LOVE MADDI 4EVA
Maddi’s Famous Lemon Cake Recipe
God, I have not been able to stop thinking about this cake since the first time Maddi made it for me. And every time she bakes it I definitely can’t stop after just one slice! I’ve been begging for the recipe for ages but she kept it under lock and key. Now that I’ve got it I don’t know how I’ll go a day without it! So far I haven’t quite worked out how to make it exactly right but practice makes perfect I’m sure. And it really is a perfect cake. It has a perfect, crisp crust but it’s soooo soft and light on the inside and the lemon topping that you pour over the top is the perfect mix of sour and sweet. A bit like Maddi haha. I’m kidding. The only downside to the recipe is it really is best eaten the day it’s made as it starts to go stale by the next day. Not really a problem when it tastes this good, though!
Best served with a steaming cup of lady grey tea and stellar company. Maybe the reason I haven’t been able to get it right without Maddi is because half of what’s so good about it is her company. I’ll never forget the time we made this while staying in an airbnb in Merimbula. The oven was crap but we had such an intense craving and there was a lemon tree in the garden that was full to bursting with beautiful, ripe lemons so we just had to make it anyway. We cooked it for more than double the amount of time we usually would and still when we took it out the middle was almost completely uncooked. We ate it anyway, breaking off chunks from the outside and then eating the gooey middle with spoons. It leaked out all over the table and made such a mess but somehow it was still perfect.
250 grams butter, softened
250 grams sugar
Zest of two lemons
250 grams flour
2 teaspoons baking powder
Pinch of salt
Juice of four lemons
100 grams powdered sugar
Preheat the oven to 180 degrees.
Beat the butter in an electric mixer and then add the sugar and eggs. Beat until frothy. Mix in the lemon zest.
Add the flour, baking powder and salt and mix until everything is fully incorporated.
Bake for 60 minutes or until a skewer inserted into the middle comes out clean.
Combine the lemon juice and powdered sugar in a small bowl.
When the cake is finished poke holes into the top and pour the lemon juice mixture over it.
Allow it to cool for 15 minutes before digging in!
Maddi was sweet enough to write out the recipe for me but I thought I’d transcribe it onto the computer so that I never lose it. I’ve tucked the one she wrote into the box under my bed full of treasured things to keep forever.