I used to work online for an organisation in America and I still correspond by e-mail with one of my old colleagues.
He sent me a recipe for a Lemon Cake which his maternal grandmother, Maude Hodge, used to make, saying that this was his favourite cake and she often made it for his birthday.
I am sure he will love this one and if he makes it – the recipe will have crossed the Atlantic and back!
The recipe is for an icing or topping, which is a “cousin” to Lemon Curd and Lemon Meringue Pie filling.
The original instructions said to cut each cake into two so that you had four layers – my cutting ability is not that good! (Also I liked the thick layer in the middle)
You spread the icing on the layers to sandwich them together and then cover the top and sides.
- 440g of granulated sugar
- 250ml of water
- 3 lemons – juice and finely grated rind
- 1 egg
- 5 tablespoons of cornflour
- 1 teaspoon of butter
- In a saucepan mix the sugar, egg, cornflour and water together.
- Add the lemon juice and rind.
- Cook over a low heat, stirring gently until the mixture thickens.
- Remove from the heat, add the butter and stir.
- Leave to cool.
- Place one of the cakes on a serving plate – one with a lip is best.
- Spread the icing on the cake.
- Put the other cake on top.
- Cover the top and sides.
- The cake is on a Walther Glas crystal cake plate.
- Served on Aynsley – Las Palmas tea plates, from the 1960s.
- Coffee cups & saucers by Colclough, Ridgway Concord, from the 1970s.