Lemons are good in winter. Lemon cake is practically medicinal, right?
I made a lemon cake for Sunday morning tea. I like my cakes to be really dense and lemony, which involves a lot of lemon juice and a very classic, plain cake. This is how I made it.
LEMON CAKE
150g butter, softened
1/2 cup sugar
2 eggs
1 1/2 cups flour
3 tsps baking powder
3/4 cup milk
3 lemons
Cream butter and sugar together. Beat in eggs. Then sift flour and b-p together, fold into creamed mixture with lemon zest and milk. Bake in a smallish tin (lined with baking paper) for about half an hour at 180 degrees celcius.
In a small saucepan, put 1 Tb sugar plus the juice of the 3 lemons. Heat gently until the sugar has dissolved. When the cake is cooked but still warm, pour the syrup all over the top then remove from tin and onto a cake plate. Nice with natural yoghurt…
tiny happy 
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