- 1 cup (240ml) whole milk
- 2 TBS (30g) butter
- 4 large eggs
- 1 3/4 cups (350g) granulated sugar
- 3 TBS frozen lemonade concentrate, thawed
- 2 cups (250g) plain, all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 cup (57g) butter
- 3/4 cup (150g) firmly packed soft light brown sugar
- 3 TBS frozen lemonade concentrate, thawed
- 1 cup (80g) flaked coconut
- 1/2 cup (70g) chopped pecans
- 1 cup (226g) butter, room temperature
- 4 1/2 cups (540g) icing sugar
- 2 1/2 TBS fresh lemon juice
- 2 TBS heavy cream
- 2 tsp finely grated lemon zest
- pinch of salt
- Whole milk makes a richer batter. You can use 2% milk if that is all you have.
- I use salted butter.
- I use farm fresh eggs that we buy from a chicken farm in Torbrook. They are lovely. Break your eggs into a bowl individually before adding to help anything untoward from contaminating the rest of your eggs.
- It seems like a large amount of sugar, but trust me when I say it absolutely works. In the U.K. use caster sugar.
- I tell you in the FAQ section how to make your own lemonade concentrate substitute.
- Do not use self raising flour. The amount of rising agent will be slightly off if you do.
- If I was in the U.K. I would use light Muscovado brown sugar in the broiled topping.
- Do not use desiccated coconut. I used unsweetened coconut as there is enough sugar in the cake.
- Don't like pecans? Try using walnuts or another nut in it's place.
- Use heavy cream or whipping cream in the buttercream frosting. Again, I used salted butter.
- Grease the bottom only of a 9 by 13 inch baking tin. Line the bottom with baking paper. Set aside. (Do not grease the sides of the pan, the cake needs to be able to climb up the sides.)
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Place the milk and butter into a small saucepan and heat gently until the butter melts. Do not boil. (Heat only until the butter melts.)
- Place the eggs into a bowl and whisk with an electric whisk until light and foamy. (I use my hand held whisk, but you can use a stand mixer if you wish.)
- Continue to whisk on high speed, adding the sugar slowly, until the mixture is thick and lemon colored, (Make sure you only add the sugar a bit at a time, whisking continuously. I poured it in in a slow and steady stream.)
- Using a low speed, add the remaining cake ingredients, blending at low speed until everything is incorporated, scraping the sides of the bowl occasionally. Pour the batter into the prepared pan. (Do not over beat.)
- Bake in the preheated oven for 30 to 35 minutes. (The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should also come out clean.)
- If using the broiled topping, melt the butter over medium heat. Stir in the remaining ingredients to combine. (Mix together until well combined with a spoon.)
- Spread carefully over top of the warm cake. (I dab it on in a few places and spread it out with the back of a metal spoon to spread it out evenly without tearing the cake.)
- Place under the broiler and broil for two to three minutes until bubbling and golden brown. Watch carefully. (No closer than 5 to 6 inches from the grill/broiler. Don't walk away.)
- If you are making the buttercream, leave the cake to cool completely. Using an electric whisk, beat the butter on medium speed until creamy—about 2 minutes. (Do not use cold butter or it will be difficult to mix everything together.)
- Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. (Everything should be smooth and evenly mixed together.)
- Taste and add salt as needed. (Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.)
- Spread evenly over top of the cooled cake. (If desired you can sprinkle some additional finely grated lemon zest over top to decorate.)
- Make sure all ingredients are at room temperature
- Follow measurements and instructions with precision. Baking is an exact science.
- When using chemical leaven, such as baking powder, make sure it is evenly distributed amongst the dry ingredients before they are added to the creamed mixture. Otherwise you cake may develop tunnels as it bakes.
- Unless otherwise specified, add dry and liquid ingredients in increments, beginning and ending with dry.
- Don't overmix. Overmixing toughens cakes.
- When folding in ingredients, such as egg whites, do not over blend.
- Bake cakes as soon as mixed as the leavening will start to work once it is moistened. A delay in baking will result in poor volume.
- Grease and line your pans to prevent cakes from sticking, unless you are using a cake tin which prevents this such as a shaped tin such as a Bundt tin. In that case grease and dust with flour lightly.
Lemonade Lazy Cake
This deliciously moist cake can either be topped with a broiled lemon-coconut topping or a lush rich lemon buttercream frosting. You decide.
