Lemon Syrup Pound Cake (Ray McVinnie)

Pound Cake
200g unsalted butter
350g caster sugar
finely grated zest of 2 lemons
5 eggs
250g plain flour

Preheat oven to 180C. Butter a 20cm diameter loose bottomed cake tin & line the bottom with greaseproof paper.
Cream the butter, caster sugar and lemon zest, beating until pale and fluffy.
Breat the eggs in one at a time, beating well after each addition. Stir in the flour until well mixed, but do not beat.
Pour the mixture into a tin and bvake for 45minutes to 1 hour, until a bamboo skewer inserted into the middle of the cake comes out clean.
Remove the cake from the oven and let cool. Remove from tin and place on a wide platter with sides.

Lemon syrup
400g sugar
250ml water
grated zest of 1 lemon
juice of 3 lemons

Put the sugar, water, lemon zest and juice into a saucepan and bring to the boil, stirring to dissolve the suigar. Boil for 2 minutes. Remove from heat.
Pour the syrup over the cool cake and keep spooning the syrup over the cake as it soaks it up. Put into the refrigerator and cool.

Serve the cake in wedges with whipped cream or Greek yogurt.

The pound cake is very versatile and Ray McVinnie does a number of versions of it from the basic recipe above in his book "The Modern Cook" (published 2001). I've tried a couple of versions and they've all been easy to make and scrummy!

Lemon Curd Crumble Slice
(courtesy of NZ House and Garden magazine, November 2011)
If you want to really impress, serve this slice with a dollop of limoncello cream made by combining 1 cup cream, softly whipped, with 2 tablespoons limoncello liqueur and icing sugar to taste.

250g butter, softened 180g sugar 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking powder Curd filling: 1 cup water 1 cup white sugar 2 tablespoons cornflour mixed to a paste with 2 tablespoons cold water 2 egg yolks ¼ cup lemon juice 1 teaspoon finely grated lemon zest 50g butter, chopped

Preheat oven to 170°C fanbake or 190°C regular. Cream butter, sugar and vanilla until pale and fluffy. Sift over flour and baking powder and beat on lowest setting (or mix in by hand) until mixture forms clumps.

Shape dough into a smooth ball. Break off a quarter of the dough, wrap in plastic and chill (this will be used for the topping). Using floured fingers, press remaining dough into a lined slice tin (about 20cm x 30cm). Bake 8 minutes or until just starting to set and colour. Take from oven and set aside.

Curd: Meanwhile, heat water and sugar in a small pot, stirring until sugar has dissolved. Add cornflour paste and simmer 2-3 minutes until thickened.

Remove from heat and stir in egg yolks, lemon juice, zest and butter until butter has melted. Cool 10 minutes then pour over the semi-cooked base. Grate chilled dough over top and bake 20-25 minutes until golden and base is cooked. Cool completely in tin before cutting.

Dust with icing sugar if desired and serve with cream – see above. (We also garnished our slice with candied lemon slices bought from Nosh in Auckland.)

Slice will keep for 2-3 days, stored loosely covered and in a cool place. Makes 12-16 pieces

Lemon Date Slice

Ingredients
1 c flour
1 c chopped dates
1 t baking powder
1 c desiccated coconut
1/2 c sugar
113g butter, melted (recipe says 4oz)
3 t golden syrup

Method
1. Preheat oven to 130C, and grease a slice tin.
2. Combine dry ingredients; pour liquid over them.
3. Mix well.
4. Press into greased tin.
5. Cook in oven for about 30 minutes.
6. Ice while hot, with lemon water icing.
7. Cut into slices when cold.

- from Kate (please note adherence to the 7+/- 2 rule ;) )

Mini Carrot Cake and Lemon Cream Cheese Icing

Ingredients

1/2 cup vegetable oil

1/2 cup firmly packed brown sugar

1 egg

1 cup firmly packed grated carrot

1/3 cup finely chopped walnuts (optional)

3/4 cup self raising flour

1/2 tspn mixed spice

Method

1.  Preheat oven to 160 and line 18 holes of two 12 hole mini patty pans with paper cases

2.  Beat oil, sugar and eat in small bowl with electric mixer until thick and creamy

3.  Stir in carrot and walnuts

4.  Add sifted flour ans pice

5.  Divide mixture into paper cases

6.  Bake cakes about 20 mins

7.  Stand cakes for 5 mins before turning top side up onto wire racks to cool

8.  Meanwhile make lemon cream cheese icing

Lemon cream cheese icing

Ingredients

90g softened cream cheese

30g softened butter

1 tspn finely grated lemon rind

1 1/2 cups icing sugar

Method

1.  Beat cream cheese, butter and rind in a small bowl with electric mixer until light and fluffy

2.  Gradually beat in sifted icing sugar

3.  Spoon into a piping bag and pipe onto cool cakes

4.  Sprinkle with extra grated lemon rind, finely chopped dried apricots

Thanks to Nic Furlong

Lemon Muffins

Thanks to Jo Johnston