Thursday, August 9, 2012
My lemon tree is virtually sagging with lemons at the moment. The pruning the boys gave it a few months back must of done it wonders. I am cooking and baking all things lemon at the moment as I just can't bear any of them to go to waste.
I visited a friend a month or so ago, and she served this Lemon Cake as morning tea. I couldn't leave without the recipe. It was so good I made it the next day at my MIL's. And have made it 3 times since. I couldn't get a full picture of it, as we couldn't wait and tucked into it while it was still warm. Served with some plain yoghurt, its just so good.
This makes a huge cake. I bake it in a 23 x 30 cm lasagne dish.
2 cups caster sugar
2 large lemons
3 cups self raising flour
1 cup of milk
1 cup of caster sugar
Juice of 2 lemons
Preheat oven to 180 degrees and prepare your baking tin. Lightly spray with cooking oil and line the bottom and sides with baking paper.
Cream the butter and sugar till light and creamy. I cream mine really well - put it in the mixer and go away and do something else for a bit and come back to it.
Add the lemon rind and then the eggs one at a time, beating well after each addition.
Add half the flour and half the milk and gently mix together with a wooden spoon. Gently stir in remaining milk and flour.
Bake for approx 50 minutes, being careful not to overcook.
When the cake goes into the oven, combine your ingredients for the sugar crust and set aside.
Once cooked, remove from the oven and pour the sugar crust over the hot cake. Leave it to cool in the tin till cold.