Lemon Drizzle Cake

Ingredients

• 225g/8oz baking spread, straight from the fridge, or butter at room temperature, plus extra for greasing
• 225g/8oz caster sugar
• 275g/10oz self-raising flour
• 2 level tsp baking powder
• 4 free-range eggs
• 4 tbsp milk
• 2 lemons, zest only
• 1 heaped tbsp very finely chopped lemon verbena (optional) 

For the glaze:

• 175g/6oz granulated sugar
• 2 lemons, juice only 

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. 
2. Grease the tin with baking spread and line the base with baking paper. 
3. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. 
4. Turn the mixture into the prepared tin and level the top. 
5. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake. 
6. Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
7. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray. 
8. Brush the glaze all over the surface of the warm cake and leave to set. 
9. Remove the lining paper and cut into slices to serve.

Italian Limoncello

I haven't tried this yet, but hope to soon!  Watch this space.....

Ingredients

• 15 lemons*
• 1 (750 ml) bottle of Everclear (grain) (190-proof) alcohol  (Strong, unflavoured vodka works too)
• 900g / 4 cups granulated sugar
• 1.1litre / 5 cups water (filtered tap water or distilled water)
  * Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.

Method

1. Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat the lemons dry.
2. Carefully peel with a vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and will spoil your limoncello.
3. In a large glass jar (1-gallon jar with lid), add Everclear.
4. Add the lemon zest as it is zested.
5. Cover the jar and let sit at room temperature for at least ten (10) days and up to forty (40) days in a cool dark place.
6. The longer the mixture rests, the better the end taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the alcohol slowly takes on the flavor and rich yellow color of the lemon zest.
7. In a large saucepan, combine the sugar and water; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Remove from heat and let the syrup cool before adding it to the limoncello mixture.
8. Add cooled sugar mixture to the limoncello mixture (from Step One).
9. Cover jar and allow to rest for another 10 to 40 days.
10. After the rest period, strain the limoncello; discarding the lemon zest. Pour strained limoncello in bottle/bottles (of your choice) and seal tightly.
    
    NOTE: Coffee filters or cheesecloth work great for straining the mixture. Moisten the filters before beginning the straining process.
    
    Keep your bottle/bottles of limoncello in the freezer until ready to serve. Serve ice cold.