Luscious Lemon Bundt Cake

Hello lovely readers. I have a confession to make. A big one. This Luscious Lemon Bundt Cake was most definitely not perfect!

Luscious Lemon Bundt Cake a lemon lover's dream. www.feastingisfun.com
Luscious Lemon Bundt Cake a lemon lover’s dream. www.feastingisfun.com

Look at this Bundt beauty. Doesn’t it look lovely, all snowy white? Perfect yes? Oops nope! Well, it stuck – a bit. Just a little bit. You would never know from looking at it though, would you?

So I’m here today to tell you that us Food Bloggers get things wrong sometimes too. I know exactly what I did wrong with this cake, I’ll explain that to you later.

More importantly, in our sleek, perfect, Instagram age, I do think it’s important to be real and honest. So my cake stuck, but I fixed it. I am so glad I did as this Luscious Lemon Bundt Cake is absolutely beautiful and tastes amazing.

I have had more serious disasters than this before and I tend to post them on Twitter as ‘Epic Fails’. Like the adaptation on my Sticky Pecan Sultana Buns!

Wanting to use up some of the many apples that we have had from our two trees this year, I decided to incorporate some freshly grated apple into this recipe. Firstly, even with the addition of lemon juice, the apples turned a murky brown colour – not great for blog photos. Still I carried on. The buns were very far from sticky. Soggy more like! They were an ‘Epic Fail’!

Luscious Lemon Bundt Cake moist and definitely more-ish. www.feastingisfun.com
Luscious Lemon Bundt Cake moist and definitely more-ish. www.feastingisfun.com

Not all failures are un-mendable though. Only a small part of the bottom (top when turned out) of this cake stuck. This was because I had put the hidden lemon curd layer too near the bottom and it sank through the batter and adhered to the tin.

I have addressed this in the method, so although the photos show exactly how this cake was made, the method corrects the mistakes I made. This also includes over-fillng the Bundt tin! I should have used a bigger tin or left some of the cake batter out, instead of using it all. Bundt tins should never be filled more than three quarters full.

So I hid the stuck bit of cake the best way I could – with icing!!

Thick, luscious, lemon icing, draped over a moist lemon cake with a hidden lemon layer inside. If you like lemon flavours, you will go Bonkers over this Bundt!!

With the new method this cake bakes perfectly, however, whenever you are baking, sometimes things don’t always go to plan. If any hitches can be covered or concealed, go ahead. Sometimes though, if it’s cooked through but wont hold together, make a big jug of custard and have it for pudding!

Recipe : Makes one 10″ Luscious Lemon Bundt Cake

225g/8oz Caster Sugar

225g/8oz Unsalted Butter plus 2Tbsp – for greasing

225g/8oz Plain White Flour

2tsp Baking Powder

4 Large Eggs

1/4tsp Salt

5Tbsp Lemon Curd

1 Whole Lemon

225g/8oz Icing Sugar

Method : Preheat oven to 175C/160C fan oven

You can use an 8″ Bundt tin (as I did) just don’t use all of the batter – or use a 10″ Bundt tin.

Melt 2Tbsp of butter and thoroughly grease the Bundt tin, using a brush.

Ensure the Bundt pan is well buttered.
Ensure the Bundt pan is well buttered.

Place the caster sugar and butter into a large bowl and beat until light and fluffy.

Sift all of the flour, baking powder and salt into the bowl.

Add the 4 eggs.

Whisk (or beat) until you have a smooth batter. This is known as the ‘All-in-one method’.

Zest the lemon, either using a fine grater or lemon zester (which is what I used), the latter gives delicious long strands of zest, visible in the cake. Squeeze one half of the lemon.

Add the zest of the whole lemon and half of its juice to the batter.
Add the zest of the whole lemon and half of its juice to the batter.
Mix the zest and juice into the cake batter.
Mix the zest and juice into the cake batter.
Half full the Bundt pan with the cake batter.
Half fill the Bundt pan with the cake batter.

