Food Monday Lemon Drizzle Cake
I am a mammy cook. I have no professional training and my collection of recipes has grown with each year I have lived. In my young life we used pounds, shillings and pence for money and pounds (lbs) and ounces (ozs) for cooking. I was never quite happy with the move over to grams! My weighing scales has a clock type face with both sets of measurements. So when a recipe appealed I copied it as it was given. So long as I kept to one or other measurement not mixing grams with ounces I was fine. 
So some of the older items will have Lbs and ozs, while the others will have grams. I am not into translations and conversions.
I located the following weights and measures conversion table. It was in Prima magazine about 15 years ago. I hope it is helpful.
Under the title of each recipe on the left will be the number of servings if applicable, while on the right the oven temperature is set for ºC which I use in my fan oven.
I will use only the recipes that have made a regular appearance at my table.
Steph from The biopsy report is a steadfast and witty commenter here on my blog. I am not sure that she has forgiven me yet for scaring her cat the other day. In the hope of making amends I will officially unveil my Food Mondays with the lemon drizzle cake she asked about.
Lemon Drizzle Cake
180°C
4ozs soft Butter
6ozs Caster Sugar
6ozs Self Raising Flour
4 tablespoons Milk
Grated zest of 1 Lemon
2 large Eggs
Pinch of Salt
For the lemon Syrup:
4 tablespoons freshly squeezed lemon (Juice 1½ large Lemons)
3ozs Icing Sugar
Butter a 2lb loaf tin and line with baking parchment. Place all the cake ingredients in a bowl or mixer and beat for 3 minutes, until well blended. Pour into cake tin, smooth top and bake for 45 minutes. Remove and leave to cool in the tin on a cooling rack. Gently warm the lemon juice and icing sugar in a pan until sugar dissolves. Prick cake all over with a fork and spoon the warmed lemon syrup over the top. Leave until cake is cold before turning out. Serve sprinkled with icing sugar.
Enjoy.
steph said,
January 28, 2008 at 9:41 am
Hello Grannymar/Mammy Cook
All is forgiven! I love animal humour and especially pets with attitude. I actually have TWO cats - well I did - until an old dear down the road decided she fancied my black one and wooed him with her hot turkey dinners
He pops by about once a week to check us out, just to make sure his tabby sister isn’t getting above her station. And the crazy thing is…I’m allergic to dogs, cats and horses but sure… where would we be without them?
Thanks for the excellent recipe - I’m off to get some lemons right away
admin said,
January 28, 2008 at 10:25 am
Hey mam - I hate to bitch, but could you just list one ingredient per line? I was having trouble reading that recipe and it would make it easier to print if it was just one per line.
I wasn’t sure if I needed 4 tblspns of lemon juice and 1 1/2 large lemons or just one or the other…
Grannymar said,
January 28, 2008 at 10:35 am
Thanks Admin/Elly. I have made the changes you suggested. I am so used to looking at my format in my A5 folder I forget to change it.
Never mind I will learn. It is only by telling me that I learn.
elly parker said,
January 28, 2008 at 10:51 am
Looks great now - sorry about the admin thing - keep forgetting that I am logged in as admin after tweaking things on the blog!
Grannymar said,
January 28, 2008 at 11:17 am
Steph Now you can go shopping! Sorry for the mix up.
Thanks Dr Elly, your mission in life is to keep me right!
steph said,
January 28, 2008 at 12:42 pm
Well done Elly!
I wasn’t brave enough to point that out to the Mammy Cook - in case I got struck off the blogroll for being difficult
You can always rely on a daughter to put you right. And they’re not bad at dishing out praise when it’s needed too!
Grannymar said,
January 28, 2008 at 12:58 pm
Steph Knock you off - no way! This cooking on computers is difficult.
steph said,
January 28, 2008 at 1:07 pm
GM - I think “strike you off” would gain better approval from offspring!
Does your keyboard have an ‘ignite’ button then?
Grannymar said,
January 28, 2008 at 1:19 pm
Steph ~ No strikes or striking off here. Now get on with the cake making, I want to taste it with my tea!
Brianf said,
January 28, 2008 at 2:05 pm
Grannymar,
I followed the direction to a T. It took 17 hours to bake it. Next time I’m going to set the oven to 350.
Grannymar said,
January 28, 2008 at 2:09 pm
Brian,l next time follow the directions to a G
and it might work!
steph said,
January 28, 2008 at 6:18 pm
It’s looking good! It came out of the over 10 mins ago and there are now three hungry people drooling while it cools enough for the lemon icing!
Grannymar said,
January 28, 2008 at 6:29 pm
Steph I can smell it from here. Pass me a slice when when it is cool Pullleeease!
Ian said,
January 28, 2008 at 6:43 pm
Is drizzle cake somewhere between mizzle cake and dreek cake?
More importantly, can I buy one in M&S?
Grannymar said,
January 28, 2008 at 6:47 pm
Ian it might well be drizzle cake somewhere between mizzle cake and dreek cake. I know it tastes nothing like seedie cake and Yes I bet you can buy one at M&S!
Baino said,
January 28, 2008 at 8:04 pm
I’m not a ‘baker’ more of a ’saucy’ type but might give this one a bash although I’d better be quick, my sweet tooth is going to Rio on Thursday!
Grannymar said,
January 28, 2008 at 8:07 pm
Baino ’saucy’ are you!
Thats a dangerous claim to fame! 
steph said,
January 28, 2008 at 8:10 pm
THE VERDICT
It’s absolutely DELICIOUS! Grannymar
Eat your heart out M&S, this is the real McCoy! It got the thumbs up all-round in this house, we’re just sorry we couldn’t share it with you, Grannymar.
The lemon syrup wasn’t quite ’syrup’ in that it was very runny but it still tastes yummy. Any tips on how to improve on the consistency? I tried adding more icing sugar, to no avail. I used SR white flour today, have you tried making it with wholemeal flour?
Looking forward to next week’s recipe already, not that I wish to put any pressure on you, or anything
I might even do a guest slot for you one day!
Grannymar said,
January 28, 2008 at 8:41 pm
Steph my ’syrup’ is very runny. I pierce the top of the cake all over with a skewer and spoon the lemon liquid over it to soak in. It gives a sticky appearance to the top of the cake. I never tried it with wholemeal flour.
Now speaking of Wholemeal…. Deborah asked about Wheaten Bread so that is lined up for next week.
Certainly, criticism, suggestions and guest appearances are all welcome. Do you tap dance?
Ian said,
January 28, 2008 at 9:08 pm
You could do a whole range of lemon intensities from Lemon ‘It’s a grand soft day’ Cake to Lemon ‘It’s raining stair rods’ cake (the latter requiring rather more lemon than cake).
‘Fraid I will have to stick to M&S
Grannymar said,
January 28, 2008 at 9:12 pm
Now Ian if you mastered this Lemon cake…
Would it work in a sermon?
chrisb said,
January 29, 2008 at 6:42 pm
Lemon drizzle cake is the best. Funnily enough I made one last week for embee to take to someone at his work.
Grannymar said,
January 29, 2008 at 7:12 pm
Chris is your ‘drizzle’ less runny than mine?