Evelyn Rose was arguably at the forefront of British/Jewish cooking and this recipe of hers NEVER FAILS! Perfect for those who love lemons!
Can be served with or without the syrup; both are amazing.
A little lemon juice can also be added into the cake mix for an extra lemony kick.
04Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
05Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
06Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
07Just before serving, sift a little more icing sugar on the top. Serve in generous slices.