This idea came from my mum, who has cooked a wickedly moist lemon cake for years. The secret to its success lies in soaking the cake all the way through with the sticky syrup. Finish it off with a stylish icing.
225g (8oz) butter, softened
4 large eggs, beaten
397g can Carnation Condensed Milk
55g (2oz) ground almonds
finely grated zest and juice of a lemon
225g (8oz) self raising flour
1tsp baking powder
1tbsp poppy seeds
juice of 3 large lemons
100g (3½ oz) icing sugar
2tbsp lemon juice
100g (3½oz) icing sugar, sifted
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Place all the cake ingredients in a large bowl and beat together using an electric hand whisk until just smooth and pale.
Pour into the prepared tin and bake for 55 inch“65 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Make the syrup by warming together the lemon juice and icing sugar.
Whilst the cake is still warm, make holes all over it with a skewer, then gradually spoon over the syrup, allowing it to sink into the cake. Leave to cool in the tin.
Make the icing: add the lemon juice gradually to the icing sugar until you have a thick pouring consistency.
When the cake is cool, transfer to a serving plate and drizzle over the lemon icing.