This recipe never fails to make a lovely moist cake.
If you feel like being adventurous, substitute the tablespoon of lemon zest for marmalade and once the cake has cooled, generously spread over whipped cream, sprinkle fresh blackberries and a good pinch of lemon zest.
125 g butter, softened
1 c caster sugar
1 tbsp lemon zest, roughly 4 large lemons
1/2 c plain flour
1 c self raising flour
1/2 c milk or natural yoghurt
3/4 c lemon juice
1 heaped tbsp caster sugar
1 c icing sugar
2 tbsp lemon juice
2 tsp hot water
Preheat oven to 170 degrees. Line or grease a cake tin of your choosing.
Beat butter, sugar and zest until light and fluffy. Beat in eggs one at a time until just combined.
Sift in flours and pour in milk. Fold together until combined. If you think it needs a little more kick add a tsp lemon juice.
Pour mixture into cake tin. Bake for 40 - 45 minutes or until skewer comes out clean. Place on a wire rack.
Pour the sugar syrup over the hot cake, leave in tin for a further 10 minutes.
Turn out onto a wire rack and allow to cool completely.
Once cool, drizzle over icing and top with a bit more lemon zest.
My suggestions for the best choice of lemons is Meyer.