My friend's mum, Denise, gave me a lemon cake recipe a few years ago, but I don't often make it - I have no idea why, it is delicious. I guess I always forget to buy lemons, and then when I get the time to bake I can't make it. Anyway, my mother-in-law brought me back some lemons from her tree in Cyprus and it was the perfect opportunity to make a lemon cake as there is no danger of pesticides or wax on the skins.
4oz soya margarine
6oz caster sugar
grated rind of 2 lemons
6oz self raising flour
A little milk (I use soya)
Cream together the margarine and sugar.
Add the lemon rind and eggs and mix well.
Sift in the flour and fold into the mix.
Add a little milk to soften the batter.
Pour into a lined 2lb loaf tin and bake for 45 minutes at 180c.
Make a syrup using the juice of the 2 lemons and 2oz caster sugar.
When the cake comes out of the oven, let it cool a little, then make lots of holes in the top with a skewer and pour the syrup slowly all over and allow it to soak in.
I boiled up the syrup for a few minutes to thicken it, as I find that it then runs off more slowly, allowing it to soak in before it runs down the sides.