Recipe: Sugary Lemon Cake

Our lemon tree is laden this year. There is so much fruit, the tree is looking sick, and we picked most of it before our tree decided to give up and die. One can drink only so many lemon drinks, and since it’s winter the idea of lemonade isn’t very appealing.

After perusing recipes to use lemons, I chose a recipe on the Baking Makes Things Better site.

Ingredients:

110 grams (4 oz) butter

1 cup sugar

3 x eggs

Grated rind of 1 lemon

1 teaspoon baking powder

1 cup flour

120 gram (4 oz) sour cream

Lemon Glaze:

Juice of 1 large lemon

1 Tablespoon hot water

1/4 cup of granulated white sugar plus a little extra for final dusting of cake

Method:

1. Cream the butter and sugar

2. Add the eggs and the lemon rind and beat.

3. Sift the flour and baking powder.

4. Fold in the flour a bit at a time, alternating with the sour cream.

5. Mix and pour into a greased tin.

6. Bake in a pre-heated oven at 160C/320F for 35-40 minutes.

7. Leave cake to cool for five minutes.

8. To make the glaze add the water and lemon juice to the sugar. Stir well to dissolve.

9. Poke holes in the cake with a skewer and pour the glaze over the top of the cake.

10. Sprinkle a little sugar on top of the cake for decoration.

11. Remove the cake from the tin once it has cooled.

Shelley’s Notes:

1. I didn’t have any sour cream. Instead I used some thick Greek yoghurt.

2. I heated my glaze for 10 seconds in the microwave so that the sugar dissolved properly.

3. I cooked my cake for 40 minutes and used bake rather than the fan-forced setting.

I served my cake with yoghurt. For dessert tonight I’ll be using cream. A scoop of ice cream would work well or even custard.

What would you serve with your cake?