Happy Mother’s Day! This year I made my mum this cake. It doesn’t look very impressive but don’t judge a book by its cover (or a cake). Normally, I would pour icing over a lemon cake, however the recipe I used instructed to make a lemon syrup.
The cake smells absolutely amazing.
As I’ve been making alot of chocolate cakes I thought it would be nice to make something lighter (and my mum doesn’t like chocolate flavoured things).
I would say it’s because Spring is nearly here but it’s snowing.
Yes, snowing. In the middle of March.
Typical British weather
This cake took about 1 1/2 to cook so don’t be worried if it takes a while. Just cover the top with tin foil so it doesn’t burn. I’m sure if you did it in two halves it would take less time but I baked it all in one.
If you baked 2 halves you could fill it with lemon curd.
1 large lemon
225g caster sugar
260g self-raising flour
Pinch of Salt
1tsp bicarbonate of soda
150g caster sugar
Juice of 1 lemon
Recipe (The Independent on Sunday)… makes 1 cake
Pre-heat the oven to 180 degrees celsius and grease a cake tin. Cream the butter and sugar together. Grate the zest of the lemon then tip it in to the creamed mixture. Whisk the eggs then add them little by little. Don’t be worried if it curdles, this will even out when you add the flour. Next, sift the flour, salt and bicarb of soda in. At first mix these in using a figure of 8, then quickly beat the mixture for 30 seconds. Pour the mixture into the tin and bake until a skewer comes out clean.
For the syrup, juice 1 lemon then stir in the sugar. When you take the cake out of the oven pour this over it straight away, then leave to cool on a cooling rack.
Optionally, sprinkle with lemon zest for presentation