Just type “lemon” in the search box and you’ll see just how much I love lemons. I love them a lot. A whole lot. I love baking with them too, so when life and/or my lovely neighbours give me lemons (especially when they’re picked fresh off the tree,) I like to make cake.
You probably won’t be surprised to know that I never met a lemon cake that I didn’t like and this one is no exception. It’s light, it’s lemony and that crunchy, lemony drizzle, well, that’s just the tops! I’ve updated the recipe with some new pics, a few tweaks and a Thermomix conversion so now everyone can have their cake and eat it!
Ingredients – Traditional
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
juice 1/2 lemon
225g self-raising flour
FOR THE DRIZZLE TOPPING
juice of 1 1⁄2 lemons
85g caster sugar
How to – Traditional
- Heat oven to 180C/160C fan-forced. Grease and line a 11 x 23cm loaf tin.
- Beat together butter and caster sugar until pale and creamy, then add eggs, one at a time, slowly mixing through after each one.
- Sift in flour, then add the lemon zest and juice and mix until well combined.
- The mixture will be quite thick but pourable. Spoon the mixture into the tin and level the top with a spoon.
- Bake for 45-55 mins until a thin skewer inserted into the centre of the cake comes out clean. If the cake browns too quickly, simply cover with foil so that it doesn’t burn.
- While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve.
Ingredients – Thermomix
Rind of 1 lemon
225g raw sugar
225g unsalted butter , softened
4 eggs
225g self-raising flour
juice 1/2 lemon
FOR THE DRIZZLE TOPPING
juice of 1 1⁄2 lemons
85g caster sugar
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Grease and line a 11 x 23cm loaf tin.
- Add lemon rind to TM bowl and grate for 10 seconds on speed 8. Scrape down sides of bowl and repeat.
- Weigh the sugar into TM bowl and set dial to closed lid position. Blitz on Turbo 2 or 3 times.
- Add the butter, flour and eggs and lemon juice to TM bowl. Mix for 20 seconds on speed 9.
- Scrape down sides of bowl and mix for another 10 seconds on speed 9.
- The mixture will be quite thick but pourable. Scrape the mixture into prepared tin and level the top with a spoon.
- Bake for about 45 – 55 minutes, or until a cake tester inserted into the cake comes out clean. If the cake browns too quickly, simply cover with foil so that it doesn’t burn.
- While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve.
TIP!
For an extra crunchy topping use raw or granulated sugar.
The cake will keep in an airtight container for 3-4 days, or freeze for up to 1 month. (High five to you and yours, if it lasts that long!)