As you can see my tin is not half full so just pretend it is!!!!

Spoon the lemon curd on top of the batter, ensuring that it does not touch the side or centre of the Bundt pan.
Spoon the lemon curd on top of the batter, ensuring that it does not touch the side or centre of the Bundt pan.

I used a teaspoon to place the lemon curd in the centre of the cake batter.

Cover the lemon curd with the other half of the cake batter, ensuring you do not fill the Bundt ton more than 3/4 full.
Cover the lemon curd with the other half of the cake batter, ensuring you do not fill the Bundt tin more than 3/4 full.

As you can see my tin is almost full. This resulted in me having to slice off about 1″ of cake, once it was cooked, to be able to remove the cake from the tin. Don’t overfill the tin!

Place the Bundt tin in the oven and bake for 50 minutes. You cannot use a skewer to test if the cake is baked because of the lemon curd layer.

The cake is baked when it is golden brown, slightly coming away from the sides and with no visable wobble. If you are unsure, return the tin to the oven for a further 5 minutes.

Luscious Lemon Bundt Cake allow to cool for 15 minutes before turning out.
Luscious Lemon Bundt Cake allow to cool for 15 minutes before turning out.

You can see the area at the top of the photo where the cake stuck. Fortunately I was able to remove the stuck piece of cake and press it back onto the top of the Bundt.

Luscious Lemon Bundt Cake the icing will hide the small area that stuck!!
Luscious Lemon Bundt Cake the icing will hide the small area that stuck!!
Add enough icing powder to the lemon juice to create a thick, lump free glaze.
Add enough icing powder to the lemon juice to create a thick, lump free glaze.

Place the juice of the other half of the lemon into a small bowl. Add 200g of the icing sugar and stir thoroughly. The icing should be very thick and need encouragement to drip. If the icing is not thick enough add the rest of the icing sugar.

Drizzle and drape the thick, lemon icing over the cake. I used 2 teaspoons, one to add the icing and the other to start/stop the drape effect.

Drizzle and drape the thick icing over the cake in an uneven pattern.
Drizzle and drape the thick icing over the cake in an uneven pattern.

Looking at the cake above, nobody would ever guess at the minor mishaps that had taken place!

Luscious Lemon Bundt Cake add some white sprinkles and you have the perfect cake! www.feastingisfun.com
Luscious Lemon Bundt Cake add some white sprinkles and you have the perfect cake! www.feastingisfun.com

I’m a sucker for sprinkles and sparkles. I finished this cake with some white sugar sprinkles.

Luscious Lemon Bundt Cake absolutely perfect for sharing. www.feastingisfun.com
Luscious Lemon Bundt Cake absolutely perfect for sharing. www.feastingisfun.com

The taste of this cake was amazing. Very lemony without being over tart, or over sweet. A beautifully moist cake that, as a family, we all loved and needless to say it didn’t last long!

Have you ever had any memorable baking disasters? Have you managed to fix a mishap, without anyone knowing? Do you have any to ‘fix’ tips? Please share them?

If you like this Luscious Lemon Bundt Cake then you will enjoy these:

Oat Topped Lemon Shortbread Bars

Lemon Blueberry Cupcakes

Sammie x

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Lemon Blueberry Cupcakes

Hello, have I got a treat for you today!! Lemon Blueberry Cupcakes. I know, I hardly ever post cupcake recipes, but today, well, I had this big punnet of beautiful, juicy, Blueberries sitting in the fridge, waiting to be eaten. Then I noticed the lemons. I love lemon, the flavour, the scent and these lemons are super special – they are called Eureka lemons. What a cool name??! So I had a little think to myself (mostly a dangerous pursuit!!) and decided it was time to make me some cupcakes.

