon.  (Lakeland 
do packs of 40 liners at a reasonable price - see their internet site if 
there isn't a store near you).

2       Sift flour and salt into large bowl, rub in butter until mixture 
resembles breadcrumbs (I use the KitchenAid but it is easy to do by 
hand).  Stir in half the sugar.  Add eggs, grated lemon zest and juice 
plus 1 tbsp lemon curd.  Mix until smooth.

3       Spoon the soft mixture into the prepared loaf tin and bake at 
180 C (160 fan oven) gas mark 4 for 45-55 minutes until well risen and 
golden, and a skewer inserted into the centre comes out clean.  (The top 
may crack during baking)  Leave in tin for 10 mins then life out, 
keeping the cake in the lining paper.

4        Pare the zest from the remaining lemon whilst the cake is in 
the oven, using a vegetable peeler, and soak it in 450ml (3/4 pint) hot 
water for at least 30 minutes.  Put the water and lemon zest into a pan, 
bring to the boil and simmer for 10 mins.  Add the remaining caster 
sugar and let bubble for 10 mins or until reduced by one third.  Remove 
from heat and stir in the remaining lemon curd and 1 tbsp lemon juice. 
Allow the lemon syrup to cool a little.

5       Pierce cake several times with a skewer and drizzle the lemon 
syrup over the cake while it is still warm.  Decorate with the lemon 
zest. Store in an airtight container and eat within 1 week.

Lovely!  Hope you like.  (Also very easy!)

-- 
June Hughes

"June Hughes"  ha scritto nel messaggio 
news:fAAcmIB7cspIFwRp@theacct.demon.co.uk...
> In message <D6jpk.1417$7f3.743@newsfe23.ams2>, alan.holmes 
>  writes
>>
>>Whilst in a remote supermarket the other day I bought something called 
>>lemon
>>drizzle cake, which was delicious, there is a small problem in that I have
>>seen this in other places, but it is never like the one I bought first, 
>>so:-
>>
>>How many recipes are there for this cake, and what are they?
>>
> Hi Alan
>
> I use the recipe from the Good Housekeeping Cookery book, as follows:
>
> 2 large lemons
> 225g (8oz) self-raising flour
> pinch of salt
> 125g (4oz) butter, diced
> 225g (8oz) caster sugar
> 2 large eggs
> 2 tbsp lemon curd
>
> 1       Line a 900g (2lb) loaf tin with a loaf tin liner or baking 
> parchment. Grate zest and squeeze the juice from one lemon.  (Lakeland do 
> packs of 40 liners at a reasonable price - see their internet site if 
> there isn't a store near you).
>
> 2       Sift flour and salt into large bowl, rub in butter until mixture 
> resembles breadcrumbs (I use the KitchenAid but it is easy to do by hand). 
> Stir in half the sugar.  Add eggs, grated lemon zest and juice plus 1 tbsp 
> lemon curd.  Mix until smooth.
>
> 3       Spoon the soft mixture into the prepared loaf tin and bake at 180 
> C (160 fan oven) gas mark 4 for 45-55 minutes until well risen and golden, 
> and a skewer inserted into the centre comes out clean.  (The top may crack 
> during baking)  Leave in tin for 10 mins then life out, keeping the cake 
> in the lining paper.
>
> 4        Pare the zest from the remaining lemon whilst the cake is in the 
> oven, using a vegetable peeler, and soak it in 450ml (3/4 pint) hot water 
> for at least 30 minutes.  Put the water and lemon zest into a pan, bring 
> to the boil and simmer for 10 mins.  Add the remaining caster sugar and 
> let bubble for 10 mins or until reduced by one third.  Remove from heat 
> and stir in the remaining lemon curd and 1 tbsp lemon juice. Allow the 
> lemon syrup to cool a little.
>
> 5       Pierce cake several times with a skewer and drizzle the lemon 
> syrup over the cake while it is still warm.  Decorate with the lemon zest. 
> Store in an airtight container and eat within 1 week.

Ohhh, June!  Sounds swoony!  Lurve lemon, must go on diet.

