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mummiez & daddiez magazine May - June Issue 2013

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Zesty Lemon Cake<br />

Basic cake mix is great; it dispenses with the need<br />

to buy flour, sugar and butter for the sponge.<br />

However, I usually use milk instead of water and<br />

I’ll always flavour the sponge. This one has lemon,<br />

but you can use vanilla essence, chocolate chips,<br />

orange, or whatever takes your fancy. This is so<br />

cheap the lemon costs more than the sponge mix!<br />

Serves 4<br />

Ingredients:<br />

Value sponge mix<br />

50ml milk<br />

1 lemon, grated and juiced<br />

A few heaped tablespoons of icing sugar<br />

Preheat oven to 200degrees/gas mark 6.<br />

Grease an ovenproof dish with butter or buttery<br />

spread.<br />

Following the instructions on the packet, substitute<br />

milk for water. Add the grated rind of the lemon<br />

and half the lemon juice to sponge mix and whisk<br />

for around a minute, making sure the mix gets<br />

plenty of air. You can use an electric whisk if you<br />

have one. Turn out the mix a greased ceramic bowl<br />

and bake for around 20-25 minutes, until a skewer<br />

placed in the sponge comes out clean.<br />

Add a few drops of hot water to the icing sugar so<br />

that it dissolves into a thick paste. Add the rest of<br />

the lemon juice and stir until combined into a<br />

gooey paste. Pour over the cake and allow it to set<br />

for an hour or two. Enjoy with vanilla ice cream or<br />

a cup of tea.<br />

If you do not want to use lemon then use the<br />

bottled juice. Use around 4-6 tablespoons in the<br />

sponge mix and a couple of tablespoons in the<br />

icing. You own get as zesty a flavour though.<br />

Leroy Robinson

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