This is the story of how an apple cake turned into a lemon cake.
Well it isn't entirely true, an apple cake cannot turn into a lemon cake. But we set up to make an apple cake and ended up with a lemon cake.
Everybody that knows me, know I am not really into baking. The cakes I tried making, all came out wrong, uncooked or burnt or just not right.
I don't really have a sweet tooth so it didn't really matter but who doesn't like a piece of cake every now and then? So last Christmas, a lovely person bought me a baking book: Mary Berry Fast Cakes. She makes everything look so simple and delicious we decided, the Big Man and I, to try one of the recipes. After a long debate we chose Easy Apple Cake.
We went to the shops and bought apples (we couldn't find the weight so we now own enough apples for the next 10 years), and the rest of ingredients for the cake.
We get home, get all the ingredients ready... except the cake tin. Remember I don't make a lot of cakes? Well, I didn't have a deep cake tin. I had a small one for other kind of cakes but not the one we needed for our baking endeavours.
After a lot of complaining, some arguing and no progress on the cake, He says: "why don't you make your lemon cake?" So this is how the apple cake turned into a lemon cake! We did make the apple cake the next day, you can find the recipe here.
This lemon cake is perfect for summer, but it is so good you won't resist making it in winter or any other time of the year. It's zingy, spongy and so easy you will be surprised you made it yourself (at least I was).
This recipe is based on Mary Berry's lemon tray bake, so you can double the ingredients up and make it a tray bake, just use a meat roasting tin about 12 x 9 inches (30 x 22.5 cm). For this cake we used a 17inches cake tin.
Here is what you need:
85 g butter
112 g self-rising flour
1 tsp. baking powder
85 g caster sugar
2 medium eggs
2 tbsp. milk
rind and juice of 1 lemon
rind and juice of 1 lime
175 g sugar (for the cake's topping)
Heat the oven to 180 degrees (160 Fan) and grease and line the tin with greaseproof paper.
In a big bowl put the butter, flour, baking powder, sugar, the lime and lemon rind eggs and milk and beat until well mixed.
Put the mixture into the tin and smooth the top. Bake in the oven for 35-40 minutes, until it springs back when you press in the middle or when a cake tester comes out clean.
While you leave it to cool, mix the lemon and lime juice with the 175 g of sugar, until it has more or less dissolved. Spread over the cake with the back of a spoon (depending on how juicy they are it will be runny or more like a sugary paste).
We made some hole on the cake as well to let some of the lemony goodness go inside the cake but this isn't necessary as the top of the cake was already very lemony.
Let me know what you think in the comments below!