Make a Glazed Lemon Cake

How to Make a Glazed Lemon Cake

Ingredients
1 cup (225g) cake (self raising) flour
4oz (100g) butter
1/2 cup (100g) white sugar
Grated rind and juice of 1 lemon
1 beaten egg
1/2 tsp salt
Approx 6 tbs milk

For the Lemon Glaze
1 tbs lemon juice
2 tbs golden (or light corn) syrup

Glazed Lemon Cake
Copyright © this picture and one above: Carol Fisher

Method
1. Grease a 6in cake pan and preheat the oven to 180 deg C or 350 deg F.
2. Put the flour and salt into a mixing bowl with the butter. Rub the butter into the flour until it resembles fine breadcrumbs (just like you do to make shortcrust pastry).
3. Now stir in the lemon rind and sugar then make a well in the centre of the dry mixture.
4. Drop egg into the well, followed by the lemon juice. Mix together well. Add more milk a little at a time, mixing well after each addition. You want a soft dropping consistency. By this, I mean it should drop slowly off a spoon without shaking it, when a spoonful of cake mixture is held above the bowl.
5. Put the mixture into the prepared cake pan and smooth the top. Bake for about one hour until the cake is golden brown and a thin bladed knife comes out clean.

Make the Lemon Glaze
6. Put the lemon juice and syrup into a small pan and bring to the boil. Keep it on the boil, stirring continuously for about 2 minutes. Remove from the heat.
7. When the cake comes out of the oven and has cooled, use a thin knife or a skewer to make holes in it but don't push right through the base of the cake. Pour over the lemon glaze which will add more lemon flavour as it soaks into the cake and give the outside of the cake a shiny glazed appearance.