I've been told that it was my fault that August went out a damp squib after blogging about autumn fruits... so I'm egging on this sudden return of summer with one of my all time favourite ingredients, lemons. Although used all year round, great in cooking as well as in long summer drinks, the humble lemon reminds me of the summer heat of Southern Europe and the wonderful flavours of the Mediterranean. Oranges are that often overlooked item of the fruit bowl - great in an Aperol Spritz. Lime, a bit more exotic marries well with lemon and orange giving an extra twist (get it!)
With children going back to school what can be better to slip into their lunchboxes (or your own), than a delicious slice of zingy citrus drizzle cake. My tried and tested recipe is easy to make, always moist and stays fresh for days. If you've over-bought lemons or limes then give it a try today.
Citrus drizzle cake (or lemon with a twist!)
You'll need...
200g self raising flour
200g caster sugar
200g soft margarine
1 of each of a lemon, lime and small orange
4 large eggs at room temperature
For topping
50g icing sugar
2 tablespoons caster
sugar
2lb loaf tin or 8 inch spring-form tin
Method
- Set oven to heat to 180C, grease and line your tin
- Zest fruit and place in bowl with the sugar and margarine
- Juice fruit and set aside
- Beat sugar, margarine and zest mix until pale and fluffy, best done with a hand held or stand mixer
- Gradually add eggs one by one beating each one in (should mix begin to curdle add a spoon of your flour)
- Add the flour and fold in, stirring in half of fruit juice.
- Pour mixture into the tin and place in centre pre heated oven for approx 40 mins till well risen and golden brown, a skewer should come put clean if you need to test.
- Mix rest of fruit juice and icing sugar to form a runny glaze
- Place cooked cake on cooling wire and prick several times with a skewer or cocktail stick, pour over the citrus glaze which should seep into the holes you've made.
- Sprinkle with caster sugar.
- Leave in the tin until cooled.
- Serve with whipped cream and be stored in an airtight tin up to 3 days (if it lasts that long!)
Enjoy!
Please try and tell your friends, let me know what you think.
