A favourite in our house (& Ian's work!) is Lemon Drizzle cake. My mom used to always make it so it brings back fantastic memories.
I as usual have adapted the recipe slightly as I love it more lemony & it seems to work!
For the cake :-
7oz Butter, softened
6oz Caster Sugar
6oz Self Raising Flour
3 Medium Eggs
Finely zested rind 4 lemons
the juice from 2 lemons
For the topping:-
4oz Caster Sugar
the juice from the remaining 2 lemons
Line a 11in x 7in tin with baking parchment
(I use a large square silicone tin so no lining required!)
Put the Butter, Caster Sugar, Flour, Eggs, Lemon Rind & Juice into a bowl & beat until smooth.
Spoon into the tin & smooth the top.
Bake in the centre of a pre-heated oven 190 oC/Gas Mark 5 for 30-40mins or until the cake has risen & is firm to the touch in the centre.
Remove from the oven & leave to cool slightly, about 10-15mins in the tin.
Mix together the Sugar & Lemon Juice & pour over the top of the cake & leave to cool.
Cut into squares (about 15).
It can be frozen for up to 3 months but it never lasts long enough in our house to freeze any!
For a variation you can also add:-
4-5oz Blueberries, these are pressed into the top before you bake it.
Also you can use 3 Sugar Cubes (crushed) & press these into the top before baking & then just pour over the lemon juice once it has cooled for 10-15mins. If you do this method then you wont need the extra caster sugar.
To be really decadent you can make 2 large square cakes & sandwich together with butter icing to which I add more lemon rind & juice to!