10-15 minutes to prepare | 35-40 minutes to bakeÂ
Ingredients:
- 4 eggs
- 275gm self-raising flour
- 225gm caster sugar
- 225gm soft butter
- 2 level tsp baking powder
- 4 tbsp milk
- Zest of 2 lemons
Topping:
- 175gm granulated sugar
- Juice of 2 lemons
Instructions:
- Place all the ingredients (not the topping)Â into a large bowl. Beat well for 2 minutes until well mixed. We recommend the use of an electric mixer to make the task easier, but you can, of course, combine using elbow grease and a wooden spoon.
- Use a hard, anodised, deep baking tray and line it with Bake-O-Glide before emptying in the well-combined mixture.
- Place the prepared tray in the middle of your baking oven. Bake for 35-40 minutes or until deliciously golden brown on top and the tray bake bounces back when you gently (and very carefully so as not to burn yourself) press your finger on the cake surface.
- Once cooked to perfection, place the tray on top of a cooling rack, and when at a manageable temperature, remove the Bake-O-Glide.
- While you are waiting for your cake to become a manageable temperature, mix your topping ingredients together in a small bowl so you can apply while your cake is still warm.
- Puncture your still-warm cake evenly over the top with a skewer and pour the lemon juice and sugar mix all over, allowing the sticky mixture to ooze down into the holes and into the cake. Yummy!
- Cut into squares when cold (if you can wait that long)
RECIPE FROM AGA COOKSHOP
