Sometimes the simplest recipes are the best. Mrs. Carr was a farmer’s wife and friend of my parents. Her lemon cake recipe is a family favourite. A sweet, buttery treat balanced by the tartness of lemon. I favour the Imperial measurements for this as they are far easier to remember. My favourite 22cm square silicone mould gives a cake that cuts into 16 or 20 pieces and releases easily without greasing or lining. Don’t use a loose-bottomed tin or the syrup will run out.
175g / 6oz butter
225g / 8oz caster sugar
225g/ 8oz self raising flour
grated rind of two lemons
about a third of a cup of milk
For the lemon syrup: three tablespoons icing sugar and juice of two lemons.
Cream the butter and sugar together until pale. Slowly add the beaten eggs. Sift in the flour and fold in with the lemon rind. Add the milk and mix to a soft dough. Pour into a prepared tin and cook for 40-50 minutes at 180 degrees C until a skewer inserted into the middle of the cake comes out clean. Make a syrup by dissolving the icing sugar in the lemon juice (I put it in the oven for the last five minutes of cooking in a heat-proof jug). Leave the cake in its tin and drizzle over the syrup whilst still warm.