Cynthia’s Lemon Cake

 
Ingredients:


2 eggs, plus their combined weight (always check this as they do vary) in each of butter, sugar and self-raising flour.

1 Tablespoon ground almonds

1 Tablespoon good lemon curd

Grated rind 1 lemon, plus its juice

Caster Sugar


a 2Lb loaf tin, greased and bottom-lined


Acknowledgement:


This recipe is from Cynthia Ramsden’s book “A garden in my life”,
ISBN 978-0-9541089-2-2, published by Grafika in 2001 and 2009. It may be found on page 145. Why not buy the book and learn not only another two-dozen recipes, but  also enjoy the pictures of the magnificent garden at Fanshawe Gate Hall and read about it’s history?



Method:


Preheat the oven to Gas Mark 2.


Cream the butter and sugar and add the beaten eggs, a small amount at at time. Mix in the ground almonds, lemon curd and grated lemon rind. Fold in the flour. Spoon the mixture into the tin. Bake at gas mark 2 for 40-45 minutes until firm and golden brown. When the cake is cool, gently spoon over the juice of 1 lemon mixed with 4 teaspoons of caster sugar.


Notes:

  1. 1)Although the recipe states a loaf tin, I have found that the cake works well in an ordinary cake tin too. An 8” round tin is about the right size, or for a thin cake try a 10” sandwich tin.

  2. 2)When I served this at a recent garden Open Day, I dredged the surface with extra caster sugar which set into the most wonderful sugar-crust (see picture above).

  3. 3)This cake is exceptionally moorish .... don’t make it unless you are prepared for it all to be eaten within the day!