birthday happy: cake deliciousness + a special birthday sale

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Don’t you just love birthdays?

I do.

Especially since I decided a couple of years ago that you’re not old until you’re 80 (and I reserve the right to change my opinion on that when I become an octogenarian).

So today is my birthday and do I have some treats for you.

First we have the cake.

And boy what a cake.

My gorgeous, not-so-little pirate brother came to stay last week and was kind enough to do a few building jobs around the house. So I repaid the favour in my brother’s favourite currency – Lemon Meringue Pie.

And while it wasn’t quite as good as my Mum’s… I had a bit of a realisation of how much I love lemony sweet things and made a mental note to come up with LMP in cake form for my birthday cake.

And here it is. The secret is using almond meal to keep it super moist. Then the double hit of lemony goodness. First we add the zest of 2 lemons to the cake batter. And then when it comes out of the oven we double up with a liberal dosing of nothing but freshly squeezed lemon juice. Which keeps the whole thing fresh and zingy.

It’s certainly a celebrational cake.

And then we have the special Birthday sale.

It’s almost been 12 months since I released my first full length eCookbook for sale.

I can hardly believe that my baby, 5 Ingredients 10 Minutes is about to turn one. Since the launch I’ve pretty much left the book to sit quietly in the Stonesoup shop. No promotions or special mentions.

That needs to change. So for the next 72 hours, you can pickup a copy of 5 Ingredients 10 Minutes for OVER 50% OFF.

Yes, LESS THAN HALF PRICE!

This is the first and LAST EVER sale for the 5 Ingredients 10 Minutes eCookbook.

Make the most of this special Birthday offer. Go to:
www.thestonesoupshop.com/2010/12/5-ingredients-10-minutes/

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delicious lemon birthday cake
takes 10 mins prep + 45 mins baking
serves 6-8

I love baking with almond meal because it keeps things lovely and moist AND gluten-free. But it can be expensive, so feel free to substitute in half or all self raising flour. The texture will be different but you’ll still be getting all the lovely lemony goodness.

I normally don’t bother with cakes that call for creaming the butter and sugar, but have made a special exception here. The food processor is fine (and what I’ve used) but if you can’t be bothered, just melt the butter and stir in the other ingredients and add a teaspoon of baking powder to give it some life. Might be a little heavier but won’t be the end of the world.

250g (8.5oz) butter
250g (8.5oz) caster sugar
2 eggs
250g (8.5oz) almond meal
zest of 2 lemons + 1/2 cup lemon juice

1. Preheat oven to 180C (350F). Line a loaf pan with baking paper.

2. Cream butter and sugar until light and creamy. Add eggs one at a time.

3. Stir in almond meal and lemon zest.

4. Transfer batter to the prepared pan and bake for 45 minutes or until golden and a skewer comes out clean.

5. Punch holes in the cake with a skewer and pour over the lemon juice. Cool in the tin.

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video version of the recipe

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And if you’re wondering why have a birthday sale for 72 hours?

Well, I was born in ’72 and while it wasn’t a brilliant vintage for wine, it was a great year for girls!

So whenever I see a 72 hour sale I always feel an affinity.

I won’t be sending out any reminders because I’ll still be celebrating :)

So make sure you don’t miss out on the first and last ever over 50% OFF sale for 5|10. Go to:
www.thestonesoupshop.com/2010/12/5-ingredients-10-minutes/

Cheers
Jules x

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{ 56 comments }

Abby April 18, 2012 at 8:40 am

I LOVE THIS. :) I wanted to let you know that I put a little less butter in it and made it with Grapefruit zest and Grapefruit juice because I was craving citrus, out of lemon, and didn’t wanna leave the house. It is pink and pretty and oh so delicious. Thanks for this easy recipe!

Abby April 18, 2012 at 10:03 am

Also thinking of doing it again when I get lemon and add in sliced almonds and the actual amount of sugar. B/c I ran out of Stevia and put only 75% of what it called for I think.

Chanel May 12, 2012 at 12:29 am

Wow. This is the first GF recipe I have seen that is not excessively complicated with ingredients like xanthem gum and tapioca starch. Lemon is my favorite. Can’t wait to make this. Thank you!!!

jules May 17, 2012 at 12:17 pm

GF doesn’t need to be complicated Chanel!

WENDY July 17, 2012 at 11:44 pm

Hi jules; Hoy he llegado a tu blog, y encuentro que es muy bueno, he llegado aquí por mi hija que te sigue desde hace tiempo y a hecho esta receta en particular. para regalarla, y a sido todo un éxito, incluso le pidieron la receta. Mi opinion, es que es antisaludable por la cantidad de grasa animal (puro colesterol) y exeso de azúcar, mi hija lo hizo solo con 180GRS. de azúcar, entiendo que es cuestion de gusto; en Europa, mas bien somos de ricos dulces, pero nunca relajante.
Jules, siendo tú experta en alimentación, gustandote la sencilles , la comida veggie y etc, etc, etc…… me gustaría saber si estoy equivocada y porqué. Estoy casi segura que estoy equivocada porque no creo que pongas cosas que no sean saludable. Encantada de conocerte y Besitos

Maddy January 15, 2013 at 9:11 pm

Wanted to say thanks so much for this one! I have about a garbage bag full of lemons at the moment and this recipe is a favourite!
I ran out of butter and panicked so I used Greek yoghurt and it turned perfectly so maybe that can be a healthier alternative?

Thanks again :D

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