Tag Archives: lemon

Lemon Traybake

There’s nothing like producing a cake when someone calls for tea.  It makes everyone feel a little special. And this is SO easy.  Start to finish in 45 minutes, including the washing up.

Lemon Traybake

Lemon Cake

Lemon Traybake Ingredients


225g Caster sugar

225g butter (soft)

4 eggs

2 teaspoons of vanilla extract

225g Self Raising Flour

2 teaspoons Baking Powder

2 lemons

1 tablespoon of milk


150g caster sugar


Cream the sugar and the butter VERY well.  Add the eggs, vanilla extract and the flour, baking powder in alternate additions.  Zest the two lemons into the mixture at this stage.  Keeping the lemons for juicing for the icing.  Add some milk if the mixture seems too thick. It needs to drop reluctantly when lifted up with a spoon.

Beat VERY well, and spread carefully into the greased and lined baking tray.  If you don’t have a suitable container, like the traditional swiss roll tin, then just use some sandwich cake tins, or even make the mixture into cupcakes.

Lemon Cake

Ready for the Oven

Bake either at 160oC, for 12 minutes for the cupcakes, and 25 minutes for the traybake.

Once out of the oven immediately prick gently all over the sponge with a skewer.


Mix the lemon juice from the zested lemons with the 150g of caster sugar, and pour this over the cake while it is still warm.
Lemon Cake
Leave to cool before slicing.




Make Entertaining Easy

The good weather just begs you to eat outside.  Let’s face it, we eat in the other 363 days of the year.  So as soon as the sun comes out for at least 4 hours, we just want to get the wine chilling and the family over and start entertaining.


The Table outside is the first step

The impromptu get together initially started out as drinks and nibbles.  But we got a little* adventurous.  We had some fresh minced beef that we were going to make into burgers for our own dinner, so we changed that idea and made lots of mini burgers to share.  I had already made the pre-requisite brioche dough to make burger buns, so these were just made a little smaller.  

Mini Burgers

Mini Burgers

I decided to bake these in the oven, so as to avoid the messiness of the BBQ.  They are too small to cook without careful supervision, after all the time my better half spent shaping them, it would not do well to burn them! Course I don’t need an excuse to make the brioche.  One of my favourite breads.  I just love it.  


Brioche after it’s first proving

Next on Nigel’s list was the focaccia and grissini. Both are perfect for a party, and went down extremely well.  He loaded the focaccia with lots of garlic and rosemary, which was really tasty, but if we’d been catering for a group that were not family- i may have cut down on the amount of garlic!   We also grilled some asparagus rolled with prosciutto, some sausages were also baked for the smaller members of the family.  


Fresh from the oven, the softest of focaccia

And although Nigel mentioned at one point that there were ALOT of sausages- they all were eaten. I thought I had a bottle of Pimms in the pantry.  But must have used it for entertaining at some other point.  So we went with a limoncello mixed with lemonade and some strawberries for the adults.  And some Naturally Cordial Lemonade mixed with the same white lemonade and strawberries for those not partaking in alcohol.  


Limoncello with strawberries and white lemonade

It’s then simply a matter of putting everything on the table and waiting for your guests to arrive. Something sweet isn’t necessary, but it’s a good way of signalling to the guests that their time is coming to an end, on this occasion I made a lemon scented sponge with a sugar syrup icing, and salted caramel chocolate brownies.  As it happens when I put them both on the table, I went to the other end of the kitchen to whip some cream as an accompaniment- when I cam back they were nearly all gone!


Something Sweet to finish the evening off

If you like entertaining, but don’t have the time to cater, call me for help! I’d be delighted to turn your party into a feast. 


Any day is a good day to cook with lemon

With lots of lemons and oranges in the house at the moment, I think a few lemon buns are on the agenda.  And maybe some lemonade. Lemonade is so easy, and is a real wow at any time of the year.  Not just with kids but with adults alike.  Served with lots of ice, in a big jug it’s a winner.  And undiluted in some sparkling wine it makes a really great cocktail.

Lemon into Lemonade

Lemmonade with syrup crunch biscuits

Of course baked lemon pudding, is the essence of home cooked pud.  Note I said “pud”, not dessert.  There’s no finesse involved, no faff, no fancy dishes or elaborate piping.  Just warm citrus pillowy sponge with matching curd that finishes off any meal, be it only a boiled egg! Of course the trick is to get a picture before the savages attack.  Not the easiest.

The remaining lemon pudding with layers of lemoniness

The remaining lemon pudding with layers of lemoniness

Then of course you can make fairy cakes/ buns/ queen cakes *insert other sponge type treat*. I’ve two favourites.  One just has zest with a lemon cheesecake topping….

Monday 23 November 2015 024

Lemon Curd and Poppy Seed topped (& filled ) Lemon cupcakes

It is without a shadow of a doubt, the lightest cupcake you will ever try.  I must, at some stage try to make it as a whole cake.  But then I might just eat the whole cake, as opposed to just eating the one cupcake… The other is a lemon sponge cupcake with chocolate added.  I always feel adding chocolate to something causes it to exceed the sum of the two parts.

Simple, but elegant lemon and chocolate cupcakes.

Simple, but elegant lemon and chocolate cupcakes.

I think savoury lemon dishes deserve a blog post all themselves.  But already my head is off on tangents involving tagines, or maybe lemon roasted chicken. Mmmmm.


Pancake Tuesday in the Pim Household

As it was Pancake Tuesday, and I just LOVE pancakes I decided to go all out and make savoury and TWO types of sweet pancake, with various fillings/ toppings.

The Ricotta and Spinach Pancakes were a huge success.

The pancake batter I let rest for an hour before cooking them, I feel this gives time for the batter to settle and makes the pancakes light and not at all rubbery.

I wilted some spinach in some sautéed onions and garlic, and left to cool before combining with ricotta, grated parmesan and some lemon zest.

I used this to fill the pancakes, and sprinkled some lightly toasted pinenuts before rolling.

The filled pancakes I placed on some tomato passata, I also spread a thin layer over the top.

The whole ensemble was then covered in a light cheese sauce and put in the oven for 20 minutes, the result was YUM!

I made two types of sweet pancake, American & Traditional.

The American pancakes we cooked with blueberries and raspberries pressed in on the first “flip”.

The kids also enjoyed these with ice cream and maple syrup.These were lovely on their own, with just a dollop of cream.

The “traditional”pancakes we served with;

Lemon & Sugar – For old time’s sake

And my personal favourite- caramelized banana’s with a shot of Bailey’s and a dollop of softly whipped cream.