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