Friday, 9 July 2010

Foodie Friday

This is my first post for Foodie Friday and since it's a special occasion, you know, being the first and all, I thought it would be nice to share my recipe for Lemon Cake. It's one of my favourites. Okay it's not really my personal recipe. It belongs to Phil Vickery's mum and I copied it from his recipe book - a passion for puddings. This is my first attempt but Stuart has made it before and it's really good. Mine didn't taste as good, Stuart says the icing was a bit too lemony. Too lemony he says! Pfft. I thought it was awesome nonetheless although saying that the texture was a bit funny and I realised that I had forgotten one ingredient. Oops. Also, the cake was deformed. Still, it didn't taste too bad.

this is what it's supposed to look like. what a pretty cake.

this is how mine turned out
not so pretty cake.

Here ya go, the recipe for Carnation Lemon Drench Cake

Serves 10-12
Preparation time: 20 minutes
Baking time: 55-65 minutes

225g (8oz) butter, softened
4 large eggs, beaten
397g can Carnation Condensed Milk
50g (2oz) ground almonds <--- I forgot this!
finely grated zest and juice of a lemon
225g (8oz) self raising flour
1 tsp baking powder
1 tbsp poppy seeds <-- didn't put poppy seeds either

juice of 3 large lemons
100g (4oz) icing sugar

2 tbsp lemon juice
100g (4oz) icing sugar, sifted


1. Preheat the oven to 180 degrees celcius, 350 degrees Farenheit, Gas Mark 4.

2. Grease and base line a 20cm (8in) spring-form cake tin with baking parchment

3. Place all the cake ingredients in a large bowl and beat together using an electric hand whisk until just smooth and pale. Pour into the prepared tin and bake for 55-65 minutes or until a skewer comes out clean when inserted into the middle of the cake.

4. Make the syrup by warming together the lemon juice and icing sugar. Whilst the cake is still warm, make holes all over it with a skewer, then gradually spoon over the syrup, allowing it to sink into the cake. Leave it to cool in the tin.

5. Make the icing: add the lemon juice gradually to the icing sugar until you have a thick pouring consistency. When the cake is cool, transfer to a serving plate and drizzle over the lemon icing.

happy trying! 


  1. Yum yum! Sounds delish! I've been in a baking mood lately. I actually bought a LOAD of peaches and plan on making peach cobbler for my bday tomorrow! ha!

    I'm definitely going to have to try this, though, for sure! :)

    Hope you're doing well! <3

  2. Yay first Foodie Friday! YUM!!!! Thanks for sharing <333

  3. sal i'm so glad ur back! :D ur lemon cake looks divine. i don't think it's possible 2B 2 lemony, yummy goodness. & that cake was not deformed. my carrot cupcake disaster from over 2 wks ago that i made 4 my frenz b-day was, if u have chance check out that old post of mine, it should give u a guffaw & some perspective.

  4. this really made me laugh... because its exactly how mine always turn out.. ooo look pretty cake pictures.. and then mines.. looks like i scooped it off the floor. (yours doesnt look like that) i could only imagine your disappointment and i laughed. Lemon cakes and desserts are my fave!! My housemate has been trying to perfect my lemon birthday cake for tomorrow :) im so excited!

  5. Pretty isn't always the point! I have a terrible time with icings and frostings.

    When I do my lemon cake I do a little drizzle on top. I actually pour my icing (it's thin) into a gravy boat and just pour it on that way. It's gives a nice look! If it's a little thicker you could put your icing in a freezer bag and pipe it on that way.

  6. mmmm that looks sooooo yummy!!! I have been totally obsessed with cupcakes lately, welll anything sweet really :P

  7. Hi love,

    Just left you a comment on my blog.

    Your cake looks delicious and i think it also taste like a treat or not?;)

    ooh and i am really glad you loved your gift that i send you.. hope you gone wear it with love:)



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