This is another of my cakes that keep being asked for at the Bhua Luang Restaurant that I supply with English puddings.
It is also the favourite of my husband Rob and grandson Joe.
The cake makes 8-10 servings. Best eaten fresh but 30 second in the microwave can work wonders. Keeps for up to a week in the fridge in an airtight container. Freezes for up to 3 months.
2 large free-range organic eggs
175 grams (6 oz) white sugar
150 grams (5 oz) soft butter
Finely grated zest of one lemon
175 grams (6 oz) sifted self-raising flour
125 ml (4 oz) milk
A pinch of sea salt
For the syrup
150 grams (5 oz) white sugar
The juice of 2 lemons
The finely grated rind of 1 lemon
Preheat the oven to 180C/350F/Gas4
Line the bottom of a well-oiled, loose bottom, circular 21cm (8.5”) baking tin or if you prefer 23x13x7.5cm (9x5x3”) loaf tin with greaseproof paper or baking parchment.
Put the eggs and sugar in a food processor and beat for 2 minutes, scraping the sides down once with a rubber spatula.
Drop in spoonsful of softened butter and the zest of one lemon on top of the mixture then pulse until it is dispersed. The mixture should now look like mayonnaise.
Add the flour, milk and salt, cover and pulse just until the mixture is smooth and even in colour. Do not over beat, as the cake will be tough.
Spoon the mixture into the baking tin and bake for 45 minutes or until golden brown and firm to the touch.
To make the syrup
Gently heat the sugar, lemon juice and zest of one lemon in a pan, stirring until the syrup is formed and clear, about 3 minutes. Do not boil.
Prick the warm cooked cake all over with a fork or skewer and gently pour the syrup all over it until it is completely absorbed. The zest will remain on the surface.
Leave to cool and carefully remove from the tin. It can be eaten as it is or served with cream, crème fraiche or ice cream.