Lemon Cake

Sticky Lemon Cake (makes one 2lb Loaf, simply double if you want to make 2)


6oz (175g) Self Raising Flour (or self rising)

6oz (175g) Caster Sugar (or superfine sugar but I have also just used regular granulated sugar & it works fine)

6oz (175g) Butter (real butter please – I insist!!!)

5 TBSP Milk

2 Eggs

Grated rind of a large Lemon

For the topping:

3oz (75g) Cater Sugar (or superfine sugar but I have also just used regular granulated sugar & it works fine)

Juice of the Lemon

Preheat your oven to 180 c (350 f ,Gas 4). Grease & Line a 2lb loaf tin.

Mix together flour, sugar, butter, milk, eggs & lemon rind. Pour into your prepared tin and bake for 40-50 mins until golden and well risen. Leave in tin and prick all over with a bbq skewer.

Meanwhile, prepare the topping – heat the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Pour over the warm cakes (still in tin) and leave to cool in tin.

Pop the kettle on, brew a pot of tea and you’re ready for lemony heaven.

found at http://acuppaandacatchup.com/2010/04/if-life-gives-you-lemons/