Lemon Cake

About 8-10 slices

Ingredients

125g salted butter (softened)

150g caster sugar

2 eggs (room temperature, lightly beaten)

180g self raising flour

1 lemon 

Optional: A handful of almond flakes

Method

- Preheat oven to 180 degree C and greaseproof a 24cm round tin and line the base with baking paper. 

- Grate the rind of the lemon and then squeeze the juice, strain and set aside. 

- In your mixing bowl, cream the butter and sugar using an electric mixer until light and fluffy.

- Add about 1/3 of the egg into the creamed mixture and beat till incorporated, then add 1/3 of the flour into the mixture and beat well. Repeat the steps until the egg and flour have all been mixed. 

- Using the spatula, stir in the lemon rind into the mixture till smooth. Add the lemon juice and mix well.

- Transfer the mixture into the baking tin and smooth out the surface. 

- Lightly lay the almond flakes on the surface of the cake mixture. 

- Bake for 22 - 25 minutes until a toothpick inserted in the centre of cake comes out clean.

- Remove from oven and let it cool for about 10-15 mins before removing from tin. 

- Serve warm.

To make the lemon glaze (I skip this as I don't like my cake too sweet)

- Grate the rind of another lemon.

- Squeeze the lemon juice into a small saucepan. Over low heat, add 25g of granulated sugar to the lemon juice and stir occasionally.

- When the sugar has dissolved, simmer for another few minutes until it turns syrupy. 

- Prick the cake all over using a fine skewer and spinkle the lemon rind over the top. 

- Drizzle the lemon syrup over the the top of the cake and leave to cool in the baking tin. 

- The cake will soak up the lemon syrup giving it a gooeyness texture.