Sunday, October 5, 2008

a simple lemon cake!!

       

I’ve mentioned before that our breakfast isn’t the healthiest in the Italian foodie house. It always consists of a creamy cappuccino and something sweet on the side, hey we’re “ee- tal -ien”, well everyone else is except the one writing the blog:) We’re getting a bit sick of the croissants from the local shop and I’m even beginning to tire of my favourite Italian biscuits so I’m making a big effort to bake a bit more. Nothing fancy just something simple to have with coffee in the morning. I’ve made this lemon cake a few times and everyone loves it so it’s a keeper, I made choc chip cookies the other day and they were nice but not Italian foodie standard so I’m looking for the best choc chip recipe there is so let me know if you have one.

              

what you need:

 - 200g unsalted butter

 - 150g golden caster sugar

 - zest and juice of 1 lemon

 - 3 eggs beaten

 - 200g plain flour

 - 2 tsp baking powder

 - 50g ground almonds

 - 2 tbsp milk

              

what to do:

 - heat the oven to 180 degrees

 - line the base of a 900g loaf tin with baking parchment

 - cream the butter and sugar with an electric whisk until pale and fluffy.

 - add the lemon zest.

 - gradually add the beaten egg and mix between each addition.

 - sift the flour and baking powder together and then fold into the cake mixture with the ground almonds.

 - add the milk and lemon juice and mix with a spatula until smooth.

 - spoon the mixture into the cake tin and bake for about 1 hour or until golden brown, stick a skewer or knife into the centre and if it comes out clean it is done.

 - serve with coffee, tea or cappuccino:)

              

The SIL makes a really good panettone but she adds vegetable oil to the mix which makes it really moist, I’m going to replace the milk with oil the next time and see how it comes out, I didn’t have any this time so it’s in my press now ready for duty. Up this week is a simple apple cake so stay tuned:)

              

Every morning myself and Bru disagree on how we like our cappuccinos, Bru is the official “cappuccino maker” as I make latte so I’m told so I’ve been fired(the cheek). He does make a great coffee but it’s always too cold for me and I have to put it into the microwave to heat it up, he drinks it a lot cooler like they do in Italy and I know this is the way it’s supposed to be drank but I prefer it hot. I think this is an Irish thing after all those years of drinking tea so just wondering how do you drink yours?? 

buon appetito!!

Posted by LOR&BRU in 17:08:36
Comments

6 Responses to “a simple lemon cake!!”

  1. maryann says:

    It’s the breakfast of champions! Sounds like my breakfasts. Looks so moist, Lorraine! :)

  2. mmmmmmmmmmmm lemonlicious!

  3. Katrina says:

    I’m with you on the hot cappucino Lor!
    It really annoys me when I get served a ‘cold’ cappucino (even though I know they have actually been super efficient and made it correctly). I always have to send it back. To be honest, I think most places serve them cool by accident. It’s either cold or you get burnt overboiled milk. I can’t seem to win!
    Lemon cake looks delicious. Gonna give it a go tomorrow. Busy with choc cup cakes today :-)

  4. wee jen says:

    My husband loves going on holiday to Italy as he has a legit excuse to eat cake for breakfast :-) And I definitely wouldn’t say no to a large slice of this gorgeous cake! Something lovely about the scent of lemon cake baking… Mmmmmmmm.

  5. Daziano says:

    Lemon cake and Cappuccino!!! One of the best breakfast you could have!

    And I totally understand your husband… I hate when a cappuccino is too hot so you can’t drik it ;)

  6. Katrina says:

    A little bit of feedback on the cake…….
    I made it yesterday (wow, so easy) and I was a bit worried that I had done something wrong as mine looked much ‘wetter’ than yours when going in to the oven but I need not have worried. It turned out perfect. I added a creamed icing on top this morning (philidelphia cream cheese blended with icing sugar and juice of half a lemon) and brought it to a friends for our coffee morning. Everyone agreed that it’s the best recipe for Lemon cake they have ever had. It was so light and not too sweet with just the perfect hint of lemon. So, thumbs up from the ladies (& 2 gents) of Canterbury :-)