…make lemon cake….
…then sit down with friends and a big pot of tea and eat it :)
These little cakes may not be the prettiest but if you are a fan of anything lemony you will be in heaven. Move over lemon drizzle cake….Sticky Lemon Cake is in town. I first found this recipe about 15 years ago in a magazine, which one I can’t remember and I’m not even sure who contributed the recipe so sadly I can’t give the proper credit to it’s inventor but make this cake and I promise you won’t be sorry you did. It’s the cake I’m always asked to ‘bring along’, most requested for birthdays, grown men have fought over who gets the end pieces, I’ve given the recipe out goodness knows how many times and in another life when Andy & I had a coffee shop I sometimes couldn’t keep up with the demand for this cake. I almost always make 2 at a time, it’s no more bother than making 1 and it’s freezes perfectly so you’ll always have back up in the deep freeze for those unexpected cake emergencies…
Sticky Lemon Cake (makes one 2lb Loaf, simply double if you want to make 2)
6oz (175g) Self Raising Flour (or self rising)
6oz (175g) Caster Sugar (or superfine sugar but I have also just used regular granulated sugar & it works fine)
6oz (175g) Butter (real butter please – I insist!!!)
5 TBSP Milk
Grated rind of a large Lemon
For the topping:
3oz (75g) Cater Sugar (or superfine sugar but I have also just used regular granulated sugar & it works fine)
Juice of the Lemon
Preheat your oven to 180 c (350 f ,Gas 4). Grease & Line a 2lb loaf tin.
Mix together flour, sugar, butter, milk, eggs & lemon rind. Pour into your prepared tin and bake for 40-50 mins until golden and well risen. Leave in tin and prick all over with a bbq skewer.
Meanwhile, prepare the topping – heat the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Pour over the warm cakes (still in tin) and leave to cool in tin.
Pop the kettle on, brew a pot of tea and you’re ready for lemony heaven.