Crusty Lemon Bake
Jo, a volunteer at Horatio’s Garden South West has shared this lemon cake recipe. She says ‘ one of my favourite things to do is bring in a homemade cake to share. There’s something special about a freshly baked treat – it always seems to lift the mood! This lemon bake is one of my go-to recipes. It’s quick, easy, and never fails to bring a little joy.’
(image is representative only)
Instructions
- Preheat your oven to 170°C (fan). Line a small cake tin with greaseproof paper.
- Melt the butter in a saucepan, then stir in the brown sugar.
- Beat the eggs, then add them to the butter mixture, alternating with the flour, and mix until smooth.
- Pour the batter into the prepared tin and bake for about 15 minutes, or until golden and springy to the touch.
- While the cake is still hot, mix the lemon juice with the caster sugar and drizzle it over the top. The sugar will form a slightly crisp, tangy crust as it soaks in.
Enjoy with a cup of tea and good company!
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Ingredients
- 170g butter
- 170g soft brown sugar
- 170g self-raising flour
- 2 eggs
- Juice of half a lemon (for the topping)
- 55g caster sugar (for the topping)
