This juicy lemon cake has all the qualities you can expect from an old-fashioned cake: it’s easy to make and delicious! Ask the people who were at Satsang, they loved it, and asked me for the recipe. After some nights of deep thought I decided to share it here with you! I confess right away that it is not entirely my creation, but very inspired by a recipe from the lovely Nigella Lawson, with some minor twists and tweaks.
Ingredients:
-125 grams of butter
-175 fine white sugar
-2 large free range eggs
-grind of one large biological lemon peel
-175 grams of flour
-1 small bag of baking soda
-pinch of sea or Himalayan salt
-4 tablespoons of milk
For the syrup:
-juice of the lemon you used for the peel (about 4 tablespoons)
-100 grams of white sugar
Tools:
-1 preheated oven (180 degrees)
-1 cake tin of about 23×13x7 cm (please allow yourself the luxury of a silicon one – if you don’t already own one; they make baking, well… uhm, a piece of cake!)
Preheat the oven and use your clean hands to distribute a tiny bit of sunflower oil over the surface of the baking tin.
In a food processor, beat butter and sugar until a white and creamy mixture. Keep on beating and add eggs and lemon peel until you get a beautiful eggy creamy frothy mixture.
Pour this mixture in a large bowl. In another bowl mix flour, baking soda and salt, and gradually put this flour mix through a sieve, while folding it in the eggy mixture with a spatula. Fold in the milk and add the cake mixture to the tin.
Bake for about 45 mins, or until golden brown and risen in the middle. When you put a skewer in the middle of the cake, it should come out clean. Then it’s done.
In the meantime, while your kitchen starts to smell divinely, you make the lemon syrup. That sounds so much more elaborate than it really is! Just put lemon juice and sugar in a little sauce pan, and heat slowly until the sugar is dissolved. Let cool down.
When your cake is ready, take it out of the oven, and make little wholes all over with that same skewer you used to check if it was ready. Pour the syrup as evenly as possible over the cake so it absorbs the sticky juice entirely.
Let the cake cool down completely before you take it out of the tin, or it will fall apart.
That’s all there is to it. The result is a very juicy, zingy, moist lemon cake!
