There is nothing worse than going out for dinner and being met with a waitress who thinks being asked for ketchup is a waste of her precious energy resources (because apparently she's competing in the Olympics after her shift). Eat a cereal bar and get over it. I'm paying for a service.
Sometimes people are just petty or over-negative and I always leave a nice review if I'd had a good time. Credit where credit is due.
So yeah rant over. Maybe I ate too much of this lemon cake and it's left me bitter...? Tangy moist sponge is topped with a sticky lemony sweet and sour syrup. Delicious. Best of all it's super easy and quick to make.
From Good Housekeeping
For the cake
225g plain flour
2 tsp baking powder
2 tsp cinnamon
150g caster sugar
150g butter melted
lemon rind grated
150ml Greek Yogurt
4 large eggs lightly beaten
For the syrup
125g caster sugar
75g water
juice of one lemon
Method:
1. Whisk together sugar, butter, lemon rind, yogurt and eggs.
2. Sift the flour, baking powder, cinnamon in a clean bowl. Pour in the wet ingredients and mix well until all is incorporated.
3. Pour into a 2lb loaf tin that is greased and lined. Bake for 1 hour to 1.25 hours at 160oC until a skewer comes out clean.
4. Put the sugar, water and lemon in a pan and dissolve over a low heat then bring to the boil and bubble for around 10 minutes until syrupy and thickened.
5. With the cake still in the tin use a cocktail stick and pierce the cake all over. Spoon over the syrup and leave to soak for 1 hour.
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