Angela started me thinking about lemon recipes, especially given my post on the home blog today. Like Angela I am a big fan of lemons in just about anything, so I thought I’d share with you another favorite lemon recipe.
This cake has a slightly unusual combination but it’s one I’ve found people really like, mainly because it’s something a bit different. It doesn’t need icing or frosting, as it has syrup poured over it.
Of course as usual, this is a gluten free version. So if you are not gluten free, then simply substitute the self raising gluten free flour and baking powder for self raising wheat flour. I only add baking powder because it helps the gluten free flour rise. It’s not needed with wheat flour.
Lemon Seed Cake
Ingredients
Cake Mix
4 ounces margarine or butter
Half cup sugar
2 cups gluten free self raising flour
1 teaspoon gluten free baking powder
3 eggs
2 teaspoons grated lemon rind
2 teaspoons caraway seeds
Syrup
3 tablespoons lemon juice
1 tablespoon water
1 teaspoon sugar
Cake Method
Cream margarine and sugar until it has changed color and is light and fluffy.
Separate eggs. Add egg yolks one at a time. Beat well after each egg is added.
Fold in lemon rind and caraway seeds and sifted flour and baking powder.
Beat egg whites till stiff peaks form, fold into the cake mixture and then spoon this mixture all into a greased and greased paper lined 8 inch sandwich tin.
Bake in a moderate oven for 30 minutes or till cake is cooked. Test with a skewer. – If the skewer comes out clean, the cake is cooked.
Turn onto a wire rack to cool.
Syrup Method
Mix together syrup ingredients in saucepan and heat over a low heat till sugar is dissolved. Bring to boil.
Spoon hot syrup mixture over cake while it is still hot.
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