Lemon Blueberry Cupcakes feastingisfun.com
Lemon Blueberry Cupcakes feastingisfun.com

 

When I say me I mean our family. We all love a good cupcake and as I don’t make them very often they really are a treat. I must confess though, that two of these cupcakes didn’t make it throught to the frosting stage – my daughter and I snaffled one each whilst they were still warm. Mmm. Totally worth it. Jammy pods of sweet, warm blueberry in a moist lemon crumb, yep no guilt felt at all!! In fact you could make these and skip the frosting stage completely and they’d still be knockout delicious!

Lemon Blueberry Cupcakes - the ultimate treat.
Lemon Blueberry Cupcakes – the ultimate treat.

 

The Frosting on these Lemon Blueberry Cupcakes totally sends them over the top. Using fresh lemon juice ensures the frosting is the perfect balance to an already wonderful cupcake. It adds another dimension of sweet/tart creaminess that simply makes these cupcakes awesome.

I actually had to resist adding some sparkles to these cupcakes – because sparkles?? I held back as the blueberry, polka dot studded frosting looked so pure and, well, perfect. If you want to add sprinkles or sparkles, just know I’m good with that.

 

Recipe : Makes 12 Lemon Blueberry Cupcakes

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar

1tsp Vanilla Extract

1/4tsp Salt

3 Large Free Range Eggs

175g/6oz Plain White Flour

1 1/2tsp Baking Powder

300g/11oz Fresh Blueberries

1 Lemon zest

Frosting :

400g/14oz Icing Sugar (Confectioners sugar)

150g/5oz Unsalted Butter at room temperature

3-4tbsp Lemon Juice (from the lemon above)

Method : Preheat the oven to 175C/165C fan

 

Add the sugar and butter to a bowl.
Add the sugar and butter to a bowl.
Whisk together until light and fluffy.
Whisk together until light and fluffy.

 

Add the vanilla extract and 2 eggs and whisk thoroughly.

Remove 1 tbsp of the flour, for dusting the blueberries later.

Sift in half the flour/salt/baking powder and mix until just combined. I usually do this by hand, or use a low setting on a stand mixer.

Add the remaining egg. Stir briefly before adding the remaining sifted, dry ingredients. Mix until everything is just incorporated.

This cake batter is ready for its fruit!
This cake batter is ready for its fruit!

 

Keep back enough blueberries to decorate the cupcakes with. Now toss the remaining blueberries in the tablespoon of flour. This will stop them sinking to the bottom of the cupcake whilst baking. Zest the lemon using a grater or, as I have, a lemon zester. I like seeing the strands of lemon in the cake.

Add the blueberries and lemon zest.
Add the blueberries and lemon zest to the cake batter.
Stir the batter carefully by hand to avoid bursting the blueberries.
Stir the batter carefully by hand to avoid bursting the blueberries.

 

Line a muffin/cupcake tin with cupcake cases.

Using an ice cream scoop fill each case with cake batter.
Using an ice cream scoop fill each case with cake batter.

 

Place the Lemon Blueberry Cupcakes in the middle of the preheated oven.

Bake for 20 – 25 minutes. The cupcakes are cooked when they are golden brown and spring back when lightly pressed. I don’t suggest using a toothpick or skewer to check these particular cupcakes, as they are full of jammy blueberries, the skewer is likely to come out unclean.

Remove the Lemon Blueberry Cupcakes from the oven.
Remove the Lemon Blueberry Cupcakes from the oven.

 

Allow the cupcakes to cool for 10 minutes in their tin, before removing them.

Place the Lemon Blueberry Cupcakes onto a cooling rack.
Place the Lemon Blueberry Cupcakes onto a cooling rack.

 

Allow the cupcakes to fully cool before frosting.

Place the icing sugar, soft butter and 3 tablespoons of lemon juice into a bowl. Whisk thoroughly adding more lemon juice if the frosting is too thick.

Whisk the butter, icing sugar and lemon juice together until light and fluffy.
Whisk the butter, icing sugar and lemon juice together until light and fluffy.

 

Fit a nozzle of your choice (I used a large star tip) to a piping bag. I then turn over the outside edges and use a large glass or jug to put my piping bag in whilst I fill it with the frosting. I created a swirl pattern with my frosting.

