SERVES 8
PREPARATION 10 MINS
COOKING 50 MINS
An easy variation on the basic
vanilla cake recipe.
175g (6oz) margarine or
softened butter
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising
flour, sifted
1tsp baking powder
Grated rind of one lemon
pinch of salt
For the drizzle topping
125g (4oz) of granulated sugar
60ml (2fl oz) of lemon juice
1. Heat the oven to 180C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
2. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth.
3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
5. When cooked and cooled, prick the top with a skewer. Combine the granulated sugar lemon juice, without letting the sugar dissolve. Pour the sugar mixture over the top of the hot cake. The juice will sink in and the sugar will form a crunchy topping.
TIPS
Using margarine, rather than butter, works really well for this cake and saves you the bother and time of having to soften the butter before you start.
Don't be tempted to open the oven before 40 minutes - you'll regret it!
Put the cake in an airtight container and it can be stored for up to 2 days.