Ingredients
- 1 cup (240ml) whole milk
- 2 TBS (30g) butter
- 4 large eggs
- 1 3/4 cups (350g) granulated sugar
- 3 TBS frozen lemonade concentrate, thawed
- 2 cups (250g) plain, all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 cup (57g) butter
- 3/4 cup (150g) firmly packed soft light brown sugar
- 3 TBS frozen lemonade concentrate, thawed
- 1 cup (80g) flaked coconut
- 1/2 cup (70g) chopped pecans
- 1 cup (226g) butter, room temperature
- 4 1/2 cups (540g) icing sugar
- 2 1/2 TBS fresh lemon juice
- 2 TBS heavy cream
- 2 tsp finely grated lemon zest
- pinch of salt
Instructions
- Grease the bottom only of a 9 by 13 inch baking tin. Line the bottom with baking paper. Set aside.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Place the milk and butter into a small saucepan and heat gently until the butter melts. Do not boil.
- Place the eggs into a bowl and whisk with an electric whisk until light and foamy.
- Continue to whisk on high speed, adding the sugar slowly, until the mixture is thick and lemon colored,
- Using a low speed, add the remaining cake ingredients, blending at low speed until everything is incorporated, scraping the sides of the bowl occasionally. Pour the batter into the prepared pan.
- Bake in the preheated oven for 30 to 35 minutes. The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should also come out clean.
- If using the broiled topping, melt the butter over medium heat. Stir in the remaining ingredients to combine.
- Spread carefully over top of the warm cake.
- Place under the broiler and broil for two to three minutes until bubbling and golden brown. Watch carefully.
- If you are making the buttercream, leave the cake to cool completely. Using an electric whisk, beat the butter on medium speed until creamy—about 2 minutes.
- Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes.
- Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Spread evenly over top of the cooled cake. If desired you can sprinkle some additional finely grated lemon zest over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I was determined when I moved into my own place that I was not going to become one of those people who ate out of cans and boxes. I know that is not always possible for everyone and I am not judging. But while I have the ability and will to cook for myself that is what I want to do. I am a person who loves to cook and I think I would be rather bored eating ready-meals and frozen dinners. So as long as I can cook, I WILL cook!
I know a lot of seniors get meals on wheels and the like, delivered to them. I think it is great that this is an option available for those who need it. They are usually quite healthy as well. Low in salt and sugar, high in protein, so trust me I am not judging.
Store bought ready meals are quite different and are usually very high in salt and sugar. I want to stay away from that as much as possible. I am not perfect of course and do occasionally succumb to the lure of a frozen dinner, but by far and large I cook for myself.
I also hate waste so I always try to use up everything that I have as much as possible. Its very hard sometimes, so I tend to shop for myself every few days now rather than once a week. I find that the fresh ingredients like salad, etc. just don't last any longer than a few days. I would rather go a bit more often and throw out less.
Things are a little bit more exciting at the moment as I have my daughter Eileen living with me until she gets a place of her own. I am really enjoying having someone other than myself to cook for!
If, along the way, I can inspire some of you with some of your menu planning, then that makes me very happy.
Here are my meals for the past week. If I have eaten out or away from home, I have endeavored in to provide you with a suitable "like" recipe that you can make at home. I hope you enjoy reading this post as much as I enjoyed eating the meals and writing it up!
SUNDAY, May 10th - Family Dinner at Cindy's
On Sundays we enjoy a delicious family dinner. Usually we go to my sister's but sometimes they all come to mine. Cindy always cooks a delicious dinner. Last week it was mini meat loaves with macaroni and cheese and buttered carrots. It was lovely as always.
In it's place I am sharing my recipe for Mini Meat Loaves. Classic comfort food — only smarter, smaller, and perfectly suited for today’s thrifty kitchens. Made with lean ground steak for maximum flavor and minimal fat, each little loaf bakes up tender and moist, with a zingy ketchup‑mustard glaze that caramelizes beautifully on top, and seasons the meat all the way through.
They cook in half the time of a traditional meatloaf, make just four tidy servings, and use only everyday pantry staples. These are ideal for small households, busy weeknights, or anyone craving hearty, old‑fashioned goodness without the waste. Serve them with mashed potatoes and a vegetable on the side for a simple, satisfying supper that feels like home.
MONDAY, May 11th - Horseradish Cheddar Tuna Melts
Horseradish Cheddar Tuna Melts are the kind of simple, satisfying comfort food that feels like a small triumph on a busy day. Made with just a handful of store‑cupboard staples, they deliver big flavor with almost no effort. The horseradish adds a gentle heat that wakes everything up without overpowering the tuna, and the fresh garlic gives the mixture a bright little spark of savory depth.
