For the Cake
8oz Margarine (softened)
8 oz Caster Sugar
4 Eggs
8 oz SR Flour
2 Lemons - juice and zest
For the Drizzle
2 lemons - juice and zest
4 oz Icing sugar
One 8 inch, deep tin - greased and lined
Preheat oven to 180 C
- Beat the marge and sugar together until soft, light and creamy. By that, I really do mean beat it - 9 times out of 10 you’ll find that the reason a cake hasn’t risen enough to be light and airy is simply that you’ve not beaten it enough at this stage – you need to get loads and loads of air into the mix. Put your mixer onto medium and just walk away and do something else for a while – in other words, don’t be impatient!
- Beat the eggs in a separate jug and add the lemon juice and zest from 2 lemons. With the mixer turning, gradually add these to the butter. Turn off the mixer.
- Sieve the flour into the cake mix and gently fold in – this is where you DON”T beat! You do not want to lose any of the air you’ve just added.
- Pour into cake tin and bake for 40 mins or so, until the top is golden and springy to the touch.
Whilst the cake is baking make the drizzle
- Heat the lemon juice and sugar in a small pan or in the microwave, until just bubbling and the sugar has dissolved
- As soon as the cake comes out of the oven, place the tin on a plate and pour over the lemon syrup drizzle.
- Leave to cool in the tin
- Decorate with icing sugar dissolved in lemon juice and sprinkle with the lemon zest.
