Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Lemon Drizzle Traybake August 14, 2014

Lemon DrizzleThis is always a favourite.A nice moist cake with a lovely crunchy top.

 

Ingredients

225g butter, softened

225g caster sugar

275g self-raising flour

2 teaspoons baking powder

4 eggs

4 tablespoons milk

finely grated rind of 2 lemons

For the topping

175g granulated sugar

juice of 2 lemons

 

Method

Line your tin/dish with baking parchment to fit the base and sides, I used a Pyrex dish 30 x 23 x 4 cm.

Pre-heat the oven to 160°C/Gas 3.

Measure all the ingredients for the traybake into a bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.

Bake in the middle of the pre-heated oven for about 40-45 minutes or until the traybake springs back when pressed lightly with a finger in the centre and the sides are begining to shrink away from the dish.

Allow the traybake to cool in the tin for a few minutes while you make the topping.

To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it’s still just warm.

Cut into about squares when cold.

The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup and leaves the sugar on top. Do allow the cake to cool a little though – if it is too hot the syrup will run straight through.

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Lemon Sponge Birthday Cake August 2, 2013

Birthday

A Gerbera flowering birthday cake for my daughter in law. Happy birthday Beth!

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

pinch of salt

zest of 1 lemon

3 Tbsp lemon curd

 

To decorate

lemon buttercream

500g white ready to rool fondant

small amount of red, yellow & green fondant, to make the flowers and leaves

 

Method

 

Preheat the oven to 180C/gas 4.

Grease and line with baking parchment paper, two sponge tins.

Cream the butter and sugar together until pale, light and fluffy.

Add the egg, one at a time, beating after each addition.

Sift in the flour and salt, and beat again.

Add the lemon zest and fold in.

Divide the mixture between the tins and smooth over with a spatula.

Bake for 25 – 30 minutes until well risen, golden brown and begining to shrink from the sides of the tin.

Allow to stand for 5 minutes then place on a wire rack to cool completely.

Once cold, spread one cake with lemon curd, the other with half of the lemon buttercream and sandwich together.

Crumbcoat the whole cake with the rest of the lemon buttercream and place in the fridge for an hour.

Roll out the white fondant and cover the cake, smoothing over as you go.

Using flower cutters, cut out flowers from the red and yellow fondant, leaves from the green fondant, attach these to the cake with a tiny dab of water.

Prefferably keep the cake under a food net or cardboard cake box rather than a plastic container.

 

Lemon buttercream

 

110g butter, room temperature

2 Tbsp fresh lemon juice

2 tsp lemon zest

500g icing sugar, sifted

 

Method

 

Beat the butter, lemon juice, lemon zest and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until smooth and creamy.

 

 

 

Orange Drizzle Cake May 6, 2013

Orange Drizzle

This is a great recipe as you can change it into a lemon drizzle, or coffee cake if you like. You can also use plain whole-milk yogurt, vanilla yogurt or buttermilk. You can even throw a handful of bluberries in there if you like. I like to use olive oil but if you prefer vegetable oil that would work just as well.

 

Ingredients

 

1 1/2 cups plain flour

2 tsp baking powder

1/4 tsp salt

1 cup buttermilk (or plain whole-milk yogurt, or vanilla yogurt)

3/4 cup granulated sugar

3 large eggs

1/2 cup olive oil (or vegatable oil)

1 tsp orange extract

zest from 1 orange

 

Method

 

Preheat oven to 175/gas 4. Grease a springform pan.

In a medium bowl combine the flour, baking powder and salt. If using blueberries, place them in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.

In another medium bowl combine the buttermilk or yoghurt, sugar, eggs, olive oil, orange extract and zest. Mix well, then add to dry ingredients. Mix until you can’t see any clumps of dry flour.

Pour batter into prepared pan and sprinkle blueberries on top if you’re using them. Bake for 45-55min, until the cake is golden brown and the sides begin to pull away from the pan.  Let cool for 5 minutes before turning out onto a rack to finish cooling.

Once cooled, if you want to, mix 4 Tbsp icing sugar (sieved) with some juice from the orange to make a runny, but not too runny icing to drizzle over the cake. Enjoy with a nice cuppa 🙂

 

Lemon Curd Cupcakes September 9, 2012

 

These are lovely, sweet and tangy at the same time.

