Recipe for Lemon Cake

Lemon Cake

Virginias tried and tested (and found to fail the bulletproof test) recipe for Lemon Cake as described in Salvation Creek by Susan Duncan.

Still I think we all agreed, it tasted delicious

Ingredients:

2 lemons

200g castor sugar

250g SR flour

pinch salt

1 tsp baking powder (level)

250g softened, unsalted butter

4 large eggs

Syrup-

150g castor sugar,

juice of 1 lemon

Preheat oven 160'C, grease and line an 18cm round cake tin (This will ensure a large dip or a liquid middle says Virginia ) alternate suggestions - make cup cakes with mix or try a larger tin

Pulverise zest and juice of both lemons with the 200g castor sugar in the food processor.

Sift flour, salt and baking powder over, add butter and eggs. Process until smooth

Bake for 30-35 minutes

Syrup- Boil lemon juice and 150g castor sugar until the sugar melts.

Poke a few holes over the cake with a skewer and pour the syrup over the cake when hot out of the oven. * the most important thing about this recipe according to the book was that the butter must be soft and cool, soft butter is best. (By the time its been beaten to death in a food processor I don't think its going to make any difference! - Aida )