One of the best cakes I have ever made and I’m so excited for you to try!
Ingredients:
for the mixture:
- 170 g of self-raising flour
- 170 g of brown sugar
- 170 g of margarine (or butter)
- 2 eggs
- 3 small to medium size lemons
for the syrup:
- 4 tbsp icing sugar (caster sugar as second option)
- 1 lemon
Let’s start!
- Preheat the oven at 180°c
- Mix together the margarine and sugar
- Add the two eggs and whisk together
- Sift in the flour, small portions at a time and mix until smooth
- Grate two lemons and add the juice of one into the mixture
- Grease the greaseproof paper with butter before adding the mixture into the cake tin
- Put the cake into the oven for around 30 minutes (until golden). To make sure it’s cooked, stick a knife into the middle.
When your cake is out the oven, we’ll get onto the syrup making.
For the syrup:
In a small saucepan, heat up the juice of two lemons and add the 4 tablespoons of icing sugar. Keep on stiring until you get that “syrupy” texture.
Nb. If you do not have icing sugar, you can replace it with caster sugar like I did, however the texture might not me as thick. But it works!
- Poke a few holes into the cake (not too far down). You can use a skewer for this step.
Nb. I overdid it with the holes, but I’d recommend around 6 of them if you’re using a tin like mine.
- Drizzle the lemon syrup onto your cake and over those holes
And voilà, you can now savour your little piece of heaven with a cup of tea.
ENJOY!
if you make this recipe, feel free to tag me on my instagram @eggsmiley so I can re-share your masterpiece! 🙂