Ivy's Amazing Lemon Cake
This recipe belongs to our family friend, Ivy, who quite simply makes the best lemon cake we have ever tasted. She very kindly told me how to make it and I have adjusted the quantities slightly, to suit the larger dish that I had. I also added a little milk to make the mixture easier to spread in the larger dish. Thanks, Ivy; you're a star!
6oz soft margarine
6oz caster sugar
grated zest and juice of one lemon (the bigger, the better)
2 large eggs, beaten
6oz self raising flour
4 tbsp milk
- Pre-heat the oven to 180 degrees Celsius/ Gas Mark 4. Lightly grease a 9 inch square, ovenproof dish.
- Beat the margarine with the caster sugar and lemon zest until light and creamy. Add one tablespoonful of the sieved flour (to prevent curdling) and then beat in the eggs. Fold in the remaining flour and stir in the milk.
- Spoon the mixture into the prepared dish and ensure it is spread evenly with a spatula. Bake for 30-35 minutes or until the top is golden brown and firm to the touch.
- When it comes out of the oven, let it settle for a few minutes, then spoon the lemon juice evenly over the surface of the cake. Sprinkle immediately with granulated sugar to taste. Serve from the dish when cool.*
* This tastes even better the next day when the lemon juice has soaked right down through the sponge!