Food Friday - Boozy Lemon Cake

Available for over a year

This cake is pretty much impossible to mess up, it’s really simple and packed full of vitamin C so you can pretend its healthy, its most definitely going to lift your spirits! For the cake: 150g butter 150g caster sugar zest of 3 lemons (finely grated) 3 large eggs 100g self raising flour 50g desiccated coconut 50g semolina 1 tsp baking powder Optional additional flavours could include: 1 tsp caraway seeds/1 tsp fennel seeds/ handful raspberries/blackberries/strawberries) For the syrup: juice of 3 lemons 100g caster sugar For the icing: 80g icing sugar 60ml limoncello/gin/milk whatever liquid you prefer Method: 1: Make sure your butter is at room temperature, beat it together with the caster sugar until light and fluffy. 2: Add the eggs, one at a time making sure each egg is well beaten into the mixture before adding the next. 3: Add the lemon zest and mix well. 4: Combine the flour, semolina, coconut and baking powder and stir into the wet mix. If you are adding additional flavours or fruit add them now. 5:Pour the mixture into a loaf tin (mine holds 2L water for size guidance) that’s lined with greased baking paper. 6:Bake in an oven heated to 180C (fan) for about 45 minutes or until a skewer comes out of the centre clean. 7: Whilst the cake is baking combine your syrup ingredients in a saucepan and heat until boiling, simmer for a further 2 minutes. 8:Once the cake is cooked pierce it all over with a skewer or chopstick and whilst still in its tin pour over all the syrup, allow to cool completely. 9:Once the cake is complete;y cold remove it from the tin and peel away the baking paper, place on a plate, mix together your icing ingredients to make a thick paste then drizzle this all over the cake. Whilst it is still wet you can sprinkle over some edible flowers/coconut/lemon zest if you fancy.