I have a thing for lemons lately, absolutely love them. This is a truly gorgeous cake, very dense and moist, and definately on my 'will do again' list.
Its a recipe from the Peyton and Byrne British Baking book which has a lot of very doable recipes of quintessentially British puds and bakes.
- 125g unsalted butter, softenend, plus extra for greasing
- 125g caster sugar
- 125g ground almonds
- 3 eggs
- 3tbsp milk
- Zest and juice of two lemons
- half tsp pure vanilla extract
- 125g fine semolina flour
- 1 tsp baking powder
- Icing sugar for dusting
- Preheat the oven to 170º/gas 3. Grease a 900g loaf tin and line the bottom with baking powder.
- Beat together the butter and sugar until pale and creamy. Add the almonds and mix well. Add the eggs one at a time, mixing in each egg before adding the next one. Add the milk and mix well, then add the lemon zest and juice and the vanilla extract.
- Sift the flour and baking powder into a mixing bowl and then mix into the batter.
- Spoon the batter into the prepared tin and spread it evenly into the corners. Bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and allow the cake to cool in the tin for about 10 minutes before turning out onto a serving plate. Dust with icing sugar.
The cake will keep in an airtight container for about 4 days.