 

Ingredients for the cupcakes

 

110g/4 oz butter

125g/4 1/2 oz sugar

1/2 tsp vanilla extract

2 eggs

zest of 1 lemon

175g/6 oz plain flour

2 tsp baking powder

100ml/3 1/2 oz plain or vanilla yoghurt

 

For the frosting

110g/4 oz butter

250g/9oz icing sugar

100g/3 1/2 oz lemon curd

 

To decorate

4 Tbsp lemon curd

 

Method

 

Preheat the oven to 180C/gas mark 4. Line a 12 hole muffin tin with paper cases. Beat the butter and sugar until light and fluffy. Beat in the eggs, lemon zest and vanilla.

Sift in the flour and baking powder, then gently fold into the mixture along with the yoghurt until well combined.

Divide the mixture between the paper cases and bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes before placing on a wire rack to cool completely.

Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth and creamy. Beat in the lemon curd until well blended. Spoon the frosting into a piping bag fitted with a plain nozzle, then pipe the frosting in swirls on top of the cakes. Place a small amount of lemon curd on top of the frosting to finish.

 

 

Lemon and White Chocolate Biscuits September 3, 2012

Ingredients

 

125g butter, softened

125g caster sugar

1 tsp lemon extract

1 egg

450g plain flour

1 tsp baking powder

2 Tbsp milk

300g white chocolate

 

Method

 

Pre heat oven to 170C/gas mark 3. Line two – three baking sheets with baking parchment.

Beat the butter and sugar in a large bowl until pale and creamy. Add the lemon extract and beat for a further 30 seconds. Beat in the egg until just combined. In a separate bowl combine the flour and baking powder. Mix into the butter mixture, adding enough of the milk to make a dough. Chill for 45 minutes.

Roll out the dough on a lightly floured surface to about 4mm/¼in thick. Using a 6-cm (2½ in) round cutter, cut the dough into rounds then transfer on to the prepared trays.

Bake for 15–18 minutes, or until lightly golden. Allow to cool slightly then transfer to a wire rack and allow to cool completely. When cool, melt the chocolate in the microwave, 30 seconds at a time.  Half dip the biscuits into the chocolate then leave to set on baking parchment in a cool place.

 

 

Lemon Cookies August 3, 2012

Makes about 20 quite large cookies. Nice and crispy on around the edges and soft in the middle. You could substitute orange for the lemon if you liked.

Ingredients

2 eggs

140ml sunflower oil or olive oil

150g caster sugar

175g self raising flour

grated zest of 1 lemon or 1Tbsp lemon juice plus 1 dessert spoonful

100g icing sugar

Method

Preheat oven to 200C/gas mark 6. In a large bowl, beat the eggs, then add the remaining ingredients, except the 1 dessert spoonful of lemon juice and the icing sugar, and mix together until smooth (a wooden spoon will do the job easily). The mixture will be quite runny.Line a couple of baking sheets with baking paper and place small spoonfuls of the mixture on the sheets (allowing space for the biscuits to spread) and bake for about 15 minutes until cookies are light golden brown. Transfer to a cooling rack when ready. Once completely cooled, mix the dessert spoonful of lemon juice into the icing sugar and drizzle over the cookies. These will keep well for several days in an airtight container.

 

Lemon and White Chocolate Cupcakes June 26, 2012

Makes 12 – 18

 

Ingredients, for the cupcakes

 

120g butter, room temperature

150g caster sugar

grated zest of 1 lemon

2 large eggs, room temperature

200g self-raising flour

1 tsp baking powder

125ml milk

50g white chocolate chips

 

For the white buttercream

 

120g butter, softened

200g  icing sugar, sifted

50g white chocolate, melted and cooled

 

To decorate

 

50g white chocolate chips

grated lemon zest (optional)

 

Method

 

Preheat oven to 180C/gas mark 4. Line a cupcake tin with cupcake cases. Sift the flour and baking powder together and set aside.

Cream the butter and sugar together until light and fluffy. Add the lemon zest and the eggs one at a time, beating well after each addition. Mix in half the flour, then half the milk. Repeat with the remaining flour and milk. Finally stir in the white chocolate chips.

Spoon the mixture into the cases and bake for 18 minutes. Place on a wire rack to cool completely.

To make the buttercream, cream the butter in a bowl and gradually add the icing sugar until smooth and creamy. Add the cooled, melted chocolate and continue creaming until fully combined. Pipe the buttercream onto the cakes and garnish with the white chocolate chips.

 

 
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