Down Under Lemon Cake
|Butter||8 Ounce, softened (250 Gram)|
|Caster sugar||1 Pound (500 Gram)|
|Eggs||3 , beaten|
|Self-raising flour||14 Ounce, sifted (440 Gram)|
|Milk||6 Fluid Ounce (175 Milliliter)|
|Grated lemon rind||1 Teaspoon (Rind Grated From 2 Lemons)|
|Lemon juice||2 Tablespoon|
|Icing sugar||1 Pound (500 Gram)|
|Unsalted butter||4 Ounce, softened (125 Gram)|
|Grated lemon rind||1 1⁄2 Teaspoon (Rind Grated From 3 Lemons)|
|Lemon juice||6 Tablespoon|
Well grease one 23 cm/9 inch ring-tin or a 20 cm/8 inch square tin.
Cream the butter and sugar until very light, then beat in the eggs gradually.
Gently stir in the sifted flour alternately with the milk, then add the lemon rind and juice.
Spoon the mixture into the prepared tin and bake at 180°C/350°F/Gas Mark 4 for 60-70 minutes until golden, springy to touch and slightly shrunken around the edges.
While the cake is cooking, make the icing.
Beat together the icing sugar and butter, and stir in the lemon rind and juice.
Leave the cake to cool for 10 minutes in the tin, then turn it out on to a rack standing over a plate.
Pour the icing over.
© Photograph, p.
Decorate with crystallised violets and fine julienne strips of lemon or orange peel.
(These should be blanched in 1 cm/1/2 inch of boiling water for 5 minutes, then immediately plunged into cold water to set the colour.)