Sticky Lemon Cake
A wonderfully sticky and moist cake that puts a lemon drizzle to the test. By adding the lemon zest to the butter and sugar it brings out the flavour of the lemon more making it sharp and sweet.
It’s perfect alongside an afternoon cuppa or served warm with cream as a dessert. The apricot jam as a glaze helps this cake keep for a good week… if it lasts that long!
For the Cake:
225g Butter or Margarine
225g Caster Sugar
225 Self-Raising Flour
1tsp Vanilla Essence
Grated Zest and Juice of 2 Lemons
For the Sticky Glaze:
3tbsp Apricot Jam
100g Icing Sugar
3tbsp Lemon Juice
1. Preheat your oven to 180 celsius and grease and line a 2lb loaf tin (or two 1lb loaf tins) with baking paper.
2. In a bowl, cream the butter (make sure the butter is at room temperature) sugar and lemon zest together with a whisk until light and fluffy. Add the eggs and vanilla essence and mix until combined.
3. Add the lemon juice to the mixture and the fold in the flour.
4. Add 2-5tbsp of milk until the mixture becomes “loose” then transfer into the loaf tin.
5. Bake in the centre of the oven for 50-60 minutes.
6. When cooked, remove the cake from the tin and place on a wire cooling rack for 5 minutes.
7. Heat the apricot jam in a saucepan on a low heat or in the microwave. Take a pastry brush and slather the cake (all visible surfaces) with a generous layer of jam.
8. Whilst the jam sets, to make the lemon glaze, mix the icing sugar with the lemon and then drizzle over the cake and leave for 20 minutes to set before serving.
Filed under: Food