Lemon Cake

There are looooaaadddss of good lemon cake recipes out there and there isn't one in particular I favour. However, at the moment I quite like this one as despite being lovely and lemony it still retains that nice deep sponge cake flavour.

Prep time: 20 Mins

Baking time: 45 Mins

200g Butter (Softened)

200g Caster Sugar

225g Self Raising Flour

3 Large Eggs

1Tsp Baking Powder

5 Medium Unwaxed Lemons

50g Caster Sugar (For syrup)

Preheat the oven to 180C/350F/Gas 4 and grease/line a 20cm loose-bottomed cake tin. Cream together the butter and sugar then beat in the eggs, one at a time. Add the zest of three of the lemons, followed by the juice of two (But keep the third as you'll need the juice from that one later!), then sift in the baking powder and flour. Mix it all together then spoon it into the tin. Place in the centre of the oven for about 45 minutes, or until a skewer comes out clean.

When cooked remove the cake from the oven. Zest two lemons into a small saucepan, then squeeze their juice into a measuring jug. Follow that with the juice of that third lemon you have left, then top it up with cold water until you have 100ml of liquid. Pour that into the saucepan, add the 50g of caster sugar and bring the whole lot up to a boil. Reduce the heat to a fast simmer and leave it for a few minutes, then when it starts to thicken remove from the heat. With a metal skewer make holes in the top of the cake (Not all the way to the bottom), then pour over the hot syrup. Let the cake cool in the tin, then remove it and devour at will.