It’s The Gammon Kitchen’s 6 month sort of birthday! Hi to all of you who have been with me from the start and welcome to my new followers. Thank you to each and everyone of you who has liked, commented or followed my journey and I hope you stick around! I’ve been a bit quiet on here over the last couple weeks. In all fairness, I’ve only missed two posts but my presence on social media has taken a back seat whilst I’ve been focussing on my day job. The joys of working in customer services during a busy summer sale period! The slight break has given me time to refresh and I’m ready to get back into the kitchen and share more of that with you.
June has been such a wash out in Britain. We’ve had non-stop rain, thunderstorms and even some cold days. It’s grim. July hasn’t exactly started any better either but here’s hoping for some improvement. The UK isn’t just suffering due to the weather though, we’ve been hit with political and economic bombshells that have turned the whole country a bit mental. Whilst I don’t agree with the decision that has been made, life is certainly too short to worry about such things and we all need to move on, drown our sorrows into some chocolate cake and then be positive for the future.
Before moving on, let’s look back at The Gammon Kitchen’s posts during the month where I turned half vegan. As in I tried to be vegan, managed a few days, went vegetarian for a further few days then kinda gave up but still want to try to go back.
Recipe Review: Sabrina Ghayour’s Feta Bites / What I Ate In A Day #9 / Recipe: Salted Caramel Pineapple Wedges / A Vegan Food Shop / Recipe: Chickpea, Spinach and Potato Curry / What I Ate In A Day #10 – Vegan EditionWhat I Ate In A Day #10 – Vegan Edition / My Vegan Week / Recipe: Sweet and Salty Pecans / Recipe Review: Leon’s Lemon Cake / My Hero Ingredients / Recipe: Pimped Up Kidney Beans / Summer is Coming
Tyler’s just had a birthday. To celebrate I told him I would make him any cake he wanted, his choice. Anything at all. He chose a lemon drizzle cake. I’ve made a few lemon drizzle cakes in the past, they’re generally easy to execute and delightful to eat, but the one I’ve made more often than any other is the lemon cake from the Leon Family & Friends cookbook. That’s Leon as in the healthy fast food chain restaurants that are often found near train stations and the like and who do the most awesome pink lemonade. This isn’t a healthy recipe (I did suggest trying a vegan cake but it was quickly dismissed) but who wants healthy on their birthday. Tyler’s birthday was all about a good breakfast, watching football and eating cake. Any man’s dream, surely?
Not only is this cake ridiculously good, it’s also ridiculously easy and (possibly my most favourite point) makes very little washing up. Read on to find out what you do.
The recipe uses ounces which is odd but I always stick to it so will carry on doing so here. You need 4oz soft butter, 6oz self raising flour, 6oz caster sugar, 2 eggs, 1 teaspoon baking powder, 4 tablespoons milk and the grated zest of one lemon. You simply bung all the ingredients into a food processor and whiz it up to make a smooth batter, then pour it into a lined loaf tin and bake for around 50 minutes in an oven pre-heated to 180°c. It’s done when a skewer comes out clean.
My food processor has decided to go to kitchen appliance heaven so I used the old fashioned method of creaming the butter and sugar together then adding the eggs, giving it a good beat then folding in the rest of the ingredients. A workout as well as some kitchen sorcery. Win-win.
Once the cake leaves the oven, let it cool a little before pricking all over then drizzling over the icing which is simply 12 tablespoons of icing sugar mixed with the juice of one lemon. Leave it to set and devour, slice by delicious slice.
I really love this recipe. A child could make it, nay, my dad could make it, it’s that easy. The Leon cookbooks are totally worth buying too, they’re great for good , honest family food.