When life gives you lemons, zest them, juice them and then make a cake with them. This cake has been another of my favourites. It may not turn out as light and angelic as in the photo of the recipe book, but that’s okay. Nothing ever does.
The recipe book itself was a Christmas present from my grandparents in 2003. It’s great; it has all the basics: sauces, main meals, desserts, etc.
On a cool day, remember to let your butter sit out on the bench a bit before creaming it; otherwise you might kill your mixer because the butter’s so hard.
Also, I think I’ve said this before: add your eggs one at a time. This allows the liquid to emulsify with the fat in the butter more easily. The photo above is a bad example. The butter was still too cold, so it didn’t like mixing with the eggs.
This is how it looked when I sprinkled the sugar and lemon juice on the top, straight after I took the cake out. Don’t worry; after it dries a bit, it all works out brilliantly 😀
Crunchy Lemon Cake
Recipe from 1001 Essential Recipes
250g butter, chopped and softened
2 tsp lemon rind, finely chopped
4 eggs, lightly beaten
2 cups self-raising flour, sifted
1 tsp baking powder
1/4 tsp salt
2 Tbs lemon juice
1/2 cup sugar
1/4 cup lemon juice
Optional: Replace some lemon juice with Cointreau, Curaçao, or Malibu Rum
Grease and line a 22cm square baking tin.
Cream the butter and sugar until light and fluffy.
Add the lemon rind and eggs one at a time, beating well after each addition.
Fold in the flour, baking powder and salt.
Stir in the lemon juice, until mixture is just combined, and smooth.
Pour the cake mix into the baking tin.
Bake at 170°C for 1 hour 20 minutes or until an inserted skewer comes out clean.
Make the topping by mixing all ingredients together.
When the cake is ready, transfer it to a wire rack, and brush over the topping.
Allow the juice to soak in and the sugar to crystallise.
Leave to cool completely.