During the Middle Ages lemons were both rare and expensive in Northern Europe, and so only available to the rich. It wasn’t until the mid sixteenth century that the fruit became sufficiently common for northern cooks to experiment with. It was then that the many uses of the juice, pith and peel could finally be exploited in both sweet and savoury dishes. In our series on regional cakes, Julie Duff of Church Farmhouse Cakes, makes Anna McNamee what has become a firm national favourite – a lemon cake.
Cakes: Regional and Traditional by Julie Duff, published by Grub Street, London - ISBN: 1 904943 19 5
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