Starting at the outside edge, frost the cupcake using a circular motion.
Starting at the outside edge, frost the cupcake using a circular motion.
Beautifully frosted Lemon Blueberry Cupcake.
Beautifully frosted Lemon Blueberry Cupcake.

 

Now it’s time to adorn the beautiful, creamy, frosting with the deep, dark, blue, berries that you reserved. If you want to add extra flair go ahead (I’m talking sparkles/sprinkles!!). Cupcakes are fun!

Lemon Blueberry Cupcakes feastingisfun.com
Lemon Blueberry Cupcakes feastingisfun.com

 

Enjoy these Lemon Blueberry Cupcakes. That to me, means sharing. Seeing the pleasure on neighbours and friends faces when you pop round with one of these beauties makes me go all warm and fuzzy inside. Not because of what I’ve done, purely the reaction of someone smiling.

Who will you make smile?

You may also like Bakewell Cupcakes   Chocolate Chunk Cupcakes

Sammie x

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Oat Topped Lemon Shortbread Bars

Hi and thank you for dropping by. I have a delightful treat for you today, my – Oat Topped Lemon Shortbread Bars.

Oat Topped Lemon Shortbread Bars - totally delicious!
Oat Topped Lemon Shortbread Bars – totally delicious!

 

The other day I spotted a jar of Lemon Curd (unopened) in the cupboard. My brain started whirring with all the possibilities of how I could incorporate the Lemon Curd into my next bake. I didn’t fancy making pastry, let’s be honest, sometimes it seems like too much effort – even though it is really easy – anyhow, wasn’t feeling the pastry thing. Then I thought about a cake, but that wasn’t doing it for me either, I must’ve been having a funny day? Then I thought shortbread. But not as a biscuit, as a base. Yippee, I was finally getting somewhere. Everything good so far, shortbread base, slathered with lemon curd and then oats. Wasn’t quite sure how I was going to use them in the topping, just knew I needed oats – and that’s how these Oat Topped Lemon Shortbread Bars were born!

Oat Topped Lemon Shortbread Bars - these did not last long in our house!
Oat Topped Lemon Shortbread Bars – these did not last long in our house!

 

With the oat topping I decided to keep back a quarter of the shortbread dough and then crumble with the oats and pray that it would work – am not joking. It did! Although in all honesty, the bars were quite crumbly when I cut them up. Next time I would leave the whole tray bake intact, for at least a few hours, or even better overnight. The Oat Topped Lemon Shortbread Bars had firmed up beautifully by the next day.

Oat Topped Lemon Shortbread Bars - shortbread covered in lemon curd, then topped with oat crumble.
Oat Topped Lemon Shortbread Bars – shortbread covered in lemon curd, then topped with oat crumble.

 

Recipe : Makes 12 bars

225g/8oz Unsalted Butter – room temp

150g/5oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract

1 Large Egg Yolk – room temp

275g/10oz Plain White Flour

310g/11oz Jar Lemon Curd

175g/6oz Rolled Oats – not quick cook

Method : Preheat oven to 185C/170C fan

Butter and line with parchment paper a 30cm x 20cm (12″ x 8″) at least 4cm (1.5″) deep tin.

Into a large bowl whisk the butter, sugar and salt until light and fluffy.

Add the egg yolk and vanilla extract, whisk until fully incorporated.

Next add the flour and stir with a spoon until just combined.

This is how your shortbread dough should look.
This is how your shortbread dough should look.

 

Reserve a quarter of the shortbread dough (for the topping).

Using the remaining shortbread dough, press lightly into the pan, so it forms an even layer.
Using the remaining shortbread dough, press lightly into the tin, so it forms an even layer.

 

Pop the tin into the oven for 10 minutes. This will form a light crust on, but not fully cook, the shortbread. After 10 minutes remove from the oven.

Immediately start spooning the Lemon Curd over the shortbread base
Immediately start spooning the Lemon Curd over the shortbread base.
Cover the entire shortbread base, just inside the edge.
Cover the entire shortbread base, just inside the edge.

