Some people will be surprised to know, that although I do make quite a few of them (for others usually) I don't like very sweet cakes or over the top (lashings of butter cream type)cakes, I like my cakes to be more zingy and zesty and fresh, more natural tasting rather than chocolate or frosting or icing. But I don't like oranges...lemons and limes and grapefruits I love with a vengeance, and all manner of soft fruits too in cupcakes and bigger (proper!) cakes, but there's something about oranges...we don't get on well together...unless its freshly squeezed juice in Florida, then we likey.
Anyway enough of my food fads and on with the cake!
I have made this sticky lemon cake cake a few times now over the years and have tested it out on a few people, they have all loved it and I have baked it again and again...its lovely so please try it. The original recipe is from Woman and Home magazine, yes (like a lot of us) I cut and keep magazine recipes that grab my attention (as long as there's no oranges in the recipe).
you will need:
1 x 20cm (8in) square cake tin, greased and bottom-lined
for the cake batter:
150g (5oz) butter, softened
200g (7oz) caster sugar
zest and juice 1 lemon
4 large free-range eggs, beaten
150g (5oz) self-raising flour
125g (4½oz) ground almonds
1tsp baking powder
4tbsp lemon curd (mine was homemade but any will do)
for the syrup:
juice 3 lemons
100g (4oz) caster sugar
1 Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar until pale and fluffy. Add the lemon zest and juice to the eggs, then beat into the butter mixture. If it curdles, add a little flour and it will come back together. Fold in the flour, almonds and baking powder until you have a smooth mixture.
2 Transfer half the mixture to the cake tin, drizzle the lemon curd over and drag it into the mixture using a knife. Then put the rest of the mixture on top. Make sure the lemon curd is covered by cake mix, or it will burn easily. Bake on the middle shelf for about 50 minutes, covering with foil after the first 20 to 30 minutes or when the cake is golden.
3 To make the syrup, heat the sugar and lemon juice until the sugar has dissolved.
When the cake comes out of the oven, spear it all over with a cocktail stick or skewer and pour the syrup over while it’s still in the tin. Allow each drizzle to sink in before you add more.
Here's the drizzle sinking in...
The cake will keep in an airtight container for 2 days or for up to a month in the freezer.