This recipe was handed down to me by a family friend, who knew that when I was 12, I would cherish this recipe. It has shaped our family events, lovingly adored by all who enjoyed it.

This cake is a simple lemon cake, but the secret is once it is removed from the oven, tiny holes are poked in and a sweet and tangy hot lemon syrup is poured overtop. This helps the cake to stay moist and adds a layer of intense lemon. My favourite thing about a cake is the balance of sweet, savoury, tangy, and bitter, and these notes must be experienced altogether. I love this recipe, it is one of the first cakes I learned to make and I am happy to share my adapted version of it with my beautiful family friend.

Recipe:

Ingredients

185g unsalted softened butter
185g coconut sugar/ or any sugar you like.
185g self-raising flour.
3 eggs
2 tablespoons of lemon zest
1 teaspoon of baking powder
1/2 teaspoon of salt
4 tablespoons of milk

Simple syrup: 1/2 cup of lemon juice and 1/2 cup of white sugar.

Method

Preheat oven to 175c
Grease and line 20cm round cake pan
With a wooden spoon or electric mixer, beat the butter and sugar together until light and creamy
Beat in the eggs one at a time
Sift in the flour and baking powder, gently fold with the salt and lemon zest
Bake in the centre rack of the oven for 40 minutes
Whilst the cake is baking, heat the lemon juice and white sugar in a small saucepan, this is to make a lemon simple syrup. Stir often simmering gently, and once the sugar crystals have dissolved it is finished.
When the cake comes out of the oven, leave to cool for 10 minutes, before turning it onto a plate, poking holes 1cm apart. Finish the cake by pouring the syrup over the top of the cake.
Serve with whipped creme fraiche.

Drench lemon cake.

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