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Doesn’t hang around cake

April 30, 2012

Everyone needs a quick and easy lemon cake recipe. What else are you going to eat the last of the Greek Yogurt with?  I can’t remember where this recipe came from, but it makes a cake that doesn’t hang around.
Put 4oz very soft butter, 6oz caster sugar, 6oz self rising flour, 2 eggs, the thinly pared rind of a lemon and 5 tablespoons of water into a bowl and mix well. Pour into a lined, 2lb loaf tin – I’ve got some ready made liners, but they’re for a different shaped tin so they’re  bit small which is a pity, but I use them anyway. Just have to be a bit careful with the icing that’s all – and bake at a suitable temperature for cakes (about 180c?) for 50 minutes – or until it looks done. While the cake’s cooking squeeze the juice of the lemon you used the rind from into into a bowl and add enough icing sugar – it usually takes about 6  heaped tablespoons –  to make a runny icing. I like to leave a few lumps. Adds interest. Spoon over the cake as soon as it comes out of the oven – it’ll go shiny when set which looks pretty. Serve with Greek yogurt.
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One Comment leave one →
  1. May 1, 2012 5:52 am

    So lovely and homely.

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