Giusi wrote:
> "June Hughes"  ha scritto nel
> messaggio news:fAAcmIB7cspIFwRp@theacct.demon.co.uk...
>> In message <D6jpk.1417$7f3.743@newsfe23.ams2>, alan.holmes
>>  writes
>>>
>>> Whilst in a remote supermarket the other day I bought something
>>> called lemon
>>> drizzle cake, which was delicious, there is a small problem in that
>>> I have seen this in other places, but it is never like the one I
>>> bought first, so:-
>>>
>>> How many recipes are there for this cake, and what are they?
>>>
>> Hi Alan
>>
>> I use the recipe from the Good Housekeeping Cookery book, as follows:
>>
>> 2 large lemons
>> 225g (8oz) self-raising flour
>> pinch of salt
>> 125g (4oz) butter, diced
>> 225g (8oz) caster sugar
>> 2 large eggs
>> 2 tbsp lemon curd
>>
>> 1       Line a 900g (2lb) loaf tin with a loaf tin liner or baking
>> parchment. Grate zest and squeeze the juice from one lemon. (Lakeland do 
>> packs of 40 liners at a reasonable price - see their
>> internet site if there isn't a store near you).
>>
>> 2       Sift flour and salt into large bowl, rub in butter until
>> mixture resembles breadcrumbs (I use the KitchenAid but it is easy
>> to do by hand). Stir in half the sugar.  Add eggs, grated lemon zest
>> and juice plus 1 tbsp lemon curd.  Mix until smooth.
>>
>> 3       Spoon the soft mixture into the prepared loaf tin and bake
>> at 180 C (160 fan oven) gas mark 4 for 45-55 minutes until well
>> risen and golden, and a skewer inserted into the centre comes out
>> clean.  (The top may crack during baking)  Leave in tin for 10 mins
>> then life out, keeping the cake in the lining paper.
>>
>> 4        Pare the zest from the remaining lemon whilst the cake is
>> in the oven, using a vegetable peeler, and soak it in 450ml (3/4
>> pint) hot water for at least 30 minutes.  Put the water and lemon
>> zest into a pan, bring to the boil and simmer for 10 mins.  Add the
>> remaining caster sugar and let bubble for 10 mins or until reduced
>> by one third.  Remove from heat and stir in the remaining lemon curd
>> and 1 tbsp lemon juice. Allow the lemon syrup to cool a little.
>>
>> 5       Pierce cake several times with a skewer and drizzle the lemon
>> syrup over the cake while it is still warm.  Decorate with the lemon
>> zest. Store in an airtight container and eat within 1 week.
>
> Ohhh, June!  Sounds swoony!  Lurve lemon, must go on diet.

It almost makes me wish I liked cake:)

"Giusi"  wrote:

> Ohhh, June!  Sounds swoony!  Lurve lemon, must go on diet. 

I bought a Lemon Drizzle Cake (so-called) last time I was in
Costco, but it wasn't _nearly_ lemon-y enough.  Maybe I'll
try June's recipe, when I get some time, and a need for 
something sweet...  

A friend used to bring me a _proper_ Lemon Drizzle Cake 
up from Cheshire, when she visited, which I think must 
have been made from this recipe.

It was finger-lickingly delicious!

-- 
AnneJ

"Anne Welsh Jackson"  wrote in message 
news:313030303432363048A824C275@zetnet.co.uk...
> "Giusi"  wrote:
>
>> Ohhh, June!  Sounds swoony!  Lurve lemon, must go on diet.
>
> I bought a Lemon Drizzle Cake (so-called) last time I was in
> Costco, but it wasn't _nearly_ lemon-y enough.  Maybe I'll
> try June's recipe, when I get some time, and a need for
> something sweet...
>
> A friend used to bring me a _proper_ Lemon Drizzle Cake
> up from Cheshire, when she visited, which I think must
> have been made from this recipe.
>
> It was finger-lickingly delicious!
>
> -- 
> AnneJ

Have to confess that I usually buy one from the Farmers' Market in Harrogate 
as the stall there sells really excellent, lemony, gooey-topped ones that 
also heat up well for an easy pudding with some cold whipped cream...
Kathleen