Recently Father JibberJabber came to stay so I knew I needed to stock up on lemons as Mr JibberJabber would want a gin drinking buddy. I was rather pleased when I went to buy them to find a bag of unwaxed lemons reduced. However the menfolk didn't drink that much gin and I was left with a lot of lemons to use up. Of course lemons are one of the easiest ingredients to cook with as they go perfectly in a cake. I could have made my usual lemon drizzle loaf cakes but I fancied something a bit different but just as easy to make. These have a hint of spice in them and brown sugar instead of caster sugar. Rather than creaming the butter and sugar together the two are melted in a pan so perfect if you haven't got an electric whisk.
Equipment: Square 7in (18in) tin greased and lined, large saucepan, bowl
6oz (170g) Butter or baking spread
6oz (170g) Soft light brown sugar
6oz (170g) Self-raising flour
½ tsp (2.5ml) Mixed spice
Zest of 1 lemon
Juice of 1 lemon
3oz (85g) Caster sugar
1. Pre-heat the oven to 180°C/Gas mark 4.
2. In the large saucepan gently heat the butter and brown sugar until they have both melted. Take off the heat.
3. In the bowl mix together the flour, mixed spice, lemon zest and eggs.
4. Mix everything together in the saucepan (it will look a little lumpy) and then transfer to the prepared tin.
5. Bake for 35 minutes until a skewer comes out clean.
6. Remove from the oven but leave in the tin. Mix together the lemon juice and caster sugar and drizzle across the top.7. When completely cool remove from the tin and cut into slices.