The tasty tuna mixture gets spooned onto toasted English Muffins, topped with cheese and then run under the broiler until the cheese melts into golden, bubbling bliss. These tuna melts are crisp, creamy, and wonderfully comforting. They’re small‑batch friendly, ready in minutes, and make a perfect light supper — especially with something crunchy on the side, like celery sticks or a handful of chips. On this occasion we had oven chips done in the air fryer.
TUESDAY, May 12th - Ina Garten's Vodka Sauce with Pasta
On Tuesday we really fancied some pasta. This small‑batch Vodka Sauce & Pasta is everything you love about Ina Garten’s cooking — simple ingredients, slow‑built flavor, and a touch of luxury without any fuss. The sauce begins with sweet Spanish onion, garlic, oregano, and a pinch of heat, all simmered gently before being enriched with good tomatoes and a splash of vodka that cooks down until mellow and silky. A long, slow roast in the oven concentrates every flavor into something deeply savory and incredibly comforting.
Once blended smooth and finished with cream, fresh oregano, and plenty of Parmesan, the sauce becomes velvety, rich, and absolutely irresistible. It will make any pasta dish feel restaurant-worth and yet doable. I tossed it with some Penne noodles and served it with extra cheese grated over top, garlic bread and a salad on the side. Simple ingredients put together in the most delicious way!
WEDNESDAY, May 13th - Supper out with Dad and the family
Most Wednesday nights we go out to dinner with my dad. This week was no different. Eileen, Cindy, Myself, Hazel and Dad. We go to a local place that Dad and Hazel like to go to. The food is hit and miss. This week they had a steak dinner special on and so I treated Eileen and I to a steak dinner. We had not had steak in a very long while. It was a beef filet steak wrapped in bacon with chips, vegetables and garlic bread. Cindy had the fish and chips and both dad and Hazel had the baked Haddock dinner. Our steaks were actually pretty good. I was pleasantly surprised.
In it's place I am sharing my recipe for Pan Seared Steak with Garlic Butter. This is the kind of simple, honest cooking that proves you don’t need bells and whistles when you start with a beautiful piece of beef. A good New York strip is seasoned generously, kissed by a hot skillet, and seared until it develops that irresistible golden crust that only cast iron can give. Then comes the magic — a bubbling pool of butter infused with fresh garlic and rosemary, spooned lovingly over the steak until every edge glistens and the aroma fills the kitchen.
After a short rest, the meat slices like velvet, juicy and perfectly cooked, ready to be draped onto warm plates and finished with a drizzle of that fragrant garlic butter. Paired with fresh vegetables or sautéed mushrooms. A restaurant meal made with the simplest ingredients.
THURSDAY, May 14th - Swedish Meatballs
We treated ourselves to red meat again on Thursday. (I am trying to get Eileen's iron up.) These Swedish Meatballs are an old favorite of ours. These are true comfort food . . . tender, gently spiced and bathes in a rich, silky gravy. A blend of pork and beef gives the meatballs their signature soft, juicy texture, while allspice and nutmeg add the classic Scandinavian warmth everyone enjoys. Browned on the stove and then finished in the oven with a rich and delicious gravy which is enriched with double cream for the last 15 minutes of baking.
I have spent years tweaking this recipe into something which my family declares are the best in the world. We enjoyed them with some buttery noodles and a tossed salad on the side.
FRIDAY, May 15th - Creamy Boursin Chicken
Juicy, golden-seared chicken cutlets smothered in a rich, velvety garlic and herb Boursin cheese sauce. This is a dish using simple ingredients with maximum flavor! Perfect for a cozy dinner, served with fluffy mashed potatoes or buttery rice. You’ll want to lick the plate clean!
I didn't have any potatoes on the day so I had to make do with some rice. I added some cooked frozen petit pois on the side. This was a really delicious meal that went down a real treat! I highly recommend!
