Monday, 8 March 2010

lemon cake

the cake part
  • 175g(6oz) soft margarine
  • 175g(6oz) self-raising flour
  • 1 teaspoon baking powder
  • 175g(6oz) caster sugar
  • 2 eggs
  • 3 tablespoon milk
  •  1/4 cup of plain yogurt
  • grate the rind and juice of a lemon
  • 110g(4oz) caster sugar
preheat the oven to 180degree C or 350degree F or gas mark 4
cream the eggs and sugar together with an electric hand mixer. add the milk and yogurt. add the flour and baking powder. now you can either bake it in a lined loaf tin or on a 9x13inch baking tray. if you cook it in the loaf tin it should take about 50 min. the cake is done when it has risen and springs back when you push the top. if you use the baking tray, i cook it until it's golden brown on top and then i poke it with a tooth pick. the pick should come out clean. it's about 20/25min in a baking tray.

mix the topping ingredients together and pour over top of the warm cake. i like to poke the top all over with a fork so the syrup sinks in. i then spoon it over a little at at time so the entire cake is thoroughly covered.

so grating a lemon. what a pain in the butt. i hate cleaning those stupid micro graters. i used my veg peeler and peeled the lemon like it was an apple. any of the white bit i scraped off with my knife.

i then finely sliced the peel

and then chopped it.

it takes a little skill and practice. you have to be super careful not to cut yourself but i'd rather do it that way then deal with a stupid grater.

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