Friday, 12 October 2012

When your fridge gives you wrinkly lemons..

make lemon cakes!!!!!

Here is our family recipe, kindly given to my Mum by a lady who lives in her village.

Lemon Loaf Cake  Makes 2 large loaves

10oz sr flour
8oz soft butter
8oz sugar
4 eggs
2 tablespoons lemon curd

Preheat oven to 160 degrees (about 2.5 Gas)

Mix all ingredients with electric mixer

Put into 2 large loaf tins (greased and lined or whatever you need to do for your tins)

Cook for about an hour until done, my oven is slow so it may be done quicker in yours

Make topping by putting juice and rind from one lemon and some sugar into a bowl and microwave to warm and melt sugar (or do it in a pan, anything to melt the sugar)

When cakes are done leave in the tins and prick the tops then pour the drizzle over.  Leave to cool as long as you can/want in the tin to allow the topping to soak in

I usually leave one for immediate eating and the other I put in the freezer!

I didn't manage to take a photo straight away and this was all that was left when I finally got round to it!

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