 

Set to one side whilst you make the oat topping.

Add the oats to the remaining shortbread dough.
Add the oats to the remaining shortbread dough.
Using your fingers rub the buttery shortbread dough through the oats until you have an even crumble mix.
Using your fingers rub the buttery shortbread dough through the oats until you have an even crumble mix.
Starting at one corner sprinkle the oat crumble topping...
Starting at one corner sprinkle the oat crumble topping…
...until the entire top is covered. Very gently press down on the topping to slightly compact it.
…until the entire top is covered. Very gently press down on the topping to slightly compact it.

 

Place in the oven for 25-30 minutes, until the oat topping is golden in colour, then remove from oven.

Oat Topped Lemon Shortbread Bars - allow to cool completely in the pan.
Oat Topped Lemon Shortbread Bars – allow to cool completely in the tin.

 

Once completely cooled, cut lengthways down the middle of the bake. Then cut into bars. Remove and store in an airtight container.

Oat Topped Lemon Shortbread Bars - pre-cooking the shortbread layer ensures it is cooked through with a lovely golden bottom.
Oat Topped Lemon Shortbread Bars – pre-cooking the shortbread layer ensures it is cooked through with a lovely golden bottom.

 

I really cannot emphasise how gorgeous these Oat Topped Lemon Bars are. The buttery shortbread, topped with good, tangy, lemon curd and then the crunch from the oat crumble topping.

Oat Topped Lemon Shortbread Bars - it's a layer thing - it just works in THE most delicious way!
Oat Topped Lemon Shortbread Bars – it’s a layer thing – it just works in THE most delicious way!

 

Everyone who has tried these has loved them! That’s definitely a winner in my book (or blog!!!).

Perfect for sharing!

Please let me know what you think?

Sammie x

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Zesty Lemon Lime Cake

Hello there, I have the perfect cake to celebrate the sunshine, Zesty Lemon Lime Cake. Perfect for picnics, packed lunches or pausing for a cuppa in the garden!

Zesty Lemon Lime Cake - perfect with lemon tea!
Zesty Lemon Lime Cake – perfect with lemon tea!

 

The combination of lime with lemon results in a deliciously moist, tangy cake. Using the zest of the fruits gives a delightful depth of flavour to this delicious cake.

Zesty Lemon Lime Cake - sunshine in cake form!
Zesty Lemon Lime Cake – sunshine in cake form!

 

A gorgeous glaze made with both fresh lemon and lime juice is the perfect topping. Not too sweet, with a lovely zing!

I probably should have opted for an all over glaze instead of criss-cross!!
I probably should have opted for an all over glaze instead of criss-cross!!

 

I love cake, especially in the summer. There’s nothing quite like opening up a tin at a picnic, with friends and family, to find a pre-cut, delicious, home made cake to tuck into. That’s when tray bakes or square cakes really come into their own – perfectly portable pudding!!

Recipe :

225g/8oz Caster Sugar

225g/8oz Unsalted Butter – room temp

1/4tsp Salt

1 x Lime

1 x Lemon

1tsp Vanilla extract

4 Large Eggs – pref. free range

150ml/5fl oz Sour Cream

225g/8oz Self Raising White Flour

225g/8oz Icing Sugar

Method : Preheat Oven to 175C/160C fan

In a large bowl whisk together the butter, sugar and salt until light and fluffy.

Add the vanilla extract, eggs, sour cream and zest of the lemon and lime and mix thoroughly – if the mixture starts to curdle add a couple of tablespoons of the flour.

You can finely grate the zest or use a zester to get long strips of zest as I have done.
You can finely grate the zest or use a zester to get long strips of zest as I have done.

Next add the flour and mix until just combined. Stir through the juice of half the lime.

Pour the mixture into a greased and line (I only line the bottom of the tin) 21cm x 21cm (8″ x 8″) square cake tin.

