Let's face it, life can sometimes throw us curve balls aka Lemons. Quite often they can be bitter experiences that we get stuck in if they aren't tended with care and love. We often hear the retort to when life gives you lemons - "make lemonade".
I personally prefer Lemon Drizzle cake, but you get the point. We can stay stuck in the bitterness of experience or we can do something that supports us to accept the situation and potentially transform it. This in essence is what the therapeutic journey is all about= embracing your reality, building resilience, accepting and validating what has happened and becoming aware of choice moving forward.
Not as easy as squeezing lemons! It is brave and hearty work. When we embrace life with all its flavours of experience, when we move from defeat and apathy towards what we can do versus staying indefintely stuck, we can make lemonade or in my case - Lemon Drizzle cake and slowly we can start tasting the sweetness of life again, having tended to the more bitter tastes that have been swallowed along the way. Counselling can be a way to find the recipe you need to live your life and re-create zestiness.
If you feel you have been thrown a few curve balls or indeed lemons, and could do with supportive listening with a trained Counsellor - contact me at dee_therapy@outlook.com and let's see if we can make life sweet again!
But for now, here's an actual recipe- enjoy!
Lemon Drizzle Cake Recipe
Cake ingredients:
250 g Unsalted butter Plus extra for greasing your tin
250 g Caster sugar
4 Eggs Medium
250 g Self-raising flour
3 Lemons Zest only (Reserve the zested fruit for the juice for the drizzle.)
For the drizzle:
100 g Icing sugar
INSTRUCTIONS
Preheat the oven to 160C and grease your loaf tin and line it with baking paper.
Put all of the cake ingredients into a large bowl and beat until smooth.
Spoon into the prepared tin and smooth out. Bake for 40-50 minutes or until a skewer comes out clean.
For the drizzle:
While the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.
Mix the icing sugar with enough of the juice of the lemons to make a thin paste. Add the liquid gradually so it stays nice and smooth. (This is normally 1-and-a-half lemons, but will depend on how big and juicy they were!)
Pour all over the cake and allow to sink in.
NOTES: You can substitute regular flour for Gluten Free or use almond flour.