Saturday, 20 September 2008

Garn's Lemon Cake

Garn's funeral was yesterday and I made her lovely lemon cake to take along. It brought back some happy memories of Garn. My niece Chelsea ate four pieces. Garn would've liked that.
I told the story about when I was working at Lansdowne Publishing, how Margaret Fulton came for afternoon tea so we were all told to bring something. Naturally I took Garn's Lemon Cake. Margaret brought along a similar cake made with oranges instead of lemons, but rather like Margaret herself, it was a bit dried out and not very nice. Garn's was much better.
As I mentioned this cake was very popular with friends and friends of friends so I thought I'd put the recipe on here for people who have lost the recipe or never got a chance to try it.
4 oz butter (at room temp)
2 tsp finely grated lemon rind
2/3 cup castor sugar
2 eggs
3/4 cup SR Flour
1/2 cup plain flour
pinch baking powder
1/3 cup milk
1/4 cup lemon juice
1/4 cup castor sugar
Combine softened butter, lemon rind, sugar, eggs, sifted flours, baking powder and milk and beat on medium speed until mixture is smooth and changes to a creamy yellow colour.
Pour into a well greased loaf tin and bake in a moderate (180 degree) oven for 45 minutes.
*Special Garn Tip: tap tin on bench a few times to shift any air bubbles
Leave cake to cool slightly in tin. Combine lemon juice and sugar in saucepan. Stir over heat until sugar dissolves. Bring to boil (keep an eye on it), then pour over cake in tin. Leave to cool then remove from tin and dust with icing sugar.
Also good served warm with vanilla ice cream.

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