Preparation time is 20minutes
Cook time is 22minutes
Total time is 42minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
13 Ingredients
Syrup
- 250grams icing sugar
- 1/2 cup lemon juice
- 1 lemon, finely grated rind
- 1 vanilla pod, seeds scraped
- 5 eggs
- 100grams caster sugar
- 1 pinch salt
- 125grams plain flour
- 1teaspoons baking powder
- 1 lemon, finely grated rind
- 1tablespoons lemon juice
- 100grams butter, melted and cooled
- 1/4 cup crème fraîche or soured cream, to serve
Method
Step 1 of 5
Put the eggs, sugar and salt in a large heatproof bowl set over a pan of barely simmering water. Beat the mixture with a hand-held electric whisk for 2-3 minutes or until it triples in volume and thickens to the consistency of lightly whipped cream. Remove from the heat.
Step 2 of 5
Sift in the flour and baking powder, add the lemon rind and juice and drizzle the butter down the sides of the bowl. Fold in gently, pour into a greased and lined 22 cm square cake tin and cook in a preheated oven, 180°C, Gas Mark 4, for 20-25 minutes or until risen, golden and coming away from the sides of the tin.
Step 3 of 5
Meanwhile, put all the ingredients for the syrup in a small pan and heat gently until the sugar has dissolved. Increase the heat and boil rapidly for 4-5 minutes. Set aside to cool a little.
Step 4 of 5
Remove the cake from the oven, leave it to rest for 5 minutes, then make holes over the surface with a skewer. Drizzle over two-thirds of the warm syrup. Leave the cake to cool and absorb the syrup.
Step 5 of 5
Remove the cake from the tin and peel away the lining paper. Place the cake on a dish and serve in squares or slices with a heaped spoonful of crème fraîche or soured cream and an extra drizzle of syrup.
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