RECIPE:
  • SPONGE: 225g butter, soft and unsalted 225g caster sugar 4 large eggs 225g self raising flour 2 lemons, zested
  • DRIZZLE: 100g caster sugar juice of 2 lemons
  • Tools needed: 2lb/1 kg loaf tin stand/hand mixer lemon squeezer grater/zester spatula mixing bowl sieve


HOW TO:

 This is a fairly easy cake to make. Start by mixing the butter and sugar together for about 5 minutes at medium speed with a stand or hand mixer.

 If you use a stand mixer, this is a good opportunity to zest the lemons and prepare the tray by greasing it with some kind of easy release spray and line the long side of the tin with grease proof / parchment paper.

Reduce the speed of the mixer and crack the eggs in one by one, mixing for a bit in between until the mixture looks smooth. Make sure the butter and the eggs are really well blended. Stop the mixer, add the lemon zest and the sifted flour and fold it either by hand or using the mixer at a very slow speed with the paddle attachment.

 Fill 3/4 of the tray and bake it at a pre heated oven to 170C for 55 mins. If you're not sure how accurate your oven is, I'd recommend checking it from 40mins with a skewer and making sure you only remove it from the oven when the skewer comes out fully clean.

While the cake bakes, prepare the drizzle by whisking the juice of the 2 lemons you zested and the sugar but don't worry about melting the sugar fully. Whisk it until it goes a little thick and well combined.

Once the cake is out of the oven, let it cool just for a bit then pierce the top of the cake with a skewer, leaving little holes all around the surface. Finally slowly drizzle the sugary lemony mixture on top of the cake, letting it sink in.



Simply delicious! Enjoy this cake warm or cold.


Find the full recipe video from Cupcake Jemma here.
My personal score: 8/10