Too many cakes, too little time. I needed something to take to a friend’s house for an informal morning meeting and my first thought is always chocolate cake. I thought that might be a bit heavy for first thing on a summery morning so decided to go with a fresh and tangy lemon cake with a crunchy sugar topping instead. Not to mention that for some reason lemon cake seems far more sophisticated and businesslike than chocolate cake. Chocolate cake is far less serious.
It’s a really easy recipe. This quantity makes a relatively small cake but can easily be scaled up. I used an 8″x7″ tin but a 7″x7″ would work just as well and give a slightly deeper cake.
Ingredients – cake
115g caster sugar
1 tbspn milk
150g SR flour
Grated rind of one large lemon
Method: Grease and line your cake tin. Set the oven to 180°C. Cream the butter and sugar until pale. Mix in the eggs one at a time, then the lemon rind and milk. Fold in the flour. Turn into the tin and cook for aproximately 20-25 minutes or until firm to the touch. Turn out on to a cooling rack.
While the cake is cooling mix the topping:
Ingredients – topping
Juice of one large lemon
40g granulated sugar
Method: mix the sugar and lemon juice and spread over the top of the cake while it is still warm. The liquid will soak in and the sugar will create a crunchy topping when it cools. Cut in to bars.