Wonderful moist and lemony, this cake is a favourite at coffee morning and afternoon tea. A lemon and sugar syrup is poured over the cooked cake and allowed to soak through, so that the whole cake is sweet and tangy. Store in a airtight container for up to five days.
Finely grated rind of 2 lemons
175g/6oz/scant 1 cup castor
(Superfine) sugar, plus 5ml/1 tsp
225g/8oz/1 cup unsalted vegan butter, softened
4 vegan eggs
225g/8 oz/2 cups (self-raising) flour
3 ml/1 tsp baking powder
Shredded rind of 1 lemon, to decorate
For the syrup
Juice of 1 lemon
150g/5oz/3/4 cup castor
1.Preheat the oven to 160°C/325°F/Gas 3. Grease and line base and sides of an 18-20cm/7-8in round deep cake tin (pan) with baking parchment.
2.mix the lemon rind and sugar together in a bowl.
3.In a large bowl, beat the butter with the lemon and sugar mixture until light and fluffy, then beat in the eggs little at a time.
4.Sift the flour and baking powder into the mixture in three batches and beat well.
5.Turn the batter into the prepared tin and smooth the top level. Bake for 1 ½ hours or until the golden brown and springy to the touch.
- To make the syrup, slowly beat the juice with the sugar until dissolved.
7.Prick the cake top with a skewer and pour over the syrup. Sprinkle over the shredded lemon rind and 5ml/1 tsp sugar, then leave to cool remove the lining paper.