my photos

take one lemon ...

A good lemon will feel heavy for its size and have a finely textured skin. As it ripens, the skin becomes thinner and more juice will develop. At one time lemons were so expensive only nobility could enjoy them!



So I took my lemon and made this, a basic 7oz Victoria sponge mix, and in the mix added the zest and a little of the juice. I was taught at school to take however many eggs you are going to use and weigh them, then use equal quantities of all other ingredients, and this method does work. Baked in a 2lb loaf tin, using one of the marvellous Lakeland loaf tin liners. Once cool, I used the remaining juice with icing sugar to make a drizzle.



I waited until J got home from work before I cut into it, promise! He enjoyed his, as you can see, although he did suggest, however much he likes my cakes, that I don't get back in the habit of baking. His plan for today is to get back on the celery!