Years ago, a very kind Scottish colleague shared a Lemon Cake recipe with me. At the time I was a very frazzled, single, working mum of a 3 year old and the last thing on my mind was baking. She convinced me to give it a try, how? Her words stating: “You don’t even need to preheat the oven and you throw all the ingredients in together”,won me over. She was absolutely right, my daughter loved the time we spent together and licking the bowl of course! I realised children don’t need much at that age, just your love and time makes them happy.
That cute 3 year old is now a crazy tween but this cake never fails to put a smile on her face. In fact, for her last 12th birthday she specifically asked for this cake. I have never looked back and recently baked it for a secret santa gift and a dinner party. Time and again people comment on how moist the cake is (something I often struggle with when it comes to cakes). It’s always a delight and will keep you coming back for more – especially with a lovely cup of tea!
I have been asked for this recipe so many times so I thought I’d share it here as a thank you to the lovely lady who took the time and love to share it with me. Baking it forward . . .
Lovely Lemon Cake (for the non-bakers out there)
- 170g soft butter
- 170g self-raising flour
- 2 large eggs
- 170g caster sugar
- 4 tbsp milk
- Grated rind of 1 lemon
For the syrup topping:
- Juice of 1 lemon
- 115g icing sugar
- Line a 2lb loaf tin with baking paper.
- Place butter, eggs, sugar, flour, lemon rind and milk in a bowl and whip with a hand mixer until soft and creamy.
- Pour into the lined loaf tin and place in the oven (do not preheat) at 350F/180C/Gas mark 4 for roughly 40 minutes. (Test using a skewer, it should come out clean).
- Remove from the oven and whilst the cake is still hot and in the tin, mix together the icing sugar and lemon juice to make a syrup.
- Prick the cake all over with a fork and pour the syrup over the cake.
- Allow to cool in the tin and then remove and happily enjoy!