This is a very easy everyday cake, just right for after school or afternoon tea. The recipe comes from a book aptly named “fabulous fast cakes”. Using only 1 lemon gives just a hint of lemon, 2 obviously makes it more lemony. I have often made this without any lemon zest at all and then it’s just a really good moist sponge cake. Of course with the lemon icing you can make it more or less lemony as desired. There is nothing to do with this cake, it’s so simple – just weigh, mix, bake and eat!
For cake 175g plain flour (1 + ½ cups )
150g sugar (¾ cup)
4 tablespoons of milk
1 tablespoon baking powder
grated rind of 1 or 2 lemons
For icing – about 3 tablespoons of icing sugar and enough lemon juice
Mix everything for the cake in the food processor until smooth, then pour into a lined loaf tin about 19cm by 10cm. Bake at 180°c for 45 mins.
Remove from oven and remove from tin and place on cooling rack. Pierce the cake top all over so that the lemon icing can run into the holes. Mix the icing sugar with enough lemon juice to give a fairly liquid icing although not transparent. Pour the icing over the loaf whilst it is still warm. Salivate and leave to cool. Wait for your friends before you attack the loaf or you’ll find there is none left when they arrive!