Sunday, 28 August 2016

Crusty Lemon Butter Bake

Mags has asked me to guest blog here, so...

A couple of weeks ago I needed to bring a cake to a friend's. I fancied some lemon cake so I dug out my favourite drizzle recipe. It has to be one of the easiest cake recipes I have and was very kindly given to me 31 years ago by one of the grandmothers of my boyfriend at the time, Gran Caster.

Crusty Lemon Butter Bake was the title of the recipe and although it is a drizzle it will always be a Crusty Lemon Butter Bake to me.



The following week Mags visited and I whipped it up again, and you can tell from her comments in previous blog posts she quite enjoyed it. I'm not sure if Mary & Paul would have been happy to have this produced for the signature bake in this week's GBBO as it is so simple  - but I know they would have enjoyed eating it.

I'm considering a Gin & Lime topping, but haven't tried it yet.

So here is the recipe in all its simple glory:



Crusty Lemon Butter Bake – Gran Caster

Cake
6oz /170g  butter
6oz/ 170g caster sugar
2 eggs
6oz / 170g SR flour

Topping
4oz / 115g caster sugar
Juice of 1 lemon 

Method
  1. Preheat oven to 180⁰C/ 160⁰C  fan/ 350⁰F / GM4
  2. butter and line 14” x 9” tin (flatter with more crunchy topping) or 8” square (deeper cake)
  3. Melt butter in large bowl
  4. stir in sugar
  5. beat eggs in separate bowl
  6. stir eggs into butter/sugar mix with flour – don’t over mix
  7. tip into tin bake for 40 mins
  8. dissolve caster sugar in lemon juice
  9. spread lemon paste over top of hot sponge
  10. leave in tin til cold, cut into 16 squares

 Happy Baking

4 comments:

M.K. said...

Thank you so much for sharing! I love a lemon cake :)

Angela said...

This looks SO good. Thank you!!

Pom Pom said...

Sounds so good! Thank you for sharing!

M.K. said...

I made it!
A friend and I were commiserating at church about how some lemon cakes taste SO lemony, and some don't taste at all ... boring like a pound cake. Adam (hubby) gave us the answer: lemon oils "burn off" when they are cooked (this is also true in soap-making, BTW), so if the lemon juice or zest are in the cake, the flavor goes away. But if they are in a drizzle (like this one!!) that is not cooked, the flavor remains nice and zingy. He's right! I used two lemons for the recipe, plus the zest from both, and the flavor was amazing. Thanks so much! Lovely cake!