I couldn’t choose whether I prefer chocolatey or lemony deserts. I’d hate if I had to. I love a nice, moist (here we go again) lemon cake or tart but then again, you can’t beat well-made chocolate desserts either. As I’m trying to eat less chocolate, I decided to go down the route of lemon this time.
In Cork last weekend, I picked up a dozen buttered eggs in Moynihans in the English Market so I decided to bake to use up some of them. Buttered eggs are rubbed with butter just after they’ve been laid in order to preserve them. As the shells are porous, the butter seeps in and adds flavour to the eggs.
I decided to bake a lemon drizzle cake (much to the delight of my work-mates today) using the following recipe:
125g butter or margarine
175g caster sugar
175 Self raising flour (sieved)
2 Large eggs (beaten)
50g granulated sugar
- Cream the butter and sugar together
- Add 1 tbsp of the egg mixture and mix followed by a tbsp of flour until both are used up.
- Grate the rind of one lemon into the mix and add the juice of the same lemon. I often add a sprinkle of poppy seeds at this stage too.
- Pop into a greased and lined tin and bake in a preheated oven at 180°C for 25-30 mins.
- While the cake is baking, mix 25g of the granulated sugar with the grated rind of the remaining lemon and leave to one side.
- Put the juice of that lemon in a pot with the other 25g of sugar and heat until the sugar dissolves.
- When the cake is cooked, remove it from the oven. Prick the cake all over with a cocktail stick.
- Spread the sugar/lemon rind mix over the top and drizzle over the lemon juice.