It may look as if I've lost my blogging mojo. I haven't, I'm just very busy. One of my best buddies from Perth is visiting. I'm happy to say we are having as much fun shopping and going to the movies as we did when we were 16. We just need to stop and have coffee more.
This is the cake I made on this day in 2006.
PS Thanks to everyone who has dropped by recently and left comments. I apologise I haven't had the time to respond.
Here is the David Herbert recipe which I first discovered when I had lunch at Arfi's house.
Lemon Cake
by: David Herbert
185g unsalted butter, softened
3/4 cup caster sugar
1 Tbs finely grated lemon zest
3 eggs, lightly beaten
1 1/2 cup self-raising flour, sifted
1/2 cup sugar
1/4 cup lemon juice
Preheat
the oven to 160C. Grease a 23 x 12 cm loaf tin and line the base with
baking paper. In an electric mixer, beat the butter, caster sugar and
lemon zest for 2-3 minutes, or until soft and well mixed. Gradually add
the beaten eggs, alternating with a spoonful of the flour, mixing well
after each addition. Fold in the remaining flour and mix gently until
smooth. Spoon the batter into the prepared loaf tin and smooth the
surface. Bake for 50-60 minutes (my oven only took 45 minutes), or
until golden and firm to the touch. A skewer inserted in the centre
should come out clean. Turn out onto a wire rack.
Mix together the
sugar and lemon juice until just combined, without letting the sugar
dissolve. Quickly spoon the sugar mixture over the top of the warm
cake. The juice will sink into the cake and the sugar will form a crunchy topping
