If she's looking to do something in return, I'll take some of the home-grown lemons pictured on her blog. Don't they look wonderful!
Here's one of our favourites. A simple Lemon Cake.
4oz (100g) soft butter/marg
6oz (175g) castor sugar
60z (175g) self-raising flour
4 tblsp milk
2 large eggs
rind and juice of 1 lemon
3 tblsp icing sugar
1. Beat together: butter/marg, castor sugar, flour, milk, eggs and rind.
This is one of my favourite things about this recipe: everything goes into the bowl and it all gets beaten together. Simplicity is bliss, don't you reckon?
2. Spoon mixture into a greased a lined 2lb loaf tin.
(I made double, and so have 2 loaves)
3. Bake in a pre-heated oven 180C/350F for 40 mins.
4. Dissolve icing sugar in lemon juice over a low heat, and pour over cake while cake is still warm. Leave to cool in tin.
That's the official recipe.
I like to stick a skewer in the top of the cake just before I pour the icing over it. That means it seeps into the cake nicely.
Okay, okay, so it's not a skewer. You know what it's like: whatever's to hand...
Also - my oven prefers 170C for 50-55 mins. You'll know your own oven best, and sometimes it takes a while to get it right with a new recipe.