20cm, serves 8

A light, spongy, sharp, lemony cake. I can pour lemon juice and caster sugar straight onto the cake whilst it's still warm so it goes a bit squidgy and even more lemony (as in photo), or I can use icing sugar instead and make a more traditional lemon drizzle topping with candied lemons on top. It's up to you.

This Lemon Cake contains:
plain flour
caster sugar
baking powder
lemon juice and zest
freerange eggs
icing sugar (for drizzle cake topping

This one'll keep for 2 or 3 days, and there are 706 calories per serving, based on 8 servings.

No comments: