< 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

Buttermilk Cake

Use bought or home-produced buttermilk in this deliciously moist no-frills mix – a big hit with children who like slabs of plain cake for tea.

75g butter
150g caster sugar
150ml buttermilk (use the leftover from butter-making)
200g self-raising flour
Zest of ½ unwaxed lemon, grated

Preheat oven to 180ºC/Gas Mark 4. Line a 21cm x 11cm x 6cm loaf tin. Mix the butter and sugar together until slightly creamy. Slacken the mixture with half the buttermilk, stir in half the flour, then add the rest of the buttermilk, flour and lemon zest. Pour into prepared tin and bake for 30 to 40 mins. Leave in the tin to cool before turning out.