< Summer
< Summer Food

Marshmallow Snowballs
Love Heart Biscuits
Blackberry and Apple Slices
Gooseberry Fool
Cherry Picking
Frozen Bananas
Lemon Drizzle Cake
Raspberry & Apple Palmiers
Making a Giant Teacake
Plum Squares
Bottled Fruit
Blackberry Polenta Cake
Trifle in a 'Trifle'
Pears in Lemon Juice
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Dough Balls
Kids' Summer Cup
Primrose Salad
Food by Firelight
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Buttermilk Cake
Maypole Cake
Flowers to Eat
Elderflower Cordial
Vanilla Ice-Cream with Orange Toffee and Cowslips

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.