150g self raising flour
1 tsp baking powder
225g softened unsalted butter
225g caster sugar
2 lemons - juice & zest
5 eggs - beaten
4 lemons - juice only
225g granulated sugar
Sieve the flour and baking powder together and mix with the softened butter, sugar, lemon zest & juice in a bowl. Add the eggs and mix until you have a smooth batter.
Pour into the baking tin and bake for approximately 1 hour 25 minutes or until a skewer comes out dry.
Remove from oven and cool a little before turning out and peeling off the lining paper. Place onto serving plate.
To make the topping just mix together the lemon juice and granulated sugar and spoon over the cake. The juice will sink into the cake but the sugar sits on the top creating a crunchy layer. If you have any left pour it around the cake. To get the most out of your lemons roll them on a hard surface before juicing them.
Serve with a dollop of cream - but not to people with sensitive teeth!
|Soggy lemon cake|