Winter has arrived in Perth with its familiar parade of blustery winds, rain-laden skies and the occasional storm rolling in from the coast, sending trees swaying and inviting us to retreat indoors to the warmth of our kitchens.
As if to brighten those grey and blustery days, my brother in law arrived at our door carrying a basket brimmimg with golden lemons from his garden. Their sunny colour and enchanting fragrance seemed to light up the whole kitchen, a cheerful reminder that even in winter, nature knows how to sprinkle a little magic around.
This is the time of year when citrus trees are at their most generous. Lemons, oranges, mandarines, limes and cumquats hang like little lanterns among glossy green leaves, each one filled with sunshine and bursting with sweet, juicy flavour. There is something quite magical about wandering through a garden and discovering branches bowed low under the weight of these colourful treasures.
Here in Perth, Lemons trees seem to thrive wherever they are planted. They flourish in backyards, peek over garden fences, and reward their owners with baskets overflowing with fruit. My own lemon growing adventure, however, has been rather less fairy-tale-like. Despite much encouragement, careful watering, and the occasional heartfelt pep talk, my little lemon tree has remained wonderfully stubborn. Still, I remain hepeful that one day it will surprise me with a single perfect lemon. When that glorious day arrives, I promise you will be among the first to hear about it!
Until then, I am more than happy to borrow a little citrus magic from family. Faced with a basket of such beautiful lemons, I simply couldn’t resist baking. The result is this delightful Lemon Glaze Cake, tender, buttery and crowned with a glossy drizzle of sweet-tart lemon goodness.
It is the kind of cake that fills the house with the most wonderful aroma, invites friends to linger over a second cup of tea and makes a winter afternoon feel just a little brighter. After all, if life hands you a basket of lemons, turning them into a cake seems the most delicious thing to do.
Ingredients for the Cake
- 2 cups self-raising flour
- 1 cup caster sugar
- 250g white chocolate, melted
- 185g unsalted butter, melted
- 11/4 cups of milk
- 3 eggs
- 1 teaspoon of vanilla extract
Ingredients for the Glaze
- 1 cup of icing sugar, sifted
- 2 tablespoons of lemon juice
Method
- Preheat the oven to 180C.
- Place the flour, sugar, chocolate, butter, milk, eggs and vanilla in a large bowl and whisk until smooth.
- Pour the cake mixture into a well-greased bundt tin.
- Cook for 40 to 45 minutes or until cooked when tested with skewer.
- Allow to cool for 10 minutes in the tin, then gently remove the cake.
- When the cake is cold pour the lemon glaze on top.
Method for the Glaze
- Place the icing sugar into a medium mixing bowl.
- Add the lemon juice, whisk well until completely incorporated.
- If you need the glaze thinner add a little more lemon juice.
- If you need it thicker add more icing sugar.
- Use immediately.
Tips
- This simple lemon glaze can be made in less than two minutes but it sets hard very quickly, so use it immediately.
- Wait until the cake is cool before pouring the glaze onto the cake surface.
Perth to Paris Recipes 