This cake recipe is from distant cousins, John and Alison White in England. They are related through LaVee's mother's lineage. Alison is a fantastic cook and John wanted to share this recipe as she says it is very easy to make and John says it is delicious! He has mentioned it several times in emails! I hope all of you have a scale to weigh the ingredients so it will be a success for you! (Lemon cake is on the right in the picture above.)
This is one of the simplest cakes to make, but also one of the most irresistible, for it is very lemony. All the ingredients for the cake mixture are mixed together at the same time -- this is sometimes called an all-in-one cake method -- and the lemon juice and sugar topping is spooned on to the cake straight after baking. It's important for a smooth mixture that the butter is very soft, but not runny, and that the eggs and milk are at room temperature. Look out for unwaxed lemons for the very best flavour.
Cake Mixture:
200 grams unsalted butter, very soft, but not runny
250 grams caster sugar (granulated sugar)
3 medium eggs, at room temperature, beaten
finely grated zest of 2 medium unwaxed lemons
250 grams self-raising flour
1/2 teaspoon baking powder
100 ml milk, at room temperature
Topping:
100 g caster sugar (granulated sugar)
juice of 2 medium unwaxed lemons
finely grated zest of 1 medium unwaxed lemon
Prepare a 20 cm springclip tin or deep round tin, greased with butter and lined with grease proof paper. Preheat the oven to 180°C/350°F. Put the soft butter, sugar, eggs, and lemon zest into a large mixing bowl, or the bowl of an electric food mixer. Sift the flour and baking powder into the bowl, then pour in the milk. Beat with a wood spoon, or an electric whisk or food mixer on medium speed, until the ingredients are thoroughly combined and completely smooth.
Transfer the mixture to the prepared tin and spread evenly. Bake in the heated oven until the cake is good golden brown and firm and a cocktail stick inserted into the centre comes out clean -- 50 to 60 minutes.
Meanwhile, make the topping. Mix the sugar with the lemon juice and zest to make a runny glaze. As soon as the cake is cooked, remove it from the oven, and stand the tin on a wire cooling rack. Prick the top of the cake all over with a cocktail stick, then quickly spoon the lemon topping over so that is trickles down into the holes. Leave to cool completely before removing the cake from the tin and discarding the lining paper. Serve cut into thick slices.