I love baking loaf cakes. There is something so homely and humble about this style of cake, which lends itself to countless flavours. Continue reading
Archive | lemon RSS feed for this section
Lemon microwave mug cake
25 Aug
I know I am late to the party but how much fun are microwave mug cakes? A handful of ingredients, a few minutes prep, a quick blast in the micro and blam! Dessert is ready. Continue reading
Lemon poppyseed cake recipe
18 Aug
After a yet another raid on my mother-in-law’s lemon trees I knew a citrus cake would be in order. These lemons she grows are unlike anything I’ve ever bought: juice, plump and plenty of gorgeous flesh just begging to be grated into a sweet treat.
We have planted several citrus trees but they didn’t get the memo that they are actually meant to produce fruit. Instead they are barren, spindly looking things that need to have a long, hard look at themselves
This lemon poppyseed cake is always a hit, wherever it goes. I’ve made it many, many times and even non-cake eaters always want a slice.
I was inspired by the recipe in my beloved but now MIA cookbook Australian Women’s Weekly’s Quick Mix Cakes. Without this book I am bereft. I vaguely recall lending it to someone but I can’t recall who. If it was you, please boomerang it back J
I dust my cake with icing sugar but feel free to top with cream cheese icing – get the recipe here: https://thehungrymum.com/2015/05/14/donna-hay-carrot-cake-with-cream-cheese-frosting/ – or your favourite citrus-scented frosting.
GATHER:
185g diced butter at room temperature
Grated rind of one large or two smaller lemons
3 eggs
2 cups self-raising flour
¾ cup of milk
20g poppy seeds
¾ cup caster sugar
LET’S GET TO IT:
Preheat oven to 170C. Line a large loaf pan with non-stick baking paper.
Place all ingredients, except the seeds, into the bowl of an electric mixer and blend on low speed until all combined. Increase speed until mixture is smooth. Stir in seeds with a spoon.
Scrape into pan and gently smooth the surface with a palette knife.
Bake for 45 minutes/until a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes, then remove from tin and cool cake completely on wire rack.
Dust with icing sugar before serving.
Butter lemon heart cookies
12 Jul
Regular readers will know that The Hungry Dad recently raided his mum’s lemon tree for my baking pleasure. Our lemon bowl is still plentiful but another recent visit to mum-in-law’s house resulted in yet more lemons coming home with us. Continue reading
Lemon baked doughnut recipe
4 Jul
My love of baking is legendary but what you may not know about me is that I love politics. Before you click ‘unfollow’, hear me out: I’m not going to share my politics with you, nor bore you with stats. I just find elections exciting and the democratic process fascinating. Plus there’s always a cake stall for which I undertake a marathon baking effort. Continue reading
Lemon delicious pudding
22 Jun
If you have been playing along at home you will know that we are the proud owners of many kilograms of lemons that The Hungry Dad picked from his mum’s lemon tree. I have been busy coming up with ways to work their citrusy goodness into all manner of baking. This is not a difficult task, as I am utterly in love with lemon cakes/tarts/biscuits/cookies… Continue reading
Lemon poppyseed cupcakes with lemon curd
10 Jun
I love lemon! And it just so happens that the Hungry Dad conducted a raid on my mother-in-law’s lemon tree recently, meaning our lemon bowl doth overflow. We will be taking Beyonce’s advice and making lemonade and I have already turned these luscious citrus fruits into a swoon-worthy pudding, and these beautiful lemon poppyseed cupcakes.
I had some lemon curd in the fridge so I decided to add a creamy, lemony filling to each cake to really make these cupcakes pack a lemon punch.
I have a feeling I will be making these again very soon – this batch vanished in the blink of an eye when I shared them with my work colleagues in exchange for a donation to MSF.
They are fast and simple to make, and you can freeze the un-filled cakes for a few weeks if you need to.
GATHER:
185 grams diced butter at room temperature
Grated rind of one large or two smaller lemons
3 eggs
2 cups self-raising flour
¾ cup of milk
20g poppy seeds
¾ cup caster sugar
170 grams lemon curd
LET’S GET TO IT:
Preheat oven to 170C. Line a 12-hole cupcake pan with wrappers..
Place all ingredients, except the seeds and curd, into the bowl of an electric mixer and blend on low speed until combined.
Increase speed of mixer and mix until mixture is smooth.
Stir in seeds with a spoon.
Pour into cupcake wrappers
Bake for 26-ish minutes/until a skewer comes out clean.
Set aside to cool completely, then use a small sharp knife to cut a circle out of the middle of each cake. Do not cut down to the bottom. Set piece aside, add a tablespoon of curd then gently replace cake core.
How to make lemon meringue pie – a recipe
1 Aug
A confession before we continue: I did not make this luscious looking creation. Rather, The Hungry Dad and Miss7 whipped it up for a family lunch at my mum’s house recently. I’m lucky – I married a man who is a great cook and our first born also loves cooking (especially desserts!).
They chose this recipe from my ever-present copy of Australian Women’s Weekly ‘Bake.’
It is no exaggeration to say this pie was the hit of the lunch – everyone was full of compliments for my hubby and daughter. So proud!
GATHER:
½ cup cornflour
1 cup caster sugar
½ cup lemon juice
1 ¼ cups water
2 teaspoons finely grated lemon rind
60g butter, diced
3 eggs, separated
½ cup caster sugar, extra
pastry
1 ½ cups plain flour
1 tablespoon icing sugar
140g cold butter, diced
1 egg yolk
Approx 2 tablespoons iced water
LET’S GET TO IT:
Make pastry:
Process flour, icing sugar and butter until crumbly. Add yolk and enough iced water to process until it all comes together. Knead dough on floured surface until smooth. Wrap in plastic wrap and put in fridge for 30 mins.
Tart:
Grease 24cm round loose-bottomed fluted flan tin. Roll out pastry between sheets of baking paper until large enough to line tin. Carefully ease into pan, using rolling pin as guide. Gently press into base and sides, trim edges, then place in fridge for 30 mins.
Preheat oven to 220C.
Place dough-lined tin on oven tray and line with baking paper, fill with baking weights and bake for 10 minutes. Remove weights and paper and bake another 10 minutes. Cool, turn oven off.
Combine cornflour and sugar in medium pan and slowly stir in juice and water until smooth. Cook, stirring, over high heat until mixture boils and thickens.
Reduce heat and simmer while stirring for one minute.
Remove from heat and stir in rind, butter and yolks. Allow to cool.
Spread filling into case and bake preheat oven to 220C.
Beat egg whites in bowl of electric mixer until soft peaks form and gradually add extra sugar, beating until sugar dissolves (it shouldn’t feel grainy).
Spread meringue mixture on top of tart and bake for 2 minutes / until golden.
Serve cold with cream or ice cream.
Popular posts on The Hungry Mum
Lavender & lemon cake
Easter brownie cookies
Easy raspberry butter cake – click here for recipe https://thehungrymum.com/2012/05/04/easy-raspberry-butter-cake-11/
Chocolate brownie tart
Salted caramel brownies
Home-made Monte Carlo biscuits / cookies
Lemon meringue pie
Margarita tequila cake
the hungry mum 