A drizzly kind of a day today calls for lemon drizzle cake. I found this recipe in my aunt’s handwritten book of family recipes. It’s titled ‘Baba’s cake’... Baba meaning grandma in Ukrainian. It’s nice to keep them close and all those wonderful memories alive by cooking their recipes. Sometimes I feel they are all in my kitchen cooking with me.....I have the most wonderful memories of my grandmother and both my aunts crowded into the kitchen cooking up a feast. Whenever they cooked together it was a production line of colossal proportions. There would be food for days. As a child I remember being captivated by the melody of it all...I would soak it all in...the laughter, the atmosphere, the love. It was always so much fun and every time without fail we would joke and laugh so much we'd be in tears. Good hearty belly laughs. Every time we'd go to cook, my aunt Natalie would sit with her notebook and pen and say..."tell me the recipe one more time". Fortunately she was the one who wrote it all down. Without her handwritten notebooks, these recipes would be lost forever.
I miss those days... so much. I guess it's why cooking is such an important part of my life today. It's not just about memories and times that have past, but about keeping their legacy going. It's about making new memories with my girls and passing on a little bit of that wonder and magic I was surrounded by as a child.
I hope you love this recipe as much as I do. It's my kind of recipe....more or less equal proportions of ingredients and throw everything into a bowl and mix. This recipe is great for days when life gives you lemons......Enjoy xx
185g butter at room temperature
185g carter sugar
185g self raising flour
1 teaspoon baking powder
finely grated rind from one lemon
1/2 teaspoon vanilla bean paste or extract
Juice from one lemon extra (optional)
100g raw sugar
juice of one large lemon
Generously grease a round bundt tin with butter and flour.
Beat eggs, sugar, butter, vanilla and lemon rind until pale and fluffy.
Add flour, baking powder and salt.
If you like it extra lemony add 100ml lemon juice slowly.
Mix well and spoon into greased and floured tin.
Bake at 180 degrees for 40 minutes.
Meanwhile in a small saucepan dissolve 100g raw sugar into the juice of one large lemon. Stir on low heat until dissolved. Set aside.
When baked, remove from oven and allow to cool slightly. Pour drizzle syrup over cake while still in cake tin. Allow to sit until cake cools a bit and soaks up the drizzle.
Invert onto a cake plate. Serve warm.
Serve with sprigs of lemon thyme and if you go by my aunt's recipe a dollop of cream or ice-cream won't go astray either.
Happy Baking! :)