Sweet, sticky, but not sickly, this dish is very popular at a whole host of events – ranging from Saturday and Sunday morning lie-ins, through to Family Parties and Events.
This dish makes enough for ten slices, and it’ll keep for around two or three weeks if stored in an air-tight container, but not too well if kept out of a container.
To Serve 10
175g Self Raising Flour
1tsp Baking Powder
290g Caster Sugar
3 Medium Eggs
2tbsp Semi Skimmed Milk
Rind of 2 Lemons, finely grated
Juice of 2 Lemons, strained
1. Sift the Flour and the Baking Powder into a large mixing bowl, before adding the Butter, 175g of the Caster Sugar, the Eggs, Milk, Lemon Rind and Lemon Juice.
2. Mix well with a wooden spoon, and beat until smooth.
3. Line a two pound loaf tin with baking parchment or with some extra Butter, then spoon the mixture into the tin, and level off at the top.
4. Bake in an oven heated to 180C, for an hour, or until a knife inserted comes out clean, with no mixture sticking to it.
5. Turn out onto a Wire Tray to leave to cool for a bit.
6. Put the Lemon Juice and the rest of the Caster Sugar into a Saucepan, and heat gently until the Sugar has dissolved, stirring frequently. Whilst the Cake is warm, pour the mixture over the top so that it will soak into the cake.
Try using different shape loaf tins to make a different cake, and decorate with some pared Lemon Rind.
Photo Courtesy of: styro