 Gin
& Lemon Cake
INGREDIENTS
- 200g butter
- 1 1/2 cups sugar
- Zest of 2 lemons
- 4 x size 6 (medium) eggs
- 3 cups flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup milk (at room temperature)
Topping
Decoration
- 1 small lemon
- 1/2 cup sugar
- 1 cup water
METHOD
Preheat the oven to 160°C (fan bake).
Prepare a 24 cm loose-bottomed cake tin by lining
the base with baking paper, brushing the sides
with butter and dredging lightly with flour.
Cream the butter, sugar and lemon zest until
light and fluffy. Beat in the eggs one at a time.
Sift the flour, baking powder and salt together,
and fold carefully into the egg mixture. Add the
milk and stir in gently. Pile the mixture into
the prepared cake tin.
Bake for 50-60 minutes or until the cake shrinks
from the sides of the tin. This can also be made
in 6 small loaf tins which would be baked for
about 25 minutes.
While the cake is cooking, prepare the topping
and the decoration. To make the topping, stir
the caster sugar, lemon juice and Gin together.
To make the decoration, slice the lemon finely.
Melt the sugar in the water, bring to a simmer
and gently poach the lemon slices for 10 minutes.
Remove slices to drain.
When the cake is removed from the oven, pour
topping mixture over the hot cake.
Add the lemon slices around the edge of the top
of the cake and allow to cool.
Serve in its own or with mix together whipped
cream and Greek-style yoghurt, and add a dollop
on the side. Serves 12 or more.
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