The radio that sits on the counter in my kitchen is permanently on. Even when I am out. I like the comfort that I am never alone. I can tune in and out at whim. I don’t have to stop what I am doing, it has become a fixture along with the cooker and sink. I just let the voices permeate around me as I potter about my business. There have been times that I have become so captivated by something happening on the radio that I have had to drag the kitchen chair right up against the radio and have sat teacloth in hand glued to the spot listening intently. There have also been times when I have shouted at it, and when things have got too heated, marched over and silenced it with one press of the off switch, but I can never be cross with it for long. The kettle will go on and the radio will be pressed back into service until the next time when it decides to transmit a load of rubbish that I don’t agree with.
It was on the radio that I first heard of this recipe by Evelyn Rose author of The New Complete International Jewish Cookbook. Evelyn Rose calls this recipe luscious lemon cake – and luscious it certainly is. The method of making the cake in a food processor and in such a quick way had me searching for the recipe, and when I found it the result didn’t disappoint either. The cake is light and sweet, but the lemon syrup that runs through it adds a tart welcome tone. Rose’s claim is that “This cake will keep moist for as long as any of it remains uneaten” – in reality this cake is usual eaten within the day and has yet to be tested for longevity, but I could see it lasting a good few days in an airtight tin at a push. I have also found it very popular with men! I think the slight tartness appeals, as not all men like chocolate cake.
Another reason for making this cake was that I could not resist ordering six Amalfi lemons from Natoora, just as described they are very very juicy and the smell is heavenly. I love the fact that they come with their leaves still attached.
Lemon Drizzle Cake
Ingredients
2 large eggs
175g/6 oz sugar
150g/5oz softened salted butter cut into squares
grated zest of 1 unwaxed lemon
175g/6oz self-raising flour
125ml/4floz milk
For the lemon syrup:
150g/5oz icing sugar
50ml/2floz fresh lemon juice
Method
1. Turn oven to Gas mark 4/180C/350F. Line a 9″ loaf tin.
2. Place the eggs and sugar in a food processor and whizz until the eggs and sugar are well blended. Should look like thick cream, now drop a square of the softened butter at a time, as you continue to whizz in the processor. Do this until it is all combined. If your mixture curdles don’t worry, keep the blades going for a couple of minutes and you will see the mixture blend together.
3. Now add the lemon zest whizzing it briefly to mix through.
4. Add the flour and milk giving the mixture brief short whizzes so that all the ingredients blend in and are uniform. Do not be tempted to over beat at this stage.
5. Spoon the mixture into the loaf tin and bake in the oven for 45/50 mins. The cake should be risen and a golden brown and when gently pressed with a finger should rise back.
6. When the cake is cooked remove from the oven and let it stand on a cooling rack. While it is cooling make the lemon syrup. Make the syrup and spoon over while the cake is still warm.
7. Place the icing sugar and lemon juice into a pan and gently warm while stirring. Do not let it boil. The sugar needs to dissolve in the lemon juice and become clear.
8. Now prick all over the top of the cake with a fork or skewer and gently pour the syrup all over the top. Keep the cake in the loaf tin until it has cooled and then remove carefully. The cake is quite fragile and very moist.
Cut into slices.
If you don’t eat it all in one sitting which requires a lot of will power wrap in foil and keep in a air tight tin.
this cake looks amazing. i love lemon cake- i’ll totally be trying this!
I hope you try it – its a wonderful recipe.
I am feeling a deal of envy Maria. I bought some lemon cake because my parents-in-law are calling for tea. It is a pale shadow of your delight.
Says he who makes the most fan-tas-tic meat courses.
I can see how this would disappear fast!
I am holding off making another one.
Oh my goodness, Maria this cake looks so heavenly. I’m developing a taste for syrupy cakes. The almafi lemons look stunning. I like the idea of your relationship with the radio. I have one in my kitchen too that I like to turn on, but lately I’ve taken to listening to my own stuff. Great photos here too.
I think syrupy cakes are for grown ups – there are in the same league as grated lemon peel. If I knew how to change the channel on the radio I too might listen to other things! Thank you over the photo, I find that so hard.
Maria, The lemon cake looks moist and delectable. But most importantly, if you say it is ‘good’, I’m sold. Over time, I have noticed that we have many things in common. For one, I always have my radio on while I’m alone at home and until someone turns on the TV in the evening.
Thank you Fae, The radio is a funny thing, I always think I can’t concentrate unless its on in the background!
As good as this cakes sounds, Maria, topping it off with a citrus syrup glaze makes it a sure winner in my book. I’e a real soft spot for citrus syrup on cake, preferring it to icing any day. I think I should be listening to the radio a bit more often. 🙂
Thank you John. I wouldn’t turn my nose up at icing but you are right citrus syrup glaze is rather special.
I can just picture you in your kitchen with your radio – your marble cutting board – your tea towel – your lemons complete with stems and leaves. What a beautiful post and a gorgeous cake Maria. Aren’t zingy, truly lemon flavoured things just the best? I’ll give this cake a whirl.
Maybe its an age thing but I agree I just love that Lemony taste, hated it as a child love it now.
This is my kind o’cake, indeed. I will be baking it shortly.
Thank you. I tried to leave a comment about your fabulous popcorn but couldn’t.
The only thing missing from this delightful scene is a fork held by me on its way of delivering a big slice directly to my mouth! ps I feel the way you do about podcasts. love listening to them all the time
Bring that fork over and you can have the whole cake.
Simple to prepare but sounds delicious as I love lemons.
The older I get the more I love lemons.
Yes, I’m drawn to the tarter flavors myself.