As it’s January, I really ought to do an austere recipe. But in the northern hemisphere it’s damp and cold, and the perfect weather for cake. And this is the best lemon cake ever! (Apologies for lack of pics, this month – desperately time squeezed, plus those of you who are friends with me on Facebook will know about the car crash. Not the best start to the new year, but the important thing is that my husband is still here and in one piece...)
• 4 oz (125g) butter
• 6 oz (175g) caster sugar
• grated rind and juice of a lemon
• 2 eggs, beaten
• 6 oz (175g) self-raising flour
• 4 tbs milk
• 2 tbs granulated sugar
Cream butter, caster sugar and lemon rind until fluffy.
Beat in eggs.
Stir in flour, then add enough milk so the mixture will drop off the spoon when you shake it gently.
Put mixture into a lined 2lb (1kg) loaf tin.
Bake in a moderate oven (180 degrees C, mark 4) for 40-50 minutes or until firm on top and a skewer comes out clean.
Heat the lemon juice and granulated sugar together until the sugar is dissolved (takes about 30 seconds in an 850w microwave).
While the cake is still hot, pierce the top with a skewer and spoon the lemon syrup over. Leave to cool in tin.
http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)