Happy Friday, you guys! Life gave me lemons and I decided cake is better than lemonade. So here we are.
This is a classic Nigella Lawson recipe from her book How To Be A Domestic Goddess. I’m pretty sure this cake makes you whatever kind of Goddess you want to be, it’s that good.
It’s moist, super duper lemon-y, and that glaze is on top is the icing on the cake that you should never be without. I’m not even a big fan of glazes, syrups and extra sugary frostings. I’m more of a dark chocolate ganache girl. But with this particular lemon beauty, the sugariness goes so well with all that tang, I have no regrets.
The original recipe calls the glaze a syrup and it’s supposed to soak right in to the cake. That didn’t happen with me (I might have used less lemon juice than I realised), but I liked it just on the top as well. It’s all sugary and crackly as it cools, kinda like donut glaze. Yum. If yours does turn into a soak-able syrup, let me know!
In the batter itself, I added lemon juice in addition to the zest because I find Indian lemons don’t create a very ‘zesty’ zest, and I like A TON of lemon flavour. If you decide to leave out the glaze, this cake would still be right amount of lemony. The sugary glaze is only a bonus 🙂
I even toyed with the idea of adding poppy seeds, but there is something terribly comforting about a classic lemon cake and I decided not to mess with it.
I can’t think of a reason you shouldn’t make this. Even if life didn’t give you lemons, go get some 🙂
- For the cake
- 125 gms butter at room temperature (About ½ cup, I used salted)
- ¾ cup caster sugar
- 2 eggs at room temperature
- 2 small lemons
- 4 tbsps milk
- 1 and ⅓ cup self-raising flour (Or an equal amount of regular/all-purpose flour sifted with 1 and ½ tsps baking powder)
- Pinch of salt if using unsalted butter
- For the glaze
- 4 tbsps lemon juice
- ½ cup caster or icing sugar
- Preheat the oven to 180 C. Grease a 9x5 loaf tin and set aside*.
- In a large mixing bowl, cream the butter and sugar with a hand mixer until pale and fluffy. Add the eggs and beat well.
- Zest the lemons over this mixture, then add in the juice of half a lemon.
- Add the milk and beat the whole mixture well. It might appear curdled because of the lemon juice, don't worry.
- Add the flour and salt (if using). Fold gently till combined.
- Pour into the prepared tin and bake for 40 to 45 minutes until a toothpick comes out clean. Cover the top with foil after about 30 minutes to prevent it from burning.
- About 5 minutes before the cake is done, make the glaze. Combine the lemon juice and sugar in a small saucepan over low heat and stir till the sugar has dissolved.
- Turn the oven off, take the cake out and pour the glaze over the top, spreading it over the middle and sides as best as you can. I found the glaze started hardening almost immediately, so I put the cake back in the hot (but turned off) oven, to let the glaze remain a little syrupy.
- Allow to cool before slicing, but this cake does taste really good slightly warm!