Soggy Lemon Cake

Years ago I cut out a recipe from a magazine and it became a firm favourite. More of a dessert than a cake it was the perfect finish to a rich meal. It came with me on a couple of  house moves and it was only recently that I realised it was missing. Several boxes were turned upside down but I still couldn't find it so I hit the internet and, thanks to Dave, I found it again. The original recipe was from Country Living magazine in 1994 but it has certainly stood the test of time.


150g self raising flour

1 tsp baking powder

225g softened unsalted butter

225g caster sugar

2 lemons - juice & zest

5 eggs - beaten

Topping

4 lemons - juice only

225g granulated sugar

Heat the oven to 180C  and lightly grease and line an 18cm baking tin.
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

And on a completely different subject I couldn't resist this photograph of Mortimer taken by Andrew. He was under the table (Morts not Andrew) scoofing for food!

I'm sure they must have dropped something under here