It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
- juice 1½ lemons
- 85g caster sugar
MethodBeat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- 200g unsalted butter, softened, plus extra for the tin
- 175g caster sugar
- 4 limes
- 3 large eggs, beaten
- 200g plain flour
- 1 tsp baking powder
- 1 rounded tsp ground ginger
- 50g desiccated coconut
- 3 balls stem ginger, finely chopped
- 2 tbsp milk
- 3 tbsp granulated sugar
- 3 tbsp stem ginger syrup
- chopped crystallised ginger, to serve
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown – a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
- 225g self-raising flour, sifted
- ½ tsp baking powder
- 225g xylitol (see tip below)
- 2 lemons, zest only
- 2 large eggs, at room temperature
- 125ml sunflower oil
- 1 tbsp milk
- 200g 0% fat Greek yogurt
- 1 lemon, juice only
- 50g xylitol
- Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
- Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
- Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour – 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
- Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
- Cool in the tin before turning it out.
- 75ml rapeseed oil, plus extra for the tin
- 175g self-raising flour
- 1½ tsp baking powder
- 50g ground almond
- 50g polenta
- finely grated zest 2 lemons
- 140g golden caster sugar
- 2 large eggs
- 225g natural yogurt
- 85g caster sugar
- juice 2 lemon (about 5 tbsp)
- Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
- Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
- While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
- Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.