I made this cake when I was craving something sweet and had to play with what I had in my kitchen cupboards. The original recipe used more butter, sugar and flour, but since I only had 200g of butter I had to play with what I had... and it turned out delicious: light, delicate and lemony. I managed to break it when taking out of the form (too hot!), but it was a hit nonetheless. So here comes the recipe:
Cake:
200g butter
200g caster sugar
3 eggs
zest 1 lemon
200g flour
1 tsp baking powder
dried cranberries
Drizzle topping:
1 1/2 lemon juice
85g caster sugar
Method
Heat oven to 180C/fan 160C/gas 4.
Beat together: 200g softened unsalted butter and 200g caster sugar until the mixture becomes pale and creamy. Add 4 eggs (one at a time) slowly mixing through. Sift in 200g flour, then add the finely grated zest of 1 lemon, add cranberries and mix until well combined. I baked it in a small (~20cm) bundt form (I ended up with 4 extra muffins - a loaf form would work perfectly fine too) for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Before taking the cake out of the form, wait to cool down.
Beat together: 200g softened unsalted butter and 200g caster sugar until the mixture becomes pale and creamy. Add 4 eggs (one at a time) slowly mixing through. Sift in 200g flour, then add the finely grated zest of 1 lemon, add cranberries and mix until well combined. I baked it in a small (~20cm) bundt form (I ended up with 4 extra muffins - a loaf form would work perfectly fine too) for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Before taking the cake out of the form, wait to cool down.
Mix the juice of 1 1/2 lemon and 85g caster sugar. Prick the warm cake and pour over the drizzle. Don't worry that the cake will get too moist: it will be just fine. Leave to cool down completely and eat it all!
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