Lemons are one of those enigmas of the fruity world that send our taste buds into sensory polar extremes. They are renowned for their sour powers, inciting bitter and sharp tastes that make even a new born purse their lips. They ooze zesty and refreshing fragrances that make us think of homemade lemonade on a hot summer’s day or fresh fish and chips by the seaside. Their baked aroma reminds us of home cooked comfort foods ranging from lemon meringue pie to crispy lemon infused roast chicken. The opportunities to cook and bake with lemons are endless, and dare I say it quite overwhelming.
Hopscoff has an enticing, aromatic, sensational, and irresistible collaboration to announce with JOYCE, an online magazine for curious people who have quite frankly seen enough photos of avocado toast. Today’s post celebrates life’s 5 greatest joys – our senses. Our taste, touch, smell, sight and hearing allow us to experience life to the max and JOYCE and Hopscoff hope to guide you and accompany you along your own sensational journeys.
JOYCE is a happy space, but it was born from a place of sadness; the ideas forming in hot and hungry nightmares in which I wrestled with an eating disorder and a fear of food. Without sites like Hopscoff, and their unashamed commitment to appetite, indulgence, and a great slice of cake, JOYCE might not have happened. That’s why I’m so excited to be collaborating with Nat, and with Hopscoff, this month (Rachel, founder of JOYCE).
Today, it is important to acknowledge that not everyone has a sweet tooth, not everyone likes cake, not everyone may even God forbid like tea. But, it doesn’t matter, we are all different and have different taste buds and different preferences. What does matter is that teatime is a time for all of us. That should be enjoyed together.
Therefore, today Hopscoff leaves you a recipe that hones in on as many of the sensory adventures that our citrus friends give us. This zesty-refreshing-sharp-creamy-comfort cake gives you the perfect excuse to take a trip down memory lane, to bake with or for your loved ones. This recipe is simple and easy to follow and is great for everyone – even baking novices, those with little’uns and for those whose spare time is a luxury rather than a given. Therefore whether your in it to bake it, in it to eat it or in it just to lick the bowl – everyone can get stuck in!
These days I have fewer nightmares and eat more cake; I lick the crumbs from my fingers and dream of sponge and sugar. Hopscoff and JOYCE suggest you do the same. You might like to start with this lemon cake, and a cup of hot hot tea (Rachel, founder of JOYCE).
So, take the recipe and make it your own creation. Have no boundaries. Have no fears. Add poppy seeds for added textures, swap the lemon curd for orange curd, throw in some blueberries for additional fruity flavours, swap lemons for limes – whatever you wish!
…there are only two conditions 1) serve your finished masterpiece with a hot beverage of your choice and 2) never leave a crumb!
Let us know how your baking experiences turn out by commenting below, sharing your photos on Instagram @hopscoff or by saying hello at firstname.lastname@example.org. Make sure you don’t miss a post by subscribing below and to JOYCE.
Lemon Curd Cream Cake
250g golden caster sugar
250g self-raising flour
1tsp baking powder
4 large eggs
zest of 3 lemons
juice of 1 lemon
1tbsp of milk
Filling and Icing
1/2 jar lemon curd
zest of 3 lemons
juice of 1 lemon
500g icing sugar
- Preheat the oven to gas mark 4 and grease and line 2 8inch/20cm sandwich tins.
- Beat together the sugar and butter until light and fluffy.
- Add in the eggs one at a time whilst continuing to beat the mixture.
- Stir in the lemon zest and juice.
- Sift the flour and baking powder into the mixture and fold until well combined.
- Add a tbsp of milk and stir the mixture one last time.
- Divide the mixture into the two prepared tins and bake in the oven for 20-25mins until golden brown and a cake tester comes out clean.
- Whilst the cakes are cooling make the icing by beating together the butter, icing sugar, lemon zest and juice until light and fluffy.
- Once the cakes have cooled remove them from the tins and place 3-4 heaped tbsps of lemon curd on top of one of the cakes. Spread the curd out evenly.
- Then pipe or place the lemon icing on top of the lemon curd.
- Place the second cake on top and repeat (I would advise to only put a thin layer of lemon curd on the top cake).
- Decorate the top how you wish!
- Enjoy with a nice hot cuppa 🙂