Showing posts with label Lemon drizzle cake. Show all posts
Showing posts with label Lemon drizzle cake. Show all posts

Saturday, November 7, 2020

Lemon Drizzle Cake


 

In Murder in the Margins, the position of writer-in-residence at the Open Book takes American Gothic writer Penelope "Pen" Parish overseas to Upper Chumley-on-Stoke, England.

 

Penelope makes new friends, solves a murder and discovers British cuisine like fish and chips, bangers and mash, steak and kidney pie and of course, an array of cakes and other sweets made by Lady Fiona Innes-Goldthorpe (Figgy to her friends) who runs the tea shop in the Open Book.


Pen is thrilled when American romance writer Charlotte Davenport, the future duchess of Upper Chumley-on-Stoke, invites her for afternoon tea.


"She had barely sat down when there was a tap on the door and a butler in a uniform resplendent with gold buttons came in bearing an enormous silver tray set with tea things and a tiered serving dish holding dainty crustless sandwiches on one level and delicate pastries on another."

 

One of the goodies on the tea tray was lemon drizzle cake, which quickly became a favorite of Pen's.

 

This recipe was adapted somewhat from several recipes on the Internet.  The glaze calls for "castor sugar," which we call superfine sugar.  I couldn't find any in our grocery store so I whirled the sugar in my food processor and it turned out fine.  


Your baking time may vary.  Mine took longer but check frequently.

 

Ingredients

 

1 cup butter, softened  
2 cups plus 3 tablespoons all-purpose flour
5 ½ teaspoons baking powder
¼ teaspoon kosher salt
Finely grated zest and juice of 2 lemons
2 ¼ cups granulated sugar (separated)
4 large eggs
¼ cup milk 

 

Heat oven to 325 degrees.  Grease a 9-x-12-inch loaf pan and line with parchment paper, allowing a 2-inch overhang on the long sides.

 

Whisk together flour, baking powder, salt and lemon zest.

 

Beat butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy.

 

 Beat in eggs, one at a time, until incorporated.  Beat in milk (mixture will look curdled.) 

 

Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.

 


 

 

Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. 

 


 

Let cool for 10 minutes.

 

Mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. You may need more or less lemon juice depending on the size of your lemons.

 



 

Poke holes all over the top of the cake with a skewer.

 


 

While cake is still warm (but has cooled for ten minutes), spoon the sugar mixture evenly over the top. It will sink into the cake and form a crunchy sugar layer on top. 

 

Remove from pan when completely cool.

 


 

Amazon

Barnes & Noble 

Out Now!

The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.

Penelope Parish has hit a streak of bad luck, including a severe case of writer's block that is threatening her sophomore book. Hoping a writer in residence position at The Open Book bookstore in Upper Chumley-on-Stoke, England, will shake the cobwebs loose, Pen, as she's affectionately known, packs her typewriter and heads across the pond.

Unfortunately, life in Chumley is far from quiet and when the chairwoman of the local Worthington Fest is found dead, fingers are pointed at Charlotte Davenport, an American romance novelist and the future Duchess of Worthington. Charlotte turns to the one person who might be her ally for help: fellow American Pen. Teaming up with bookstore owner Mabel Morris and her new friend Figgy, Pen sets out to learn the truth and find the tricks that will help her finish her novel.

 "I love this premise of this book. Small town England, bookstores, and royal families tied in. Swoon!...MURDER IN THE MARGINS should definitely be on your list of books 

to read this year!" 

Fresh Fiction

 

Sunday, April 30, 2017

Welcome our guest Hannah Dennison + book #giveaway!

Buy Link


British transplant Hannah Dennison is the author of The Vicky Hill Mysteries (Constable Crime) and The Honeychurch Hall Mysteries (Minotaur), both set in the wilds of the Devonshire countryside. Hannah originally moved to Los Angeles to pursue screenwriting. She has been an obituary reporter, antique dealer, private jet flight attendant and Hollywood story analyst. Hannah has served on numerous judging committees for Mystery Writers of America and is currently serving on the MWA board for 2016-2018. 



Now living in Portland, Oregon with her husband and two insane Vizsla dogs, Hannah’s heart remains in England. She is a passionate supporter of the Society for the Protection of Ancient Buildings, the Historic Houses Association, and the National Trust. She enjoys all country pursuits, movies, theater and seriously good chocolate. 





*** 
Don't miss Hannah's giveaway below!


Lemon Drizzle Cake (Without The Drizzle)


It’s great to be back at Mystery Lover's Kitchen once again. 

I hope your readers will enjoy the recipe for my quintessentially English Lemon Drizzle Cake—although the moment my American husband spied it cooling in the kitchen he asked, “Where is the frosting?”  He has a good point. If you make this cake the traditional old-fashioned way, there is no frosting. But of course you can always sprinkle it with confectioners sugar (we call it “Icing Sugar” in the UK) or even whip up some sugar, butter and a tiny bit of milk to make a buttercream frosting if that’s what suits your fancy.

I picked Lemon Drizzle Cake in honor of Jane Wynne, who owns Dundridge Stables in Harberton, Devon. That’s the setting for Iris Stanford’s carriage house that is featured in The Honeychurch Hall Mysteries. Jane invited me to tea and baked the most delicious Lemon Drizzle Cake, and I’ve never forgotten it.


I have to say however, that the recipe here comes from Warren Williams, a fellow Brit whose fabulous technique ensures that the lemon syrup soaks into the cake itself, which is why this one really does not need any frosting. Yum!



Ingredients for the cake
6oz self-raising flour (it really is available in the USA if you look)
1 level tsp. of baking powder
6oz of softened butter
6oz of caster sugar (i.e. superfine, not powdered)
3 medium eggs
2 tbsp. of semi-skimmed milk
The finely grated rind of 3 lemons—must be finely grated

Ingredients for the Lemon syrup
The juice of 3 lemons, strained
4oz of caster sugar (i.e. superfine, not powdered)

Method
Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth. I cheated and used my Cuisinart.

 Spoon the mixture into a greased and base-lined 2lb loaf tin. You really want to line it with parchment paper otherwise the cake can stick to the bottom and it will be hard to get out.

Bake in a pre-heated oven at 180C or 350F for 1 hour or until cooked. You’ll know when it’s done when the cake seems to come away from the sides of the tin.

Keep the cake in the tin to cool whilst you make the syrup. Basically you’re just going to gently warm the lemon juice and sugar in a saucepan until the sugar has dissolved.

Next, use a skewer to pierce the top of the cake (still in the loaf tin) with deep holes. Pour the warm syrup over whilst the cake is still warm. Let it cool in the tin. This helps keep the syrup in the cake until it has all cooled down.

Turn out onto a wire tray.

When completely cool, slice and serve.

I had planned on garnishing my effort but the moment my back was turned … my husband cut a slice.

Enjoy!



Remember to line the pan with parchment paper.


GIVEAWAY

I am offering  a trade paperback of DEADLY DESIRES AT HONEYCHURCH HALL, 
the first Honeychurch Hall mystery, to one commenter. Leave your email so I can get in touch!  And tell me, do you enjoy history or mysteries set in historical places?


Learn more about Hannah on her website, and follow her on all her social media places!


Links:


SaveSave