Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

Lemon and Marmalade Cake

by

as the final part of my recent stay Jenny and George’s I decided to bake a cake…

… sitting in their solarium with the Spring sunshine beating down on our tired faces I was inspired by the large bowl of organic lemons that sat on the dining table and I thought that a light lemon sponge would most definitely be the order of the day…

… the last cake I baked in Jenny’s kitchen turned out to be a winner so I had high hopes for this one… and I wasn’t disappointed… also, the great thing about Jenny and George is that they both love cake and whilst Jenny is a most excellent cook, she is not a baker ( I won’t embarrass her here by telling you about her, now infamous Key Lime Pie… let’s just say we’ve all since referred to it as her fairy liquid doorstop pie… and leave it at that!)… but this means that baking a cake in her kitchen can be a little hit and miss on what’s available in regards to ingredients, although I have made her stock up since the last cake…

… I found some home-made marmalade in her pantry so I included that in the cake too… lemons and oranges… classic!

Lemon and Marmalade Cake with a lemon yoghurt drizzle

9oz self raising flour
3oz ground almonds
8oz margarine
8oz sugar
4 eggs
2 tablespoons hot water
2 dessert spoons (4oz) marmalade
the juice and zest of one lemon
– this is actually such an easy cake to make as you quite simply bung all the ingredients into a mixing bowl and electric whisk together until light and fluffy… believe me I have tried to make it the more traditional way by creaming the butter and sugar etc but the outcome is exactly the same!
– pour into a loaf tin and bake on 170 for 45 minutes … take a look after 40 minutes as it can go from golden to burnt very quickly
Lemon Yoghurt Drizzle

the juice and zest of one lemon
enough icing sugar to make a thick sherbet paste
3 tablespoons of plain yoghurt
– simply combine until you’ve reached the desired consistency… you can add more or use less of either sugar or yoghurt depending on taste

you can see that my cake sunk a little but I think it’s because I took it from the oven to a cooler room very quickly… tasted amazing though!

now don’t forget you have until the end of the coming weekend to submit your random recipe entries… come on now, you picked the books… time to be brave and pick a recipe and get cooking!

eat and of course, enjoy!

Share this post:

Share on LinkedIn

Reader Interactions

Related Posts with Thumbnails

Comments

  2. Michael Toa says

    The cake looks fantastic. So weird. I also just baked a lemon cake. It's cooling on the rack now. Will be posting it later or in the morning. Great minds think alike?! 🙂

  14. Aveen says

    I've never put marmalade in a cake but love the idea. This looks gorgeous!

    I really want to do a random recipe this month, I better pull my socks up and get on with it!

  15. Anne says

    I really like marmelade in cakes, but have never made a yoghurt drizzle before, will definitely have to give it a test! 🙂

  17. Dom at Belleau Kitchen says

    wow, thanks all for the lovely comments… it's always nice to get great feedback for my cooking, which I enjoy so much. This cake was especially nice and the marmalade is hardly noticeable in the cake, which is why I tend to go for a shredded one, which is lovely in the texture of the cake.

    Looking forward to getting back to the cottage this weekend and have some exciting plans for things to cook, so watch this space!

  20. Jaana says

    I never tried marmalade in the cakes,im so excited,what a good idea!Also thank you Dom for your lovely comments!Jaana

  27. Choclette says

    Glad to hear you say that creaming the ingredients is no better than bunging everything together. After years of trying various methods, I'm only partially convinced that creaming is the key. Your cake looks lovely and know I'm craving lemons. Was, co-incidentally, thinking of making my mother a marmalade cake for Mother's day – never used it in baking before.