One of the most positive things about moving is that our magazine deliveries have stopped. We were getting three issues of the Food Network Magazine, two of Eating Well, a copy of All Recipes, and Cooking Light. The Cooking Light magazine was the only one I had subscribed to and expected to receive. The others arrived out of nowhere. I blame my mother for this.
So when an issue of People Magazine showed up in early August. I let my disgust be known out loud. Luckily, the issue came with a subscription notice on which I wrote in all capital letters, “NOT INTERESTED.” I have yet to see another but I am doubtful that my simple note took care of it.
Since I had the issue, I paged through it. I’ve never been one to follow celebrities or think much of them, so I passed on the article about Ben and J-Lo and looked for anything else that would hold my interest. At the back of the issue, I found it!
“It” was a recipe for Paul Hollywood’s Lemon Drizzle Cake. Yum! I love lemon, anything! Last year we caught up on all the episodes of The Greatest British Baking Show once we got streaming T.V. As you might know, Paul Hollywood is one of the judges on the show and an eminent baker, himself. My husband started making Mary Berry’s Victoria Sponge Cakes. And they were delicious.
Last week, I make the Lemon Drizzle Cake using the recipe in People Magazine. Strangely enough, even though both recipes have Hollywood’s name on them, they are different. One calls for using lemon curd, and one does not. The recipe in the magazine did not call for lemon curd. It can be found here, on the BBC good food page.
Regardless, it was delicious with my tea as a morning snack. We did not frost it. This was another difference in the recipes. The one I used did not call for frosting, just the drizzle (which was amazing)!
I have plans to make it again this week but maybe I’ll use the recipe I’m sharing with you and compare the two. Sounds like a plan, doesn’t it?!