 

Smooth over the cake top for an even finish.
Smooth over the cake top for an even finish.

 

Place in the oven and bake for 45-50 mins until the cake spring back when lightly pressed – or a cocktail stick comes out cleanly, when inserted into the centre of the cake.

Cooling in it's tin for 10 minutes - Zesty Lemon Lime Cake
Cooling in it’s tin for 10 minutes – Zesty Lemon Lime Cake

 

Once cooked remove the cake from the oven. Leave to cool for 10 minutes in the tin, then turn out onto a cooling rack.

Tip – once the cake is turned out onto the cooling rack I remove the parchment paper and the use a second rack placed over the bottom of the cake and flip it. Now my cake is the right way up!! Very handy when you want the top of the cake to be on show.

Once the cake is cooled, transfer to a serving plate, as the icing drips down the sides of the cake.

To make the icing, add the juice of half a lime and enough lemon juice to the icing sugar, in a bowl, mixing until you reach a nice smooth consistency.

Lemon lime flavoured icing, perfect for drizzling over your cake.
Lemon lime flavoured icing, perfect for drizzling over your cake.
Drizzle the icing over the cake, encouraging some icing to drip over the sides!
Drizzle the icing over the cake, encouraging some icing to drip over the sides!
I may have slightly overdone the drizzling???!!!
I may have slightly overdone the drizzling???!!!

Allow the icing to set and then cut into squares – I made 12, but if you want larger pieces that’s fine

This Zesty Lemon Lime Cake has a lovely soft crumb texture and delicious citrus flavour. Perfect with a cup of lemon tea!

Do you have a favourite drink/cake flavour combination?

Enjoy feasting on this cake!

Sammie x

 

 

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Lemon Shortbread Cookies

Hi, I’ve done it!! I’ve managed to make  Lemon Shortbread Cookies that are light, lemony and crumbly, but still taste of shortbread!

Lemon Shortbread Cookies - perfect on their own, or with a cup of tea!
Lemon Shortbread Cookies – perfect on their own, or with a cup of tea!

I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh???

These are so delicious, my favourite Lemon Shortbread Cookies!
These are so delicious, my favourite Lemon Shortbread Cookies!

 

Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!

Lemon Shortbread Cookies - my favourite!
Lemon Shortbread Cookies – my favourite!

 

Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temp

1 Large Egg Yolk – free range

1tsp Vanilla Extract

1tbsp Lemon Zest – finely grated (approx 1 medium lemon)

1/4 tsp Salt

300g/10oz Plain White Flour

Extra Sugar for sprinkling

Method :

Whisk the sugar and butter together until light and fluffy.

Add the room temp egg yolk, vanilla, lemon zest and salt. Whisk until thoroughly combined.

Add the flour and mix (I do this by hand) until all the ingredients are just incorporated and the cookie dough comes together.

Place half of the cookie dough onto a piece of cling film.
Place half of the cookie dough onto a piece of cling film.

Using your hands shape the dough into a log. Wrap tightly in the cling and repeat with the other half of the dough.

Tip: if you wipe your worktop/board with a damp, clean cloth, the cling film will lay flat and stay in place!

 

These cookie dough logs need to be refrigerated until firm - approx 1 hour.
These cookie dough logs need to be refrigerated until firm – approx 1 hour

 

When firm, slice the log into individual rounds.
When firm, slice the log into individual rounds.

When ready to bake preheat the oven to 175C/160C fan.

Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.
Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.

 

Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set (cooking time will be slightly longer, if you’ve cut the dough rounds thicker – my first batch took 18 mins!).

Remove from the oven, when cooked and then sprinkle a little more sugar over the cookies (I use granulated sugar for sprinkling).

Leave to cool on the tray for 10 mins then transfer to a cooling rack.

These Lemon Shortbread Cookies actually improve on keeping, in an airtight container, if you can wait???

Now think of someone you know, who loves lemon, pop some cooled cookies in a cellophane bag, tied with pretty ribbon and make their day!

An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

Do you like to bake and share? I’d love to hear your stories.

