06 May 2013

Linda McCartney's Lemon Drizzle Cake


I like having cake in the house. It can be a bit of a problem for my waste, hips, stomach, thighs & derriere. But it does wonder for my warm squishies. There is something so homey about having fresh baked cake in the the center island of a kitchen or in the center of a dining table. I conjured that all up in my mind at the age of 10 while day dreaming about a family that cooked more than meatloaf with cheddar cheese on top and sauce made of ketchup & mashed potatoes, & bought Hostess Cupcakes & Twinkies home {Cupcakes for my mother, Twinkies for me}. While I was day dreaming, there was a family living out my early, mid-morning & evening fantasies. The McCartney's! As in Paul {of Beatles & Wings fame}, Linda {of photography & Wings fame} Stella {of Stella McCartney fashion fame} Mary {of...current cookbook fame}... Did I miss someone? I think I may have missed a sibling.

According to Mary McCartney they always had Linda's Lemon Drizzle Cake in their kitchen. It was part of their home. After making this cake I can see why. It's so easy to make, lemony & fresh tasting. It's a new FaV. Isn't funny about dreams you just won't let go of. They eventually come true if you just remember & wait. Even if it involves warm squishy cake!



Linda McCartney's Lemon Drizzle Cake


Flour for dusting the pan
1 stick butter, softened plus more for greasing
3/4 superfine sugar
2 large free-range eggs, beaten
Finely grated zest and juice of 3 lemons
1 1/2 cups all purpose or spelt flour
2 tsp baking powder
1/4 cup organic milk
1/2 cup confectioner's (powdered) sugar, sifted

Preheat the oven to 350 degrees and butter and flour a 9-inch nonstick loaf pan.

In a medium mixing bowl cream the butter and superfine sugar together with a wooden spoon (or electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of lemon juice and mix well again. Then beat in the milk.

Pour the batter evenly into the prepared loaf pan and bake for 45 minutes.

In the meantime, mix the remaining lemon juice and confectioner's sugar together in a small bowl to make a glaze.

When the cake is done, take it out of the oven and let cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed.

It is ready to eat!


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