Lemon Citrus Cake
You will need:
- 1 square cake tin 23cm x 23cm
- 225g (8 oz) butter, softened
- 225g (8 oz) caster sugar
- 4 large eggs
- 280g (10 oz) self raising flour
- Finely grated zest of 1 lemon (juice used for topping)
For the Topping:
- 1 lemon, zest and juice
- 4 tbsp granulated sugar
- 3 crushed sugar cubes
Line the cake tin with two strips of baking parchment. Place the cake ingredients into a large mixing bowl and beat together until well combined. Pour into the tin and lightly level the surface.
2 oven AGA: Place the tin onto the oven grid shelf placed on the floor of the Roasting Oven and slide the cold plain shelf on the second set of runners down. Cook for about 25 minutes until golden brown.
3, 4 and 5 oven AGA: Place the tin on the oven grid shelf placed on the floor of the Baking Oven and cook for about 25-30 minutes until golden brown.
Meanwhile make the topping by mixing the lemon juice from the two lemons with the lemon zest with the sugar. Pour over the cake when it comes out of the oven. Crush three sugar cubes and sprinkle over the topping for a rustic decoration!
Rayburn cooking: Bake at 180ºC (350ºF), Gas Mark 4 for 25-30 minutes, until golden brown.
Conventional cooking: Bake at 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 for about 25-30 minutes, until golden brown.
By Dawn Roads