There’s a small creek I drive past every morning on the way to work. Last week I noticed there was a of mass white ground cover everywhere along the banks that looked like a bed of small white flowers. Curious, as usual, I decided check it out over the weekend with Aida and the camera. We were walking along the banks of the creek, me casually taking pictures, Aida stopping every five feet to munch on grass, when we reached an open area, that smelled a bit funky – skunky to be exact. Really skunky. I turned directly to my side and right by my feet where two holes – skunk size holes. I panicked, turned around and ran screaming bloody murder out of the brush, Aida in tow looking super confused and traumatized. Thankfully we didn’t get sprayed, my camera made it out okay and there wasn’t anyone around to witness the embarrassing screaming and flailing. Aida was covered in mud and needed a bath, but it could have been way worse.
I also made this cake. It was way less eventful…
This cake is very lemony and dense like a pound cake, but has a little sugar crunch at the top. I thought it went perfect with a few fresh blackberries and a cup of tea.
I had a dark pan, and my cake baked a little unevenly. Next time I will use a lighter pan or drop the oven temperature slightly.
Lemon Cake with Crunchy ToppingAdapted from The Essential Baking Cookbook If using self-raising/rising flour from the US, it does contain salt, so skip additional salt in the recipe. To make your own self-raising/rising flour for this recipe add two teaspoons of baking powder to every cup of flour (additional 4 teaspoons total), and sift together. 1 cup (250 g) unsalted butter, softened 1 cup (200 g) caster sugar or superfine sugar 2 teaspoons finely grated lemon zest 4 eggs, lightly beaten 2 cups, lightly packed, (250 g) self-raising/rising flour* 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons lemon juice Topping 1/2 cup caster sugar or superfine sugar 1/4 cup lemon juice
Pre-heat oven to 325 degrees-F (170 C).
Lightly grease 9-inch (22 cm) square pan and line with parchment paper, leaving enough paper over-hanging on one side to make an easy removal; I did not and getting it out was a pain in the rear.
Sift dry ingredients together.
Cream butter and sugar together in a large bowl until light and fluffy. Beat in lemon zest. Beat in eggs in two additions, mixing well after each addition. Stir in dry ingredients and lemon juice, until just combined and almost smooth. Spoon into prepared pan and level the surface. Bake for 35 to 50 minutes, or until toothpick in center comes out clean.
For the topping, mix sugar and lemon juice together and then drizzle/smear over cake to make an even layer. Remove cake from pan and place on wire rack to cool completely.