Lemon & Lime drizzle cake

 It's summer, and what could be more refreshing than a little slice of lemon cake on a chilled Sunday afternoon. Perfectly light and fresh with a sweet sour icing. Mmm. 

 

 

lemon & lime drizzle cake

Cook time: Prep time 20 minutes, bake 1 hour.

Serves:8

Ingredients:

for the cake

2 large free range eggs
225g castor sugar
230g double thick cream
zest 1 lemon
1/4 tsp lemon extract / essence
200g self raising flour

for the syrup and topping
juice of 1 lime and 1 lemon
extra lemon juice for the topping
100g granulated sugar
150g icing sugar
lemon & lime zest to decorate



 Instructions:
Heat the oven to 180°C (160°C fan). Butter a 23cm cake tin.
Whisk the eggs and sugar in a large bowl until pale and thick.
Stir the cream until smooth and mix with a pinch of salt, then gently stir the into the eggs with the lemon zest and extract.
Sift the flour, fold in gently, spoon into the tin and bake for approx 50 minutes until the cake is golden and firm. (Cover with foil if it browns to quickly)
Cool. 

Make the syrup by mixing the lemon and lime juices with the granulated sugar.
Prick the cake all over with a skewer; pour the syrup over. The sugar will form a crunchy topping and the juice will sink into the cake.

Decorate with glacé icing by mixing some icing sugar and a little lemon juice, then sprinkle with the zest. 

the ultimate lemon tart

One of my absolute favourites. Lemon in food - LOVE! So when i came across this recipe, I knew I had to try.

I was expecting the "ultimate" as the name suggested; a light pastry with the tartness and sweetness of the lemon filling (this reminded me of my childhood and my Mom's Lemon Meringue Pie) and that's just what I got! I loved this recipe and will most certainly bake it again. I served it as a desert after a dinner party, accompanied with a vanilla cream, but it would be great for an afternoon tea. I hope you enjoy.

The ultimate Lemon Tart (Recipe adjusted from the simply-delicious food blog)

Recipe type: Tart, Pastry, Baked goods,

Prep time:  30 mins

Cook time:  50 mins

Total time:  1 hour 20 mins

Serves: 1x 28cm tart

Ingredients

for the sweet shortcrust pastry

• 125g cold butter, cubed
• 200g flour
• 50g icing sugar
• zest of 1 lemon
• 1 egg yolk
• 2T ice water

for the filling

• 250ml cream
• 125g sugar
• 4 Jumbo, free range eggs
• 125ml lemon juice
• zest of 1 lemon

Instructions

1. To make the pastry, combine the butter, icing sugar, flour and lemon zest in the bowl of a food processor.
2. Pulse until the mixture resembles rough bread crumbs.
3. Add the egg yolk and with the blender running, pour in the water, spoon by spoon until the mixture comes together in a ball.
4. Turn the mixture out onto a floured surface and shape into a disk. Wrap in plastic wrap and place in the fridge for 15 minutes.
5. Pre-heat the oven to 180°c. Roll the chilled pastry out on a floured surface and press into the 28cm tart case.
6. Blind bake the pastry for 10 minutes then remove the baking paper and baking beans and return the pastry back to the oven for another 10 minutes to finish baking.
7. Remove and set aside while you make the filling. Turn the oven down to 100°c.
8. For the filling, heat the cream and sugar in a saucepan until small bubbles appear around the edge of the pan, do not allow to boil.
9. In a separate bowl, whisk the eggs.
10. When the cream is hot, slowly pour into the eggs, whilst continuously whisking.
11. Pour in the lemon juice and lemon zest and mix well.
12. Strain the mixture into a jug and carefully pour into the baked tart cases.
13. Bake the tart for 50 minutes until the edges are set and the centre is still slightly jiggly.
14. Remove from the oven and allow to cool to room temperature before placing in the fridge to cool completely.
15. When you are ready to serve, slice the tart and serve with a dusting of icing sugar.

Notes: 

The pastry. This was an awesome recipe. The lemon zest gave it life. It was light and crispy - perfect for the lemon filling.

The Finished product !