I really love anything with lemon in it. This cake is such a delightful treat and goes perfectly with a cup of tea. It’s pretty easy to bake, very suitable for even the beginner baker. I got this recipe from The Guardian.
175g butter, softened
175g caster sugar
2 unwaxed lemons
100g self-raising flour
75g ground almonds
A little milk
100g demerara sugar
1. Pre-heat the oven to 180C. Grease and line a 2lb loaf tin with greaseproof paper.
2. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
3. Sift over the flour and fold in, followed by the almond meal. Add just enough milk to bring the mixture to a dropping consistency, this can take a bit of time to get right. The trick is to ensure the mixture is dropping off the spoon.
4. Spoon into the prepared tin and even out the top. Bake for about 50-55 minutes, until a skewer comes out dry (crumbs clinging to it are fine).
5. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
6. Allow to cool in the tin before turning out.
Serve with a fresh cup of tea and a dollop of cream if you dare!