SATURDAY, May 16th - Coconut Chicken Curry
Tender chicken simmered in a luscious coconut milk sauce, infused with warm spices, fresh ginger, and a hint of citrusy orange zest. Finished with mango chutney and fresh herbs, it’s the perfect balance of sweet, savory, and aromatic. We enjoyed this with some simple steamed rice and veggies. No such thing as poppadom here. Sigh. I wish there was! I miss them! They always go down so well with a delicious curry! We enjoyed simply with some steamed rice and some sliced cucumbers and tomatoes on the side.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Weekends always feel like the perfect time to treat yourself to something a little special, and this Lemon Raspberry French Toast is just the thing for a cozy, slow‑morning brunch. Adapted from a recipe I spotted on Tablespoon, this small‑batch version is made especially for two — ideal when you want a beautiful breakfast without a lot of fuss or leftovers. I love that it uses simple ingredients I always have on hand, yet still feels like something you’d order in a charming little café.
Instead of ricotta, which I’ve never been fond of texturally, I use cream cheese for a smoother, richer filling that blends beautifully with honey and fresh lemon zest . Spread between slices of soft French bread and paired with fresh raspberries — or any berry you love — this baked French toast becomes golden, custardy, and fragrant as it cooks .
It’s an easy brunch recipe that comes together with just a few steps: whisk, spread, soak, bake. A drizzle of honey and a sprinkle of lemon zest at the end make it shine. Whether you’re celebrating something special or simply indulging in a quiet morning at home, this lemon raspberry French toast for two is a bright, beautiful way to start the day.
- 4 ounces (120g) cream cheese
- 1/4 cup (60ml) honey
- 2 1/4 tsp finely grated lemon zest
- 8 slices (1/2 inch thick) soft French bread
- 3/4 cup (95g) fresh raspberries (3/4 cup)
- 1 large free-range egg, beaten
- 1//3 cup (80ml) full fat milk
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/8 tsp ground cinnamon
- I use full fat cream cheese. I can't say how the lower fat one would work, never having used it. You could also use an equivalent of ricotta cheese, but I prefer the cream cheese myself.
- Use a nice clover honey if you have it. Or an acacia honey.
- I grate my lemon zest using a micro-plane grater with small holes.
- Softer bread is better than bread that is too hard or too stale.
- You could use frozen berries, but fresh is preferred.
- I use full fat milk for extra richness.
- I always use pure vanilla extract, not artificial.
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 15 X 10 X 1-inch baking sheet with foil. Spray with non-stick cooking spray.(You can line it with baking parchment instead of foil. This is my preferred lining. You will still need to spray it. Lining your pan makes for easy cleanup.)
- Whisk together the cheese, 2 TBS of the honey and 2 tsp of the lemon zest until well combined. (I use a small wire whisk for this.)
- Spread about 1 rounded TBS onto each slice of bread. Place 3 berries on top of half of the slices of bread and cover with the remaining bread slices, cheese side down. (Press together lightly so that they stick together.)
- Beat the egg, milk, salt, vanilla and cinnamon together in a shallow bowl. (Again I use a small wire whisk to do this.)
- Place the sandwiches in the bowl. Let soak for 5 minutes, then flip over and soak for a further 5 minutes. Transfer to the prepared baking sheet. (Don't be tempted to over-soak or the bread may fall apart.)
- Bake for 13 to 15 minutes, until golden brown. (It should be golden brown on both sides.)
- Top each sandwich with the remaining raspberries, drizzle with the remaining honey and sprinkle with the remaining lemon zest. Serve immediately.
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Lemon Raspberry French Toast
Quite simply delicious with a lemon cream cheese and fresh fruit filling. Baked, not fried. Sized for two but can easily be multiplied.
Ingredients
- 4 ounces (120g) cream cheese
- 1/4 cup (60ml) honey
- 2 1/4 tsp finely grated lemon zest
- 8 slices (1/2 inch thick) soft French bread
- 3/4 cup (95g) fresh raspberries (3/4 cup)
- 1 large free-range egg, beaten
- 1//3 cup (80ml) full fat milk
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/8 tsp ground cinnamon
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 15 X 10 X 1-inch baking sheet with foil. Spray with non-stick cooking spray.
- Whisk together the cheese, 2 TBS of the honey and 2 tsp of the lemon zest until well combined.
- Spread about 1 rounded TBS onto each slice of bread. Place 3 berries on top of half of the slices of bread and cover with the remaining bread slices, cheese side down.
- Beat the egg, milk, salt, vanilla and cinnamon together in a shallow bowl.
- Place the sandwiches in the bowl. Let soak for 5 minutes, then flip over and soak for a further 5 minutes. Transfer to the prepared baking sheet.
- Bake for 13 to 15 minutes, until golden brown.
- Top each sandwich with the remaining raspberries, drizzle with the remaining honey and sprinkle with the remaining lemon zest. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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