When we hiked mountain trails along the Amalfi Coast several years ago, we marveled at the fist-sized lemons hanging off the cliffside trees. We didn’t know at the time, but they were begging to get zested and squeezed into this ultramoist and puckery lemon cake. While this lemon-lover’s dessert comes from the region, it doesn’t require Italian lemons. The supermarket variety will do just fine. Who knows the real heritage of this cake. It has relatives all over the world. The English call it a “lemon drizzle cake.” It starts out as a classic butter cake—rich, fluffy, golden, and fairly easy to make. The jolt of flavor comes from the lemon syrup that gets…
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Paul Hollywood’s Crumpets
On a recent trip to England, we fell hard for the hot, buttery crumpets served on the 10:03 train from London’s King’s Cross Station to Leeds. We’d splurged on first class with meal service—well worth it just to experience these soft, griddled treats that soaked up butter like sponges. Make these beauties for breakfast, brunch or tea, and you too will understand why Brits love their crumpets. Not English Muffins While crumpets are English and muffins, they are not English muffins. If you crossed English muffins with pancakes, you’d get something like crumpets. Crumpets start with a bubbly yeasted batter, not a dough like English muffins. The batter cooks in rings on a griddle…
