This recipe is adapted from the one my Mum used to make when we were kids. Gorgeously sticky, sweet and moist, and perfect on a summers day. You could play around with flavours if you like (swap out lemons for Valencia Oranges) but sometimes simplicity is best! If you don't want to make it gluten free, just replace the flour for regular plain flour.
Cooking Time: 45 minutes
Serves: 6 - 8
Ingredients
175 g softened butter
175 g caster sugar (plus extra for glaze)
3 eggs
175 g self raising flour
1 tsp baking powder
2 tsps lemon extract
Juice of 2 lemons
100 g icing sugar
Method
1. Preheat your oven to 170⁰C. Grease and line a loaf tin .
2. Using a free-standing mixer, beat the sugar and butter together until soft, light and fluffy. Gradually add the eggs, one at a time until well combined.
3. Sift the flour and baking powder into the bowl and beat on a low setting until just incorporated. Remove the bowl from the mixer and add the lemon extract, stirring gently.
4. Pour the batter into the pre-lined cake tin and bake in the oven for 25-30 minutes or until golden brown and well risen.
5. While the cake is in the oven, mix the juice of the lemons with just enough sugar to create a thick syrup. Stir well and leave to one side.
6. When the cake is cooked, remove it from the oven. Using a toothpick, poke lots of little holes all over the surface of the cake. Spoon the lemon syrup over the sponge while it is still hot, ensuring all the syrup soaks into the cake. Leave the cake to cool fully before removing it from its tin.
7. Mix the icing sugar with a little water (or lemon juice, or milk) to create a loose white icing. Spoon or drizzle the icing over the cake, once it has cooled. Decorate the cake with any additions you fancy.
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