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Archive for 'lemon'

Recipe: Sugary Lemon Cake

Our lemon tree is laden this year. There is so much fruit, the tree is looking sick, and we picked most of it before our tree decided to give up and die. One can drink only so many lemon drinks, and since it’s winter the idea of lemonade isn’t very appealing.

After perusing recipes to use lemons, I chose a recipe on the Baking Makes Things Better site.

Piece of Sugary Cake

Ingredients:

110 grams (4 oz) butter

1 cup sugar

3 x eggs

Grated rind of 1 lemon

1 teaspoon baking powder

1 cup flour

120 gram (4 oz) sour cream

Lemon Glaze:

Juice of 1 large lemon

1 Tablespoon hot water

1/4 cup of granulated white sugar plus a little extra for final dusting of cake

Method:

1. Cream the butter and sugar

2. Add the eggs and the lemon rind and beat.

3. Sift the flour and baking powder.

4. Fold in the flour a bit at a time, alternating with the sour cream.

5. Mix and pour into a greased tin.

6. Bake in a pre-heated oven at 160C/320F for 35-40 minutes.

7. Leave cake to cool for five minutes.

Sugary Lemon Cake

8. To make the glaze add the water and lemon juice to the sugar. Stir well to dissolve.

9. Poke holes in the cake with a skewer and pour the glaze over the top of the cake.

10. Sprinkle a little sugar on top of the cake for decoration.

11. Remove the cake from the tin once it has cooled.

Cooked and Sugared Cake

Shelley’s Notes:

1. I didn’t have any sour cream. Instead I used some thick Greek yoghurt.

2. I heated my glaze for 10 seconds in the microwave so that the sugar dissolved properly.

3. I cooked my cake for 40 minutes and used bake rather than the fan-forced setting.

I served my cake with yoghurt. For dessert tonight I’ll be using cream. A scoop of ice cream would work well or even custard.

What would you serve with your cake?

Mug Cake

You might have seen this recipe on the loops recently.

5 MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug
4 tablespoons flour(that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)

I decided to try the cake and hubby and I both enjoyed it for our dessert, served with yoghurt.
It’s quite a dense cake because there’s no baking powder, but it definitely rises. A little too well. If you make it, put a plate under your mug when it’s cooking in the microwave to save on cleanup. Also make sure you clean your plate and mugs straightaway because the mixture adheres rather well! I mixed the egg, oil and milk in a separate mug and added to the flour mix. Hubby and I also decided that one mug cake was enough for two.

I decided I’d try a variation:

Leave out the cocoa and chocolate chips. Grate in the rhind of half a lemon and add a handful of berries. I added raspberries because I like them but blueberries would work. Mix in the same way with all the other ingredients. Once your mug cake is cooked – squeeze half a lemon into a cup and mix in two teaspoons of sugar. Stir and spoon over your cake before eating. Serve with cream, ice cream or yoghurt. This was yummy!!

A third variation would be replacing the chocolate and chocolate chips with instant coffee and a few chopped walnuts.

Enjoy!!

Crunchy Lemon Muffins

After a solid week of edits, I’ve decided to have a lazy weekend. I’ve just made a batch of one of my favorite muffins and thought I’d share the recipe with you. It’s taken from New Zealander Alison Holst’s Marvellous Muffins recipe book, and it’s one I make often.

2 cups self-raising flour (I didn’t have any so I used 2 cups of flour and 2 teaspoons of baking powder)
3/4 cup of sugar

75 grams butter
1 cup milk
1 egg
grated rind of 1 large or 2 small lemons

1/4 cup lemon juice
1/4 cup sugar

Measure the flour and sugar into a bowl and toss to mix. Melt the butter, add the milk, egg and lemon rind and beat well with a fork to combine. Add the liquids to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not overly mixed. Divide the mixture evenly between 12 medium-sized muffin pans. (I used paper muffin cases since I hate both greasing the tin and cleaning it afterward!)

Bake at 200 degrees C for 10 minutes. (I find the time depends on the oven. I cooked mine for 10 minutes and found they needed a couple minutes more)

Stir together the lemon juice and sugar without dissolving the sugar and drizzle this over the hot muffins as soon as they come out of the oven. Leave to stand in the pan for only a few minutes after this since the syrup hardens and sticks to the pan when it cools.

Notes: As always I improvise. I use mainly white flour but add a little wholemeal as well. These are also good served with a little fresh fruit and Greek yoghurt. Yum!

I really like muffins. Blueberry are my favorite. I like these lemons ones and also another recipe I make with raspberry jam in the middle and a sugary cinnamon topping. I’ll save that recipe for another time. Strangely, chocolate comes down the list for me, that’s unless it has lots of chocolate chips inside!

Do you like muffins and if so, what is your favorite kind?