We had Rian’s cricket presentation the other week and the guys at the club asked if we would bring cake to sell to raise some funds to fix the roof (this is actually real life, clearly leaky roof storylines are not the domain of Peppa Pig world alone). Any excuse to make cake – I took a fridge cake (recipe next week!) my Spiced Apple Crumble Cake and this one – Very Lemony Lemon Cake! Who doesn’t love a lemon cake?
Anyway, it’s a relatively easy one and worth it for the yum.
- 125g butter
- 150g caster sugar
- 2 eggs
- 3 lemons worth of zest
- 190g plain flour
- 2tsp baking powder
- 1/2tsp salt
- 3tbsp milk
- 130g icing sugar
- 1 lemons worth of zest
- the juice from all 4 lemons
Pre heat the oven to 170’C and line a loaf tin (mine is 21×10 I think)
Cream up the butter and the sugar (not the icing sugar! That’s for later, use the caster sugar here) Add the eggs one at a time as you beat the mixture, then the x3 lemon zest. It should be lovely and smooth.
Put the flour and the baking powder in a sieve, then gently fold it into your mixture as you tap it into the bowl. Stir til it’s just mixed, then carefully add in the milk before gently plopping it into the greasy lined tin.
Bake for 45-50 minutes until a skewer comes out almost clean.
While your cake is baking, make the syrup. Mix up the icing sugar and the lemon juice in a small pan and stir it until the sugar melts. Stir in the last of the zest (tip: grate it really finely, you just want the yellow not any of the white pith beneath and don’t get waxed lemons by accident. Blick) Simmer the mix for about three minutes and keep it warm until your cake comes out.
Prick your cake with a skewer and pour over the syrup – mine all collected in the middle and sank my cake a bit which was annoying but it didn’t affect the taste.
Leave your cake in the tin until it’s completely cooled down, unless you want a pile of crumbs. Tasty crumbs. Then slice and scoff as desired!
If you liked this recipe, why not stick a pin in it for later?