With lots of lemons on the tree ready and a storm on the way on Tuesday night, I made this cake from here
It was delicious!
350g plain flour
3/4 Cup sugar
Pinch of salt
100g coconut
3tsp baking powder
200g butter
Zest and juice of two lemons
2 eggs, lightly beaten
200-300ml milk
SYRUP
1/4 cup sugar
Juice of 2 lemons
Grease and line the base of a loose-bottom 20cm cake tin.
Combine the flour, sugar, salt, coconut and baking powder. Cut the butter into small cubes and rub in with fingertips or mix in food processor. When the butter is rubbed in, make a well in the centre and add the zest, lemon juice and eggs. Gradually mix in the milk till you have a soft dropping consistency.
Pour into greased tin and bake at 180 deg for 40-50 mins or until cake is risen and springy and a skewer inserted into the cake comes out clean.
For the syrup, combine the 1/4 cup sugar and juice of two lemons in a small saucepan. Heat gently to dissolve sugar. Drizzle syrup over warm cake. Remove from tin and cool on a rack.
Serve dusted with icing sugar, or split, fill and ice with passionfruit and lemon frosting.
