katie's luscious lemon cake

As much as I hate to admit it, autumn is here… but one consolation is that our lemon tree is laden with green-turning-golden-fruit.

I have searched for YEARS to find a lemon cake recipe that is easy peasy and doesn’t taste egg-y.
This is the one I’ve made today, in honour of mum and dad’s arrival:
I’ve modified an Alison Holst recipe:

Pre-heat oven.
Melt
100g butter
in a saucepan until liquid. Remove from heat.
Add
½ c sugar
Rind of two lemons
(the easy peasy way is to peel the lemon rind and buzz with the sugar in food processor)
2 eggs
stand the saucepan in cold water and beat with a rotary beater for 30 seconds.
Add
1 1/2 c self raising flour
¼ c lemon juice
stir gently until just combined- do not beat until smooth.

Pour into lined cake tin, bake 180 degrees Celsius for 20 – 30 mins until a skewer in the centre comes out clean and the sides start to shrink away from the pan and top starts to get golden.

While the cake is in the oven, heat ½ c lemon juice and ½ c sugar in a saucepan, stirring until it bubbles all over and becomes syrupy.
As soon as the cake comes out of the oven, poke the surface all over with a skewer, and pour the lemon syrup all over it. Leave for about ten minutes and then remove cake from the pan.
Serve warm or cold with a spoonful of yoghurt or whipped cream… or both !!
mmmmmmmmm… you’ll love it..