Bake Fest! Lemon Cake Recipe

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Our new Rustic Bakeware range is fully oven proof, so you can bake Cakes, Quiches, Tarts or even Shepherds Pie directly in the dishes or moulds.

To show you the possibilities, we spent an afternoon baking, serving (and eating!) some tasty sweet and savoury snacks.

Here in part one we're sharing a great recipe for Lemon Drizzle Cake. Check back tomorrow for part two, where we bake a Shepherd's Pie in one of our Oval Dishes and put the Fluted Quiche Moulds to the test!

The mini Raspberry Tarts were the hardest to resist, but we managed to get some lovely photos, before devouring them at tea time. The Fluted Tartlet Moulds are a useful, and original, addition to your baking supplies.

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We used the Fluted Pie Mould for a yummy Blueberry Tart with Lemon Whipped Cream.

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Last but not least, for the Fluted Loaf Mould we baked a classic Lemon Cake.

This is one of our family's favourite cake recipes. It is fast and easy to make and never disappoints.
When designing our new Rustic Bakeware range, we couldn't resist creating a mould that would suit our Lemon Cake perfectly.

Here's the recipe - thanks Louise!

This recipe will make two delicious cakes when baked in our Fluted Loaf Mould.

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175g / 6oz salted butter
175g / 6oz golden caster sugar
3 large eggs
175g / 6oz self raising flour
Grated zest of two large lemons
2 x Fluted Loaf Mould

For the Lemon Syrup:
2 tablespoons caster sugar
Juice of two large lemons

Preheat the oven to 180ºC / 350ºF / Gas Mark 4

Cream the butter and sugar together. Then add the eggs and flour alternately, beating in gently.

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Finally, add the lemon zest (reserving the remainder of the lemons) and pour the cake mixture into your two greased Fluted Loaf Moulds.
You can also use a 900gm / 2lb Loaf Tin.

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Bake in the centre of the oven for approximately 50-60 minutes until golden brown and firm to the touch.
You can check to see if the cake is cooked by poking a cocktail stick into it. If it comes out clean the cake is cooked.

Whilst your cake is in the oven you can prepare the lemon syrup. Strain the juice of the two lemons and add it to the two tablespoons of golden caster sugar in a small saucepan.

Boil the mixture for two minutes until the sugar is dissolved.

Remove the cake from the oven, leaving it in the tin, and prick the surface lightly with a fine skewer or cocktail stick.

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Pour the lemon syrup over the cake, leaving it to cool in the tin before turning it over onto a plate to serve.

Our Rustic Ceramic Collection is particularly special because the mineral-rich clays and traditional fired-kiln process, give each item a unique finish.

Browse the full Baking and Ovenware range. Complement these pieces with our Coco Wood spoons and Utensils.


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