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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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Lemon-glazed Pierniczki recipe

I went to Wrocław recently with some good friends and we picked up a bag of minty Uszatki (“eared”) pierniczki from Kopernik at the airport with our few remaining złoty. Pierniczki, or pierniki, are Polish gingerbread biscuits, slightly soft and heavily spiced. They come in a lot of shapes and sizes and are sometimes filled. Traditionally the dough is allowed to rest for a long time, possibly a year. This is a quicker recipe, though it does still call for at least a few hours’ rest.

Read recipe

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Whiskey Sour recipe

Was shown the light this past New Years and have been enjoying whiskey sours ever since. Keep forgetting the recipe though.

Homer Sourball

Pour 2 parts bourbon, 1 part lemon juice (lime’s nice too), ½ part simple syrup, and ½ part egg white in to a shaker with cubed ice and shake hard until very cold. Strain into a tumbler with fresh ice, garnish with orange if you’ve got it.