Here are two facts about Philippa, the maker of this bloomin’ lovely cake.
1) She is probably the best cook I know
2) She doesn’t care for Twister, or raves.
I spent many a weekend at Philippa’s residence with her joyous offspring in my teenage years. Whether it was a party, music night, or a rehearsal for a show, one thing was guaranteed – Philippa’s lemon cake.
You may be thinking, surely this is just a lemon drizzle cake? How foolish of you.
Forget your crispy sugar top, this bad boy is drenched in sticky lemon syrup. Though it’s a petite loaf cake, it’s perfect – trust me.
- 125g softened unsalted butter
- 125g golden caster sugar
- 2 large free-range eggs
- 2 lemons
- 125g self raising flour
- pinch of salt
- 4 tbsp semi-skimmed or whole milk
- 100g caster sugar
- Pre-heat the oven to 180ºC, then grease and line a loaf tin approx. 10cm x 20cm.
- Cream the softened butter and golden caster sugar in a large bowl until pale.
- Whisk together the eggs in a separate bowl and slowly beat into the creamed butter and sugar. Add the zest of both the lemons and mix through.
- Add the flour and salt, then gently fold in until fully incorporated. Add the milk and fold again.
- Spoon into the tin and cook on the middle shelf of the oven for around 30 minutes. Check that the inside is baked by inserted a skewer into the middle of the cake. When it comes out clean, it’s baked.
- While the cake is cooking, pour the juice of both the lemons into a saucepan with the caster sugar. Stir on a low heat until the sugar has dissolved. Keep heating the syrup until it starts bubbling up. Then remove from the heat straight away.
- Take the cake out of the oven and leave inside the tin. While the cake is warm, pierce it all over with a skewer and spoon the syrup on the cake until it is all soaked up.
- Leave the cake to cool in the tin, then turn out when serving.