Crusty Lemon Cake

This is my dear friend Sue Lawrence’s recipe for the most delicious, tangy lemon cake. 

It comes from her wonderful Book of Baking and I’ve been making it for years.  It’s an incredibly easy and tasty cake but, with a Limoncello drizzle over the top, it’s divine/sublime!  It’s my go-to pudding which I like to serve warm, with lightly whipped cream.  My sons have it with a shot of icy Limoncello on the side!

Serves 8

175g/6oz unsalted butter, softened
175g/6oz golden caster sugar
the grated zest of 1 large unwaxed lemon
2 large free-range eggs
175g/6oz self-raising flour, sifted
A pinch of salt

For the topping:

The juice of 1 large lemon
2-3 tablespoons Blackfords Limoncello
100g/3  oz golden caster sugar

1. Pre-heat the oven to 180ºC/350ºF/Gas 4, and butter a 18cm/7 in square tin.
2. Cream the butter and sugar and lemon zest until pale and fluffy.  Beat in the eggs one at a time, alternately with the flour and a pinch of salt.
3. Pour into the prepared tin, levelling the surface with a spoon.  Bake for 25-30 minutes or until a skewer comes out clean.
4. While the cake is baking, mix together the juice, Limoncello and sugar for the topping.  As soon as the cake is out of the oven, prick gently over the surface with a wooden cocktail stick, and then very slowly pour over the topping, trying to ensure the surface is covered.
5. Cook before cutting into squares, or remove the whole cake from the tin and place on a wire rack and serve whole.