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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Serve this with poached apricots or peaches. Ingredients:
200 g butter |
200 g golden caster sugar |
200 g self-raising flour |
3 large eggs |
2 large unwaxed lemons, zest of |
125 g golden granulated sugar |
2 lemons, juice of (the lemon above plus one other) |
Directions:
1. Preheat the oven to 180C/gas mark 4.
2. You will need a spring-form 20cm. round cake tin, either non-stick or lined and buttered.
3. Put the butter and sugar into the bowl of a food mixer and beat until light and fluffy, a matter of 3-5 minutes.
4. Add the lemon zest.
5. Beat in the eggs, one at a time.
6. The mixture will be quite loose. Sift the flour into the mixture and gently fold it in with a metal spoon.
7. Scoop the mixture into the cake tin and bake until risen and golden, which should take about 45 minutes.
8. Meanwhile, mix the lemon juice and sugar together(the sugar doesn't have to be dissolved).
9. Remove the cake from the oven and leave in the tin.
10. Poke holes in the top of the cake about 30 times with a skewer or knitting needle.
11. Pour the lemon-sugar mixture over the top.
12. The juice will soak into the cake; the sugar will form a sour-sweet crust on top.
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