LINDA'S LEMON DRIZZLE CAKE
Provided by Mary McCartney
Categories Cake Dessert Bake Easter Vegetarian Lemon Birthday Lemon Juice Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
- In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
- Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
- In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
- When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.
LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LINDA'S LEMON DRIZZLE CAKE RECIPE - (4.3/5)
Provided by á-32244
Number Of Ingredients 10
Steps:
- dnesday, April 17, 2013 1. Preheat oven to 350°F and butter and flour a 9-inch nonstick loaf pan. 2. In a medium mixing bowl, cream the butter and superfine sugar together with a wooden spoon (or an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk. 3. Pour the batter evenly into the prepared loaf pan and bake for 45 minutes. 4. In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze. 5. When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat. Best eaten the same day, but is good wrapped tightly in foil for a day or two.
LUSCIOUS LEMON DRIZZLE CAKE
Evelyn Rose was arguably at the forefront of British/Jewish cooking and this recipe of hers NEVER FAILS! Perfect for those who love lemons! Can be served with or without the syrup; both are amazing. A little lemon juice can also be added into the cake mix for an extra lemony kick.
Provided by Cem176
Categories Dessert
Time 55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
- Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
- Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
- Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
- Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
- Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
- Just before serving, sift a little more icing sugar on the top. Serve in generous slices.
Nutrition Facts : Calories 398.4, Fat 17.1, SaturatedFat 10.3, Cholesterol 95.1, Sodium 429.8, Carbohydrate 58.1, Fiber 0.6, Sugar 40.5, Protein 4.4
LINDA'S LEMON SHRIMP AND SAUSAGE WITH GRIT CAKES
I made this recipe in a cooking class this weekend, and it was really DELISH! I think it would be GREAT over rice too... This recipe takes awhile to make, but it is definately worth the effort! YUM.
Provided by Lindas Busy Kitchen
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To Make Sauce:.
- Combine hot pepper sauce, White wine, shallot, lemon juice, zest, and rice vinegar in a med. saucepan. Boil over med. heat, until reduced to 1/2 cup.
- Reduce heat to simmer to keep sauce warm, then add heavy cream. Stir every so often while sauce is sitting.
- To Make Shrimp And Sausage Mixture:.
- Meanwhile, heat oil in a heavy med. skillet, over med-high heat. Add sausage, bell peppers, onions, and garlic. Saute until the.
- vegetables are tender and fragrant.
- Add shrimp, tomatoes, Cajun seasoning, Old Bay seasoning, and salt. Saute until shrimp are opague in center.
- Set aside and cover, until ready to serve.
- Grit Cakes:.
- Combine milk and salt in a saucepan. Bring to a boil.
- Add grits a little at a time, whisking constantly, to avoid lumps.
- Immediately reduce heat to low. Cook until creamy, stirring constantly.
- Pour onto baking sheet, lined with a silpat or saran wrap.
- Place another silpat or saran wrap directly on surface of the grits.
- Place another baking sheet on top, and press together to evenly.
- flatten grits to about 1/2" thick.
- Remove top baking sheet, and place in the refrigerator to cool.
- After grits have firmed take out of the refrigerator, and remove top silpat or saran wrap.
- Using a lg. round or heart shaped cutter, cut circles or heart shapes out of the grits to form cakes.
- Pour about 1/4" of oil into the bottom of a lg. round skillet. Heat the pan on med-high.
- When oil is hot, place a few grit cakes in the skillet. Fry until bottoms are golden, then flip. Do not crowd pan.
- Transfer cooked grit cakes to cooling rack lined with paper towels, until ready to assemble.
- To Assemble:.
- Place one or two grit cakes onto each dish.
- Top with shrimp and sausage mixture, and then drizzle sauce on top of mixture.
- Serve immediately.
Nutrition Facts : Calories 460.7, Fat 20.5, SaturatedFat 9.7, Cholesterol 145.4, Sodium 1045.4, Carbohydrate 43.2, Fiber 1.6, Sugar 1.9, Protein 24.1
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