Sticky lemon cake

I made this really tasty recipe again for a friend who donated us a radiator for our kitchen. It’s super lemony and has a lot of sugar in which of course makes it really tasty! It’s adapted slightly from a Hugh Fearnley-Whittingstall (River Cottage) recipe.

Cake ingredients
Some cake ingredients

Ingredients:

150g of slightly salted butter

25g vegetable oil

150g granulated sugar

Zest of 2-3 lemons

175g plain flour

150g icing sugar

75ml lemon juice

Method:

  1. Whisk butter, oil, sugar and lemon zest in a bowl until light and fluffy.
  2. Slowly add the eggs with a little of the flour to help prevent curdling.
  3. Fold in the flour.
  4. Put mixture into a lined and greased loaf tin and bake for 45-50 minutes @ fan 160 oC.
  5. Meanwhile mix lemon juice and icing sugar.
  6. Skewer cake whilst still hot and slowly add mixture over the top allowing it to seep into the holes before adding more.

    Cake in tin
    Skewered cake
  7. Remove from tin once cool. Eat!

I would show you a picture of it sliced (with some fresh cream and lemon curd, mmm) but because it’s a gift for someone, I can’t really do that! So this will have to suffice instead:

Lemon cake
The finished lemon cake

 

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