;
This is a classic cake served at coffee mornings, tea parties and anywhere else where nice home made cakes are required! It's a particular treat for the family at the weekend. This really is a sweet citrussy (is that a word? I like it!) treat. The quantities shown here are for a 1kg (2 Lb) loaf tin and make approximately 12 slices.
Ingredients
- 175g Butter
- 175g Caster sugar
- Zest of 2 Lemons, finely grated
- 3 Eggs
- 225g Flour
- 1 tsp Baking powder
- Juice of 3 Lemons
- 100g Icing sugar
Method
- Put the butter and caster sugar into a mixing bowl. Microwave for 10 seconds to soften the butter.
- Add the lemon zest and beat the sugar, butter and zest until well-mixed and fluffy.
- Add one of the eggs, and a third of the flour, and fold in.
- Repeat with the remaining eggs and flour and fold in the baking powder.
- The mixture should now be at dropping consistency, i.e. it should fall easily off the spoon in one big dollop when raised above the mixture. If it is too runny, add a little flour, and if it is too thick, add a little milk.
- Transfer the mixture to a lined loaf tin and place into an oven at 170 degrees C.
- Bake for 45 minutes, or until the cake is risen and golden and the centre springs back into place when lightly pressed with your fingertips.
- When you place the cake into the oven start on the lemon drizzle.
- Mix the icing sugar with the lemon juice and leave in a warm place (on top of the oven is perfect if it is possible) while the cake cooks, stirring occasionally.
- When you remove the cake from the oven, pierce it in several places with a skewer.
- Drizzle the lemon juice over the top of the cake so that it soaks into the cake via the skewer holes.
- Leave the cake to cool in the tin and serve when cool.