This is my favourite recipe EVER. If there is ever an occasion where I’m not sure what cake to make or if I just fancy baking something real quick and easy, this is my go-to cake. The cake itself is really light and moist, but then you get the crunch and sharpness of the crystallised lemon sugar on top. Not only is this cake delicious, but you can cook it in a loaf tin, and I believe that anything you can cook in a loaf tin is always going to be a winner. So, enough talking, lets get on with the recipe!
2 Unwaxed Lemons, well scrubbed
175g Granulated Sugar
175g Unsalted Butter, Softened
200g Self-Raising Flour
1/2 Teaspoon Baking Powder
3 to 4 Tablespoons of Lemon Juice
100g Granulated Sugar
1. Preheat the oven to gas mark 4 ensuring the shelving is centre. Grease and line a loaf tin.
2. Wash and grate the zest of the two lemons.
3. Cream together the butter and sugar until soft and creamy.
4. Gradually sift in the self-raising flour along with the baking powder, adding an egg each time as you go.
5. Add in the lemon zest and give a good stir to ensure the batter is throughly mixed.
6. Pour the mixture into the loaf tin and bake in the oven for 35 to 40 minutes or until risen and golden brown.
7. Transfer to a wire rack and leave to cool.
8. Squeeze three to four tablespoons of juice from one of the lemons (depends on how sharp you wish the sugar to be!) and mix the juice with 100g granulated sugar.
9. On the top of the cake, make about 50 deep holes so that when you pour the sugar mixture on, it drips through to the cake, making it even more lemony!
10. With a spoon, carefully pour the sugar mixture on top of the cake and leave to set so that it goes hard and crunchy.
– Charlotte x
| Original Recipe by The Hairy Bikers |
| Previous Recipe White Chocolate & Lemon Cupcakes |