< Kitchen
< Afternoon Tea

Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

Lemon Drizzle Cake

Drizzled with a zesty lemon sauce, this makes a great cake for afternoon tea. Make it in round or heart-shaped tin, decorate around the base with fresh flowers and it will look as good as it tastes.  

200g butter, softened
200g caster sugar
3 large eggs
Grated rind and juice of one lemon
200g self-raising flour
4 tbsp caster sugar

For the filling:
100ml double cream
3 tbsp lemon curd

For the lemon sauce:
100g sugar
2 tbsp cornflour
Juice and grated rind of 3 lemons
250ml water

Preheat the oven to 180 degrees C/Gas Mark 4. Grease and flour a high-sided round or heart-shaped tin approx 25cm wide.
Cream the butter and sugar together until light and fluffy. Gradually mix in the eggs one by one. Add the lemon zest, then gently stir in the flour. Pour into the tin and bake for 30 - 40 mins, until golden and a skewer inserted into the centre comes out clean.
Remove the cake from the tin and skewer all over using a fork or kebab stick. Sprinkle the top with the sugar then pour over the lemon juice. Leave to cool.

For the filling:
When cool, slice the cake into two layers, and put the bottom layer on a serving plate. Whip the cream lightly then mix together with the lemon curd. Spread the mixture over the bottom layer of the cake, then place the other layer on top.

For the lemon sauce:
Mix the sugar and cornflour in a heavy-based saucepan. Pour in the lemon juice, rind and water and heat, gently stirring all the time, until the mixture thickens. Remove from the heat and serve warm with the lemon drizzle cake.