Seriously lemony cake
- 200g butter
- 180g white sugar, preferably caster but granulated will do
- 4 eggs (or 3 plus 2 whites, if you have some spare)
- Rind and juice of 2 lemons
- 50g polenta (try with ground almonds)
- 150g self-raising flour
- 1/4 tsp baking powder
- Another 3 tablespoons of sugar
Pre-heat oven to 170 degrees fan. Prepare a square brownie tin by lining with greaseproof paper.
Cream the butter and sugar and then mix the eggs in one by one. Stir in the dry ingredients, then add half the lemon rind and juice. Spread the mixture in the tin and bake for about 30 mins. Meanwhile gently heat the rest of the lemon juice and rind with 3 tablespoons of sugar, until the sugar has dissolved. When the cake is cooked but still in the tin, pour the lemon-sugar mixture over the top. Let the cake cool for about 15 mins before taking it out of the tin.
This was an invention. I think it would be worth measuring the quantities of lemon juice – I had juicy lemons. It might work with ground almonds instead of the polenta, I just wanted to give a bit of body to the cake so that it could absorb the juice but the polenta is too gritty – though could try soaking first. Also could try adding small bits of preserved lemon – though might then need to dial down the lemon juice a bit as it is pretty serious at present.