Thursday, 23 July 2009

Getting better with baking

Well im back at home at last, it's been a while. After a couple of days of feeling rubbish I now feel a bit better – still rocking the bun in the oven look though. I also have really odd pains in my shoulders, apparently they have a nerve which links them to the diaphragm. Seriously how does evolution theory OR intelligent design account for all the pointless crpa in our bodies. Appendixes, random nerves, wisdom teeth WHY? Sounds like not so intelligent design to me, kind of like those penknives you can buy with loads of pointless blades which only serve to poke you when you're just trying to get out the hoofpick or the miniature compass.

I thought you all might like an update on my latest adventure; I have baked a lemon cake. I used a recipe I found online then i modified it (see the brackets)

Today is the first day I have really been able to eat so it's nice to have something yummy.


  • 1 1/2 cups all-purpose flour (I subbed about ¼ of a cup for almond meal)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil ( I used walnut oil, makes it yummy and nutty)
  • 1/3 cup freshly squeezed lemon juice

    For the glaze:

  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice (I used the juice of 2 lemons and added honey the reduced it)


    Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

    Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

    Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

    When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

    For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. (for my glaze I juiced 2 lemons added enough honey then bubbled it down to the right consistency)


    When the time comes to eat it add yogurt of the greek variety, and some berries. Or cream or (and this is actually crazy good) soft goats cheese and honey

    Keep smiling


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