Recipes: Lemon Drizzle Cake, Lemon Cheese/Curd, Lemon No-Churn Ice Cream
Anyone who knows me well knows better than to bring me chocolate, unless, of course, it’s Pavlides Greek chocolate; dark chocolate with a zingy, mouthwatering, gooey lemon filling.
Dark chocolate, yummy lemon filling
For as long as I remember, even as a small child, when everyone else went for chocolate or strawberry, I consistently went for lemon.
|Bring me lemons|
Lemons have such a distinctive taste, acidic, tangy, there’re just so, well, just so lemony!
I can’t say that cooking up a storm in the kitchen is my cup of tea, but BRING ME LEMONS and I’ll deal with them!
A week never goes by without me making at least one of the only three recipes I need;
Lemon curd/cheese (In Yorkshire we call it lemon cheese, so that’s what I’ll call it), lemon drizzle cake or lemon ice cream.
|Lemon tree very pretty|
I pass this beautiful tree everyday
I’ve at last managed to convince my little helper, my granddaughter Melina, that you can have too many cup cakes, the only thing she ever wanted to bake, and now, there’s no stopping us, and we’re whipping them up two at a time!
Mel’s lemon drizzle cake
|Lemon Drizzle Cake|
Ingredients for 2 cakes
250 g sugar
250 g butter (Room temperature)
250 g self-raising flour
2 tsp baking powder
5 eggs, lightly beaten
Zest of 4 lemons
Juice of 2 lemons
200 g icing sugar
Pre-heat oven 180 degrees C
Line 2 standard loaf tins with grease-proof paper and grease with butter
Beat sugar & butter
Beat in eggs, a little at a time
Fold in flour, and slowly mix in juice of 1 lemon
Mix in lemon zest
Divide mixture between 2 standard loaf tins
Bake in oven 45 minutes-1 hour (Insert a knife to test if done, when knife comes out clean, that’s it…done!)
Remove cakes from oven, leave in tins.
|Why make only one when you can make two?|
My little helper, Mel
Put icing sugar in a bowl and mix with juice of 1 lemon, if not runny enough, add a little water, it needs to be quite thick, but runny enough to pour.
Prick cakes all over with tooth pick,( I use a souvlaki skewer), pour sugar mixture all over surface of cakes while they are still hot.
Some recipes for lemon drizzle cake, state castor sugar, not icing sugar, for the “Drizzle”, I’ve tried this, but much prefer it with icing sugar, I’m not too keen on the crunch you get with castor sugar.
Dare to be decadent, slice the cakes in half, lengthways, and sandwich together with lemon cheese!
You can never have too much lemon!
|Lemon cheese ingredients|
Zest of 3 lemons
Juice of 3 lemons
Mix all ingredients in a pan, bring to the boil, stirring continuously, turn down heat to a simmer, keep stirring...important, for about five minutes until mixture thickens.
Pour into jars while still hot, cool and put in fridge.
Alternatively, put all ingredients in a microwave safe bowl, blast on high in microwave for 1 minute, stir mixture well, put in microwave for another minute, stop, and stir again.
Do this about five times, always stirring in between.
Don’t be tempted to skip the mixing in between each minute, and cook for a continuous 5 minutes, you’ll get great lumps of hardened egg white.
In fact, in between each minute in the microwave, I give it a good beating with a wire whisk!
I have tried many recipes, this is the best, less sugar, gives the lemon cheese that zesty, tangy taste.
|The simple things in life|
Lemon cheese, bread and butter.
Delicious with bread and butter, used to sandwich cakes together, stirred into Greek yogurt, or with panna cotta, why not try the PERFECT PANNA COTTA?
|Panna cotta with lemon cheese|
Lemon cheese produces the best lemon ice cream!
This lemon ice cream is so easy, no-churn, so no machine needed!
Homemade no-churn lemon ice cream
500 ml double cream
1 tin (450g) sweetened condensed milk
200g lemon cheese
50 ml limoncello
|Substitute double cream for Greek "Krema galaktos"|
If you want, use the "Vegetalcrem"
People in Greece have been asking about the double cream, what can be used instead?
Whenever a recipe calls for double, (or single) cream, I use Greek “Krema galaktos”, any brand, always full fat though, never “Lite”
I have been told it works better for ice cream..
Whip the double cream until just thick, don’t overdo it, if you make the cream too stiff, it can cause the ice cream to leave a fatty film in your mouth.
Pour the sweetened condensed milk into a separate bowl and slowly fold in the whipped cream.
Add limoncello and mix well.
Never lasts long in our house
Add lemon cheese, either gently swirl it around, creating a marble effect, or mix in well, giving the ice cream a uniform lemon colour, it’s up to you.
Put into a container, I use an empty “bought” ice cream container, or a standard loaf tin, and leave in freezer for at least 4 hours.
I have to say, this no-churn ice cream is all very well, but, it does tend to be rather rock hard when it’s been in the freezer for a few days (If it lasts that long!).
Adding alcohol of some sort helps to keep it soft, but it is best eaten after 4-5 hours of making; otherwise, remove from freezer about 15 minutes before you need it.
|Homemade no-churn lemon ice cream|
This is not really a recipe, it’s just pure lemon juice and water, but so refreshing on hot Greek summer days…don’t add sugar!
1 litre iced water
Juice of 6-8 lemons, depending on how much you love lemons!
A few sprigs of Fresh mint
Plenty of ice
Mix it all together!
|Keeping cool in a red hot Greek summer|
This is my lemon life; any more lemon recipes are welcome!
Now I’m off to drench myself in Annick Goutal’s Eau D'Hadrien, because, I
don’t only like the tastes of
lemons, I love the smell of them too!