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Lemon Olive Oil Cake & Bosworth Jumbles (links)

This Lemon Olive Oil Cake from the Food Network is fabulous. It didn’t get quite as dark as their picture, maybe need to turn the heat up a little? At any rate, it was so tasty, and useful because I was out of butter. Didn’t make the candied lemon slices because… it seemed like a faff. Totally great without it anyways. Might be worth sprinkling poppyseeds over top next time.

Would also like to make the lemony Bosworth jumbles from this Guardian page soon.

Edit 18.06.21 — I made the jumbles, glazed them with the same icing sugar + lemon juice glaze from the cake recipe above. They were divine, and so very easy. The texture was like a delicate shortbread, but they hold together so well because of the muffin tin. I did butter and flour the tin, but that’s because mine is old and beat up. You might be able to get away without it.

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Lemon drizzle cake

From Alison Bradley via Bernie Baldwin
Makes one 1lb loaf

Preheat the oven to 175C (350F), and line a 1lb loaf tin1.

In a large bowl, beat together 57 g (¼ c, ½ stick) softened butter2, 70 g (⅜ c + 1 T) granulated sugar, 1 large egg3, 2 T milk, a pinch of salt, and the zest of ½ lemon. Then mix in 85 g (⅔ c) self raising flour4.

Pour in to the loaf tin and bake 50 minutes at 175C (350F). In a small bowl, prepare the drizzle by mixing the juice of ½ lemon and 1½ T icing sugar. Set aside.

When done, remove the tin from oven and place it on a cooling rack. Poke holes from top of cake all the way through with a skewer, then slowly pour over the drizzle so that it soaks through. Leave to cool at least halfway, then remove the cake from the tin.


  1. I can never remember if my loaf tin is 1lb or 2lbs. The rule of thumb I now use is if it seems “normal”, sort of pound-cake-sized, it’s probably a 1lb tin. If it seems hefty, more the sort of thing you’d use to bake a nearly full-sized loaf of bread, it’s probably a 2lb tin. If you only have a 2lb loaf tin, you’ll need to double or even triple the recipe, and it will take around 10–15 minutes longer to bake. If you have two 1lb loaf tins, consider making two cakes and freezing one for later since it freezes well.
  2. The quickest way I know to soften a stick of butter (at least for a standard shape stick in the US) is to microwave it on full power with the paper on for 5 seconds on each side.
  3. Egg sizes aren’t standard across the world, so for better results, you might want to adjust how much egg you use depending on where you live. Wikipedia has a good article on egg sizes, though keep in mind that these measurements include the weight of the shell (around 8% of the egg weight, supposedly). This is a British recipe, so one large egg should be at least 63g and no more than 72g. In the US, this means that you should ideally use one very large / XL egg.
  4. If you don’t have self raising flour, add 2 t baking powder per cup of flour. Be sure to whisk them together beforehand. For the 85 g (⅔ c) flour in this recipe, it’s probably best to add 1 + 1 scant t baking powder.

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Nan-nan’s cupcakes

Looking through Nan-nan’s recipe books, the first thing that caught my eye was a recipe for cupcakes from her sister June, see below. I’ve preserved her notes and phrasing as much as possible but have adjusted certain elements to be more usable.

I’m an OK baker but more of a pies-and-cookies person. Every cake I’ve ever made seems a little meh. These were not meh, 10/10.


Cup Cakes

From June, Merle’s favorite. Good with baked icing or white fudge icing. Makes 12.

Preheat the oven to 350F (175C).

In a large bowl, cream together ½ c (113 g) softened unsalted butter, 1 c (200 g) sugar, ½ t salt, and 1 t vanilla extract until very fluffy and light. Next, beat in 4 egg yolks until thick and light in color. In another bowl, sift together 2 c (230 g) all purpose flour and 2 t baking powder. In small, alternating amounts, add the flour mixture and ⅔ c (158 ml) milk to the butter mixture. Beat after each addition, until smooth.

Pour the batter in to a lined cupcake tin, filling each cup ⅔ of the way. Bake in a moderate oven, about 350F (175C), 25 to 30 minutes. Turn the tin once halfway through if you find one side is browning more than the other.

Additional notes

Note that the cupcake recipe originally calls for Spry, a vegetable shortening. I’ve substituted butter here since that’s what I’ve got.

The original recipe also specified 2 c of sifted flour, with an additional note that specified Gold Medal or Swans Down flour. Gold Medal is usually plain / all purpose flour, and Swans Down only produces cake flour AFAIK. This made determining the metric measurement kind of ambiguous, 2 c sifted all purpose flour is significantly different than cake flour. The measurement below worked well ultimately, but I’d like to try cake flour eventually so will need to keep this in mind.

She originally said it makes 18, but I found that it is much closer to 12 in a 12-cup cupcake tin with cups that measured 2″ (4.25 cm) in diameter across the base. The flour debacle might have caused the difference.

The cupcakes supposedly go well with “baked icing”, something I had never come across before. I tried it with baked frosting and failed *spectacularly*. I can see that it could be great though, kind of like a molasses-y meringue on top, so I’ll try again and note here if successful.