I don’t care who knows it, but I am an absolute _citrus fanatic_. I love _anything_ citrus; I mean, my favourite perfume is described as ‘woody, with notes of orange and grapefruit lending it a touch of spring’. I mean it. I adore everything to do with citrus.
A friend had a birthday recently and I was asked to ‘rustle up’ something ‘quick and yummy’, as she had forgotten to order herself a cake. I had chosen that day to run out of cocoa, so I couldn’t make her a mud cake as I had been planning to do. However I had a lot of lemons (yes, that is an Indian lemon; yes, that is rather small) and a desire to make this cake; it’s based on the inimitable Mary Berry‘s Lemon Tray Cake, and it’s simply glorious. By the way, if you haven’t already, you really need to buy her books, starting with this one.
Recipe: Mary Berry
Photographs: Awanthi Vardaraj
For the cake:
175 grams soft butter
225 grams self-raising flour
1 1/2 teaspoons baking powder
175 grams caster sugar
3 tablespoons milk
Grated rind of 1 1/2 lemons
For the topping:
Juice of 1 1/2 lemons
175 grams caster or granulated white sugar
1) Heat the oven to 180C; grease and line a cake pan that is about 12×9 inches (30×22.5 cm).
2) Put all the ingredients (yes, you heard me) in a mixing bowl and beat until it is all blended.
3) Turn the mixture into the tin and bake for about 35 to 40 minutes until done.
4) Cool slightly (cake must still be hot) before turning out onto a wire rack (or in my case, onto a cake plate).
5) Combine the lemon juice and the sugar (don’t worry about stirring too much and making the granulated sugar dissolve) and spoon this mixture generously all over the hot cake, making sure it also drizzles down the sides. If the lemons are juicy you will have a lot of it; don’t worry. Just pop it all on. Trust me; it’s delicious.
7) Sit back and be adored.
1) For my tips on how to use ordinary flour instead of self-raising flour, read my post here.
Enjoy this! Let me know if you made it and how much you loved it!