Saturday, March 12, 2011

When life gives you lemons, make Lemon Drizzle Cake!

I'd been promising Rob a lemon cake since his birthday, and I found some yummy Meyer lemons at Whole Foods. I decided that Jamie Oliver's Lemon Drizzle Cake recipe would be a nice choice, and after perusing the recipe, Rob approved. However, I didn't have any poppy seeds, self-rising flour or an 8" spring form pan, all of which were called for in the recipe. I decided to nix the poppy seeds, and use my 9" spring form pan and hope for the best. The internet also informed me that I could substitute 1 cup of self rising flour with 1 cup of all-purpose flour, 1/2 teaspoon salt and 1 1/2 teaspoons baking powder. The results were a delicious treat that was thoroughly enjoyed by Rob and even me, despite my less than enthusiastic opinion of things lemon flavored.
Figure 1: Drizzling the lemon glaze over the cake.
Figure 2: Bon appetit!



2 comments:

  1. Mike and I went to a cupcake shop in State College last night where they had lemon cupcakes with cream cheese icing and filled with lemon curd. They were amazing, as I'm sure this was too!

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  2. mmmm, cream cheese frosting rules. i may have to add carrot cake on my list of things to make in the near future . . .

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