| Prep Time: 10 Cook Time: 1 hour 20 minutes Serves: 6 - 8 |
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| Ingredients 1 lemon 200g caster sugar for the cake 125g caster sugar for the icing 250g self raising flour 1 pinch of salt 1 teaspoon baking powder 250g softened unsalted butter 4 large eggs |
| Method Preparation Preheat the oven to 325f / 160c / Gas Mark 3 Line a 18cm / 9 inch cake tin with baking paper Zest and Juice the lemon (place the juice to one side for later) Mix the zest and 200g of the sugar in a food processor Sift the flour,salt and baking powder and add with the eggs and butter to the food processor Mix well, pulse, shake and remix! Pour mixture into the prepared tin, smoothing out the top with a spoon / knife Bake uncovered for about an hour Remove the cake from the oven and place on a rack to cool After half an hour of cooling mix the remaining 125g sugar and lemon juice together Place a large plate underneath the rack and spoon the icong over the cake Try and cover the sides as well by smearing it with a knife / spoon You can re use the excess syrup that has drained on to the plate back over the top of the cake. Leave the cake to cool and enjoy! You could also slice the cake in half (horizontally!) using a bread knife and add a layer of lemon curd, double cream or lemon butter icing! |