I'm trying to keep my business, my triplets, and my waistline under control. I excel at one of those, fail at another one of those, and one is a work in progress. Which is which is day dependant.

Sunday, June 25, 2006

RAS Recipe of the Week

I think I've made this recipe literally 25 or more times. The secret is in the mixing - make sure it's really light and fluffy. It's just scrummy, especially warm out of the oven. So invite someone over and have a slice of this cake and a cup of tea. You'll be glad you did.

Luscious Lemon Loaf

125g (4 oz) butter (at room temp if you can)
1 Cup caster sugar
2 eggs
Grated rind of one lemon
1 1/2 cups self raising flour
1/2 cup milk

extra 1/4 cup sugar
juice and rind of 1 large lemon

Preheat oven to 180C (350F). Grease a loaf tin. Cream butter until fluffy, gradually adding in sugar. Add eggs one at a time, beating well between additions. Add in flour and milk alternatively, continually beating well. Stir in grated lemon rind. Pour into loaf tin and bake for 40 - 45 minutes or until golden and firm in the middle. In a small pot over a low flame, stir extra sugar and lemon juice and rin until sugar has dissolved and syrup is boiling (this takes only a minute or two). When cake comes out of the oven, poke all over with a wooden skewer. Pour hot syrup over hot cake slowly to allow the cake to absorb the syrup. Cool in tin (if you can wait that long). Eat warm or cold - either way it's delicious!


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