This cake is very similar to my Lime & Coconut tray bake, but essentially just a lemon version and without the coconut. My favourite cake is probably lemon, if you put me on the spot, but its got to be moist with plenty of icing. This fits the bill nicely. It’s so simple to make- you just bung all the cake ingredients in the mixing bowl and mix. No flour sieving or butter and sugar creaming in this recipe! This also works well in a loaf tin, but you will need to adjust the cooking times a bit.
Ingredients:
For the cake
- 320g unsalted butter, softened
- 270g caster sugar
- 320g self raising flour
- 5 large eggs
- finely grated zest 1 lemon
For the syrup
- 75ml water
- 100g caster sugar
- juice 1 lemon
For the icing/decoration
- 250g icing sugar
- 2-3 tbsp fresh lemon juice
- finely greated zest 1 lemon
Method:
- Preheat the oven to 170degrees C and prepare a 20 x 30cm tin – grease and line with baking parchment
- Put all cake ingredients into free standing mixer and beat until smooth for 2 mins
- Pour batter into prepared tin and level out using palette knife
- Bake for about 50minutes until golden/skewer in middle of cake comes out clean
- Whilst the cake is baking prepare the lemon syrup – bring the water and caster sugar to boil in a saucepan and simmer until reduced by about half. Add the lemon juice and stir, remove from the heat
- When the cake has come out of the oven, pierce the top all over with a skewer and slowly drizzle over the syrup
- Leave the cake to cool in the tin slightly, then remove to a cooling rack
- To make the icing combine the icing sugar and the lemon juice and stir until smooth
- When completely cool, smooth over the icing onto the cake with a palette knife and then sprinkle over the zest and leave to set before cutting.
Happy eating :)