Keep smiling, Sammie x.

 

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Lemon Garlic Vegetable Orzo

Hi, have I got the easiest, tastiest, make ahead side dish for you?? Oh yes I have! Lemon Garlic Vegetable Orzo – this dish does not disappoint – it is delicious.

Soooo delicious - Lemon Garlic Vegetable Orzo - the perfect Pasta side dish.
Soooo delicious – Lemon Garlic Vegetable Orzo – the perfect Pasta side dish.

 

Although I’ve said this is a side dish (& vegetarian), it also makes a fab light lunch. A few shavings of Parmesan would add extra oomph for lunch, served alongside some crusty, crunchy bread.

I’m getting hungry!!!!

Lemon Garlic Vegetable Orzo - perfect served at room temp!
Lemon Garlic Vegetable Orzo – perfect served at room temp!

I’ve used red onion, peas, sweetcorn and red bell pepper in this dish – but feel free to switch up the veggies (celery is good) with whatever you have on hand. All I would say is the Lemon Garlic Vegetable Orzo is best served at room temp, or even warmed – BUT NOT COLD!!! No matter how much lemon/oil you add, when served fridge cold the Orzo clumps together and not in a good way!!!! So there you go, an easy recipe that doesn’t take up any room in your fridge, or require any last minute fiddling. Yay!! We like easy!

Sooo easy, sooo delish - what's not to love - Lemon Garlic Vegetable Orzo
Sooo easy, sooo delish – what’s not to love – Lemon Garlic Vegetable Orzo

 

Recipe : Lemon Garlic Vegetable Orzo serves 6-8 as a side dish.

500g/1lb Packet Dried Orzo

Juice of 1 Large Lemon

1 x Small Red Onion

150ml/5fl oz Extra Virgin Olive Oil

2 x Garlic Cloves – crushed

200g/7oz Frozen Peas

Medium Can Sweetcorn

Fresh Basil

Salt and Pepper to taste

Method :

Put a large pan of water on to heat up for the Orzo.

Place the lemon juice and finely diced red onion into a large bowl. Add a pinch of salt and mix together. Leaving the onion in the lemon juice will remove the acrid taste!

Once the water in the pan is boiling add salt and then the Orzo. Cook according to the packet instructions – taking care not to overcook or the Orzo will simply clump together!!

Whilst the Orzo is cooking gently heat the Olive Oil and garlic together, for approx 2 minutes on a medium heat so the garlic infuses the oil and is lightly cooked. Pour the garlicky oil over the onions and lemon juice.

Lemon Garlic Onions and Oil - add salt and pepper.
Lemon Garlic Onions and Oil – add salt and pepper.

 

Drain the Orzo as soon as it is cooked and pour straight into the bowl. Using a large slotted spoon immediately toss the Orzo in the oil/lemon juice – this will stop the Orzo from sticking together.

Place the frozen peas (I used petit pois) in the bowl and mix in with the hot Orzo.

Add the sweetcorn (drained) and the diced, red, bell pepper. Mix together and taste for seasoning – add salt/freshly ground pepper as necessary.

Take a handful of Basil leaves, roughly chop and sprinkle over.

Cover with cling film and serve at room temp.

Voila!!! 10 minute side dish - Lemon Garlic Vegetable Orzo - delish xx
Voila!!! 10 minute side dish – Lemon Garlic Vegetable Orzo – delish xx

 

This side goes fabulously with fish – Salmon especially, Chicken and Pork. It makes a fab alternative to roast potatoes and hot veggies for a Summer roast and completely seals the deal as part of a buffet. With very little effort. Gotta love that?!

Enjoy feasting on this scrumptious dish and may we have many sunny days ahead to spend with friends and family, having fun round the BBQ!

With hidden ‘Super-Soakers’ primed for action if it gets too hot – or boring!!!!

What do you look forward to now the days are longer and the sunshine is out??

