For Blackbird I shall be posting a range of lemon recipes. The first is for my standby-for-all-occasions Lemon Sauce Cake. The recipe originally came from the now defunct TV program Burke’s Backyard and years later when I went for a job with the production company Mr Don Burke himself told me that recipe was the most requested in the shows entire history. I think it ran for something like ten years, if not more.
It is a simple butter cake pepped up with some lemon rind and then a simple sugar and lemon juice syrup is poured over the cake as it comes out of the oven. The original recipe gave 1/4 cup measures for the sauce, but I like it pretty moist and 1/2 cup amounts was too much so 1/3 cup was just right. I have only ever made it with the almonds three or four times in the near-on 20 years I’ve made this recipe, but it is lovely with them, adding a nice textural contrast.
It is easy to make, delicious to eat and infinitely comforting for both reasons.
Lemon Sauce Cake
- 125g butter
- 3/4 cup caster sugar
- finely grated rind of 1 lemon
- 2 eggs
- 1 1/2 cups SR flour
- 1/2 cup milk
- 1/4 cup slivered almonds
- 1/3 cup lemon juice
- 1/3 cup caster sugar
- Preheat oven to 180C and grease and line a loaf tin
- Cream butter, sugar and lemon rind
- Add eggs one at a time
- Fold in flour and milk
- Pour into tin
- Bake for 50 minutes
- Mix lemon juice and sugar together in a saucepan, and cook until sugar is dissolved
- As you take the cake from the oven skewer a few holes all over the cake and gently pour over the syrup
- Allow to cool in the tin.