This sticky lemon cake recipe comes from The Great British Bake Off: Learn to Bake book, my brother got it for me the Christmas just gone. So before he was heading back to Uni I thought that I would make him something to take back with him from the present he got me, and he liked the sound of this lemon cake.
Unfortunately when I made it back then I didn’t have chance to take a picture, but I think he enjoyed it as he ate it to himself. So I had a few lemons around so I decide that I would make it again for me and my mom and dad to try, but making just a few alterations this time.
For the Cake
200g Unsalted Butter, softened
200g Caster Sugar
3 Large Eggs, at room temperature
2 unwaxed Lemons, Zest & 2 teaspoons of Lemon Juice
250g Self Raising Flour, sifted
100ml Milk, at room temperature
For the Syrup
60g Caster Sugar
Juice from 2 Lemons
1. Preheat the oven to Gas Mark 4 and lightly grease a 23cm (9 inch) round cake tin and line with baking paper.
2. Put the butter, sugar, eggs, zest of 2 lemons and 2 teaspoons of lemon juice into a large mixing bowl, sieve over the flour and then pour in the milk.
3. Then mix everything together either with a wooden spoon or an electric mixer on medium speed, scraping down the side every so often to make sure that everything gets mixed together evenly. You can stop mixing when the cake mixture looks completely smooth, with no steaks of flour or egg.
4. Pour the mixture into the prepared cake tin and smooth the top using the back of a spoon or palette knife.
5. Bake in the preheated oven for 50-60 minutes (mine took 50 minutes) until golden brown and springs back when gently pressed. You can also test the cake by inserting a skewer into the centre and if it comes out clean the cake is done.
6. While the cake is baking you can prepare the lemon syrup by pouring the caster sugar into a small bowl or jug, then cut the saved lemons in half and squeeze the juice out either using a lemon squeezer or reamer – you can use a small sieve, if you have one to catch any of the lemon seeds if doing it straight into the bowl with the caster sugar. Stir the juice in well until the sugar starts to dissolve to make a thick syrup.
7. When you get the cake out of the oven set it on a wire rack and using a clean cocktail stick prick the cake all over, all the way through to the tin, so it looks very holey.
Remove the hot cake carefully from the tin, set on the wire rack with a plate underneath to catch any of the syrup when you pour it over the cake. Quickly pour all the sugary lemon syrup over the cake. The warm cake will absorb the syrup as it cools, so leave the cake until it is cold.
Set the cooled cake on a serving plate, and store in an airtight container at room temperature. This cake is best eaten within 4 days.
The cake was so soft and moist and the lemon through the cake was delicious. The cake was very quick and easy to make it with its all in one method. I will certainly bake it again, I might even add an extra lemon next time as I like my lemon cakes to really taste of lemon, I love sour things.