Sammie x

 

 

 

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Lemon Drizzle Cake

Hi, thanks for stopping by. I have a scrumptious Lemon Drizzle Cake recipe to share with you.

Lemon Drizzle Cake with a thicker, lemon icing - mmm yummy!
Lemon Drizzle Cake with a thicker, lemon icing – mmm yummy!  This was made for my brother-in-laws birthday!

 

Phew the last few days have whizzed by. It’s September already, children back to school, veggies all ripening at same time, late summer flowers blooming their socks off, making my garden look gorgeous & way more organised than I deserve the credit for!!

Today I made a lemon drizzle cake for a friends 40th birthday! Here’s the recipe:

1 buttered 9″ cake pan (round/square or loaf pan – whatever you fancy!!) lined on the bottom with parchment paper.

FOR BEST RESULTS ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE.

225g/8oz Self raising Flour.

225g/8oz  Unsalted Butter.

225g/8oz Caster Sugar

4 Large Free Range Eggs.

1 Whole Lemon – zest & juice.

1 tsp Vanilla Extract.

1/4 tsp Salt (I use Kosher Salt).

175g/6 oz Icing Sugar

 

Preheat oven to 175C (160C fan oven).

Place butter & caster sugar in a bowl (of stand mixer if using with paddle attachment) and thoroughly mix, using stand mixer, electric whisk or wooden spoon, until smooth,  pale yellow in colour & when you rub a little of the mixture between your finger & thumb you shouldn’t be able to feel the sugar grains.

Crack all 4 eggs into a separate bowl (easier to fish out eggs shell & you won’t ruin your mixture if you get a dodgey egg!!). Add the salt & vanilla extract and half of the flour mix gently & then add 2 eggs. Mix until just combined. Add the zest of the lemon the last 2 eggs & the rest of the flour. Gently mix until thoroughly combined ( the cake will be lighter if you don’t over mix the flour). Add half of the lemon juice & fold in quickly. Pour the cake batter into the pan & cook for 25-35 minutes (depending on you oven).

The cake should be golden brown & spring back from a light touch in the centre when it is thoroughly cooked. If there is still a slight wobble to the centre of the cake, bake for a further 5 mins & check again. Also trust your sense of smell. It may sound daft, but after baking this cake a couple of times I can smell when it is ready (or almost ready & then I give it a check).

When cooked remove cake from the oven and place the tin on a baking rack until cool enough to handle 15-20 mins. Remove cake from its tin and place on a baking rack to cool completely. When completely cooled remove the parchment paper from the bottom of the cake – it’s easier to peel off when the cake is cold.

MAKING THE LEMON DRIZZLE

Place the sifted icing sugar in a bowl & add enough of the remaining lemon juice to create a thick, but pourable liquid icing. Drizzle the icing over your cake in any way your creativeness leads you!! On square/loaf shaped cakes I like a zig zag drizzle, on a round cake I sometimes make the icing a little thinner (by adding more lemon juice) & cover the whole top of the cake. Either way encourage your icing to drip down the sides of your cake. It looks very pretty & people will instantly see it’s a lemon drizzle cake!

Your cake is ready to eat, or you can let the icing dry a little (over time it will set, but to a soft consistency, not hard). If you are not giving this cake away (as I did), pop the kettle on, invite a friend or neighbour round & have a good ole natter over tea & cake.

 

WOW!!! Sparkly Lemon Birthday Cake!!!
WOW!!! Sparkly Lemon Birthday Cake!!!
REMEMBER FOOD ALWAYS TASTES BETTER WHEN IT’S SHARED!

Ps: if you are making this cake to give away I have successfully doubled the ingredients a split the mixture between 2 cake tins. One to give away, one to keep! It’s that scrumm!!

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THICK LEMON ICING, shown here smothering: TEAR & SHARE ICED FRUIT BUNS!!!!

I would love to hear your comments or questions if you try any of the recipes listed. Please post a comment which I will read, enjoy & answer if possible.

Until next time thanks for popping by, have fun feasting & sharing your food!!

Sammie x

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