This will quickly become one of your family favourites, I can guarantee it.
The recipe can be adapted to add lime zest, as well as or instead of lemon zest. Also a handful of poppy seeds and some icing on top gives you a lemon and poppy seed cake.
Of course, if you would rather let me do the work for you, this cake is available to order in the Store.
Ingredients:
100g margarine
175g self raising flour
175g white sugar
2 eggs
4 tablespoons milk
Zest of a lemon
Drizzle topping:
Juice of a lemon
50g white sugar
Whisk the margarine and sugar together until light and fluffy. Add the eggs and the milk and whisk again and finally add the flour and whisk again. This seems like a lot of whisking, but the result is a lovely light sponge.
Grate the zest off the lemon, being careful to grate just the yellow bit, not the white bit underneath. Then add this to the cake mixture with a spoon and stir it in. The reason I don’t add it and then whisk it in, is because the bits of zest stick to the whisk. The more zest in the cake, the better it will taste.
Pour the cake mix into a loaf tin which has been lined with baking paper and bake for 40 minutes at 180 degrees. The cake will be ready when it is firm and golden brown.
While the cake is cooking, get all the juice out of the lemon and mix it with white sugar in a bowl. It is difficult to say how much sugar you need, because it depends on how much juice you get out of the lemon, but the mixture needs to be quite thick so that it forms a sugary topping on the cake but runny enough so that the lemon juice soaks into the cake. Between 50 - 100g should do it. You need to add the sugar to the juice, rather than adding the juice to the sugar. Then you can add the sugar bit by bit.
When the cake is cooked, while it is still in the tin, pour the lemon juice/ sugar mix slowly over the cake, giving it time to sink in. After a few minutes, take it out of the tin and let it cool on a cooling tray.
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