(Fancy) Lemon Drizzle Cake
What do normal people do in the middle of the Saturday afternoon, in the pangs of a diet and the middle of a three week house move? Well I make cake. We had one lemon and, of course, no recipe books. All the books are at the new flat (except the one I’m reading ‘Desert Sons’ by Mark Kendrick), why oh why did I move all the books to the new flat. All we have left at the old flat is the TV, the sofa, the kitchen, the bed and the internet. Which is the main reason we’re still here at the old flat. Cris cannot survive without internet.
So having trawled the online recipe book known as Google and found nothing I really liked; I improvised. This is middle-of-the-afternoon cake making which only involves the scales in a cursory sort of way.
I made a straight Victoria sponge recipe (with a touch extra flour) and added half a lemon in rind and a big splash lemon extract (I love to cheat, and it’s concentrated). This brings us onto the fancy tin. I got this one from Lakeland (Heaven) for £7.99. They do a deep fancy tin too, which I would really like to have, but my kitchen is too small. Maybe once I finish moving…. I love the fancy tin, it makes decorating easy, although you can’t use it for anything you actually want to decorate. Once cooked cover with lemon drizzle icing made from the left over rind, the lemon juice and sifted icing sugar. If you use a whole lemon of juice it makes too much icing. But it fridges well.
Eat warm in the sunlight off tiny flea-market plates with a boyfriend. Any one will do!