Once upon a Saturday, whilst over at our friends’ Don & Elly for dinner, I said to my dear friend Sandra:
WS: Sandra, I have a proposition to make…
SB: Oh, really?? LOL
WS: Yup. I would like to do food photography. Well, more food photography. I was thinking that since you’re such a FABULOUS cook; You cook. I shoot. We eat!!! HA HA HA
SB: Cool…. Yes. I’m up for it! Anyway, did I tell you that Becca & I have decided on the design for her wedding cake?
WS: Oh wow!! You must tell me more …….
Anyway, come Sunday morning, I packed my camera gear ( which includes a Canon EOS 5D, several lens, tripod, flashgun…. ) and got his lordship to drive me round to Sandra’s. Ok, I could have walked round since it’s only a 10 minutes walk. But hey, he was on his way out to get dog food anyway!!!
Chat, chat, chat and several other distractions later (well, I HAD to take photos of Spook & Sophie, and then there are Priscilla & Elvis. Then there’s tea & cakes…LOL), we finally got down to work. So, for our very first collaboration, Sandra will be baking a Luscious Lemon Cake. A recipe that has been handed down to her from her mother.
It’s a very simple cake to make BUT IT TASTES DELICIOUS!!!! The whole process from start to finish should take you less than an hour and a half, unless of course you have a photographer who wants to take shots of EVERYTHING and just gets in the way!!!!
Happy baking, but most of all HAPPY EATING!!!
The Recipe: Makes 8-10 servings.
Best eaten freshly baked & in the company of loved ones 
For the cake:
4 oz butter or margarine
6 oz caster sugar
6 oz self raising flour (or 6 oz plain flour + 1 1/2 tsp baking powder)
4 tbsp milk
grated rind of 1 1/2 lemon
2 large eggs
For the syrup:
3 oz icing sugar
juice of 1 1/2 large lemon
- Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
- Mix together all cake ingredients until it resembles mayonnaise – smooth in texture and even in colour. Do not over-beat or the cake will be tough.
- Pour the cake mixture into the prepared tin and bake for 40-45 minutes, until golden brown on top and firm to the touch.
- Remove from the oven and stand the tin on a cooling rack.
- Gently heat icing sugar + lemon juice until clear syrup is formed. About 3-4mins. DO NOT BOIL.
- Prick warm cake all over with fork (skewer is best).
- Gently pour hot syrup over, spooning/spreading from sides until completely absorbed.
- Leave it to cool then turn out. Serve sprinkled with icing sugar.
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Technorati Tags: cakes, desserts, lemons
These are my sister Deborah’s recipe, she usually makes the cherry and coconut ones as her two girls love them! They come in various flavours depending what takes your fancy/is in the cupboard/day it is, or make them plain – still delicious.
