This is yet another amazing recipe from Fiona Cairns Bake & Decorate. I made this on a whim at about 10pm on a sunday night as you do. I seem to have a tendency to bake late at night! I also wanted to use my new silicone bakeware (I think I mentioned in a previous post about recent purchases of baking goods/kitchenware) However the tin is actually too big so the cake came out a little flat. I'll probably make a double recipe next time to fill the tin.
The resulting sponge was really moist and lemony with a crunchy top exactly as described in her book. Just what I was looking for. I'll definitely be making this again and again as it was so simple and yet so satisfying. Plus I don't need to get any special ingredients.
For the cake
175g unsalted butter, softened, plus more for the tin
175g self-raising flour
a pinch of salt
2 eggs, lightly beaten
175g golden caster sugar
zest, finely grated, and juice of 1 large lemon
For the topping
juice of 1 large lemon
100g white granulated sugar
Preheat the oven to 180C.
Lightly butter an 18cm diameter, 7.5cm deep, round springform tin and line the base and sides with parchment paper.
Sift the flour and salt into a bowl and set aside.
Melt the butter in a small pan and set aside to cool slightly.
Using the whisk attachment of an electric mixer, or a bowl and electric whisk, beat the eggs and sugar together until very light and fluffy (this may take 5 minutes)
Blend in the melted butter; then very gently fold in the flour and zest.
Finally, slowly fold in the juice.
Pour the batter into the tin and bake for 30-35 minutes or until the cake springs back to the touch, or a skewer inserted into the centre comes out clean.
Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl.
Immediately the cake comes from the oven, prick tiny holes all over it with a fine skewer or cocktail stick.
Pour the lemon syrup evenly all over the surface.
Leave to cool completely in the tin.