This is a very easy cake to bake. It’s tangy and moist and you can throw it together very quickly. Not literally. Don’t throw cakes. It’s a waste of cake.
This was a recipe in one of my ‘retro’ Northern Irish traybake books. Yes, I know, it’s not a traybake, but reading through the books, I spotted this and thought it looked interesting.
It pretty much is a Lemon Drizzle Cake and requires you to do very little work. You melt some butter and mix it with sugar, eggs and flour. It’s that simple! Then, when cooked, you top it with lemon juice and sugar.
Now, there isn’t any lemon flavoring in the actual cake. All the lemon flavour is in the glaze. So, if you do like your Lemon Butter Cake to be a little more lemony, then feel free to add some lemon zest to the cake mix. Or even to add some lemon zest to the topping.
As with many of the other recipes in these books, the directions are a little minimalist and just instructed me to pour the mixture into a tin. This made enough for my 1lb loaf tin. At least I think it’s a 1lb loaf tin, I’m never really sure. For reference it measures about 23cmx12.5cmx5cm (taking the measurements from the top, it slopes a little towards the base of the tin).
I’ve made this cake several times now and it always gets quickly demolished in our house. I’ve even experimented with different flavours – and you can expect to see some of those variations on the blog in the future (hint: one of them involves lime and coconut and is delicious!)
4oz/110g self-raising flour (or plain/all-purpose flour + 1tsp baking powder)
1 lemon (for juice and zest, if you’d like)
2oz/55g sugar (for the glaze)
1. Melt the butter. Pour over the sugar. Then alternately mix in the (beaten) eggs and (sifted) flour. Add some lemon zest, if you’d like. Or just pour it into the tin as it is.
2. Bake at 325F/160C for about 30 minutes or until golden and an inserted skewer comes out clean.
3. Stir together the lemon juice and sugar for the topping and once the cake comes out of the oven and is still hot, pour the mixture over the top.
4. Leave to cool. Slice. Enjoy.