I got this recipe from a Ladies Magazine….and it is so easy to make and so tasty….good to eat on the day when warm with some cream or ice cream….but even better flavor after a day or two. Freezes very well. I perfer this cake with no drizzle, found the drizzle made it a bit sticky.
LEMON DRIZZLE CAKE (OR JUST LEMON CAKE)
8 oz (200g) soft margarine
8oz (200g) caster sugar
8oz (200g) self raising flour
2oz (50g) ground almonds
4 large eggs
Grated rind and juice of one lemon.
For the drizzle
4 tbsps lemon juice
4 tbsps sugar
- Grease and line an 8 inch tin
- Place all cake ingredients in a bowel and beat for 1 min or until well combined…said it was easy
- Pour into tin and bake for about 60-75 mins at 160c/375F/Gas mark 4-5
- For the Drizzle-Mix the sugar and lemon juice together and heat gently
- When cake comes out of oven pour hot mixture over cake and allow to soak in before turning cake out of tin
Date and Oatmeal Bars
These bars are very popular in our Bed and Breakfast in Co. Cavan, the kids love them in their lunch boxes or guests enjoy them in the afternoon with a cup of coffee, much better and healthier than the shop bought variety . Very easy to make, keep excellent in an air tight container or can be frozen and used at a later date.
Stewed Apple Cake I got this recipe from Hey Pesto’s blog, I had tried a few muffin and cake recipes using apples and after lots of tasting I think this cake is a winner, it is also very easy to make which is a big plus. With lots of apples about Cavan at the moment it is a good way of using them up and makes a change from apple tarts and crumbles. I made a change to the original recipe, I sprinkled a cinnamon crumble on the top….yumm. Might try and make this as apples muffins next time.
- 10oz/280g self raising flour
- 1 tsp baking powder
- 40z/110g caster sugar
- 40z/110g demerara sugar
- 4oz/110g butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1/2 pt/300ml stewed apples (about 3-4 cookers or eating, I used cookers)
- 2 tbsp plain flour
- 1tbsp brown sugar
- ½ tsp cinnamon
- 1 tbsp melted butter
- Peel and slice apples, put into pot with a little water and cook till soft.
- Mix all your dry ingredients in bowel – flour, baking powder and sugars together.
- Fold in the lightly beaten eggs, melted butter and vanilla extract, stir in the stewed apples.
- Pour mixture into a lined 9″/23cm springform tin.
- To make cumble: mix flour, sugar and cinnamon on plate, slowly dribble with melted butter and mix lightly with fork.
- Sprinkle crumble over cake.
- Bake in oven set at 170c for about 35-45 mins, depends on oven. Insert skewer to make sure cake is cooked.
- Allow the cake to cool in the tin for 10-15 mins before turning out. Eat warm with some lightly whipped cream, or enjoy cold with a cup of coffee…………
Rhubarb-Lake Avenue House B&B
Picked our first Rhubarb for the year yesterday, made a Rhubarb Crumble using the Recipe I posted here last year, just lovely. This is a new bed of Rhubarb I started about 2 years ago, great to see it doing so well. I found a Rhubarb Muffin Recipe that I have been dying to try out, hope to make it next week. If successful it would be a new item to add to our Bed and Breakfast menu.
Just made this cake, really nice, easy to make Lemon Cake, enjoyed with a cup of coffee on the deck this afternoon. I used a 9 inch round tin with a funnel.
- 250 g margarine
- 1 tbsp finely grated lemon zest
- 250 g caster sugar
- 4 eggs
- 275 g self-rasing flour
- 1 tsp baking powder
- 100 ml buttermilk
- juice of 1 lemon
- 300 g icing sugar
- juice of 1 lemon
- Heat oven to 180 c(Gas Mark 4). Lightly grease tin
- Cream margarine, sugar and lemon zest
- Add eggs one at a time. Add a tbsp of flour between each addition of egg
- Sieve flour and baking powder into batter, fold in with metal spoon
- Add in buttermilk and lemon juice, fold in gently.
- Spoon into tin and bake for 50 minutes.
- Let cake cool then remove from tin.
- To make icing, sift icing sugar into bowel add enough lemon juice to give a thick spreadable consistency. Spread over cooled cake.
No Bake Lemon Cheese Cake
All the family love this and it is so easy to make
225 grams digestive biscuit crumbs
75 grams melted butter
1 packet of lemon jelly(dissolved in 150ml boiling water, allow to cool)
2 x 225 grams cream cheese (regular/light) at room temp.
150 grams castor sugar
100ml whole/semi-skimmed milk
100ml cream, lightly whipped
1 teaspoon juice of fresh lemon
Mix biscuit crumbs and butter. Press into base of a 9″ or 8″ loose bottomed cake tin. Chill in fridge.
Beat cream cheese till smooth.
Beat in sugar and milk.
Beat in dissolved and cooled jelly and lemon juice.
Fold in cream.
Pour into tin and chill in fridge till set.