Linda McCartney’s Lemon Drizzle Cake

My blogging has been a bit lazy in this past week.  I haven’t had much to write about because most of my time off is spent sending out resumes and looking at job postings.  

San Diego had such a lovely day. It’s about 80 degrees, not a cloud in the sky, and all the flowers are in bloom.

Some daisies around our house:

A pansy:


The lemon tree that provides us with fruit all year long:

Mornings like this makes me want to sit out in a grass field, enjoy the sunshine, and listen to live music. Which ultimately reminds me of one of my favorite days in 2009; the one I spent at Coachella listening to Morrissey and Paul McCartney with one of my best friends.  I haven’t been back to Coachella since, and really, I’m much too particular with my money and musicians these days to spend big bucks on a 3 day pass. My love for the Beatles and Paul only grew stronger after that day. Mr. McCartney was the most adorable and cheeky man in suspenders, telling jokes and playing late into the night. After the third encore, my friend and I were pretty much exhausted and couldn’t believe that he wasn’t running out of energy.

Could a man in his 60s have this much energy because of his diet? I believe so, after all, Sir Paul is a vegetarian.  He and the love of his life, Linda McCartney, became vegetarians in the early 80’s after watching little lambs run around in a field.  Her recipes were a staple of my childhood. The vegetarian food is easy to make, plus it’s fresh and healthy.  Linda’s  Lemon Drizzle Cake is so delicious! Perfect for a warm April afternoon snack with a glass of iced tea. She suggests covering it with a cream cheese frosting, but it is just as yummy without.

Lemon Drizzle Cake, makes a 9 x 5 inch loaf cake

  • ½ cup margarine (We’ve always used regular butter- can’t wait to try it with Earth’s Balance!)
  • 1 cup sugar
  • Finely grated rind and juice of 3 lemons
  • 2 jumbo organic free-range eggs, beaten
  • 1 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ cup skim milk

Preheat oven to 350 ° F

Cream the butter with ¾ cup of the sugar, the lemon rind, and 1 ½ tbsp of the lemon juice until light and fluffy. Beat in the eggs one at a time. Beat in the sifted flour and baking powder, then add the milk. Beat thoroughly until light. Put into a greased 9 x 5 inch loaf pan and bake for 45 minutes.

Toward the end of the baking time, heat the remaining lemon juice and sugar until the sugar dissolves. Simmer 3-4 minutes.

Cool the cake, in the pan, on a rack for 5 minutes, then unmold upside down. Pierce the base of the cake all over with a skewer, being careful not to break through the top surface of the cake. Spoon the lemon syrup carefully over the base of the cake until all of it has been absorbed. Let cool completely before turning the cake right side up.


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