Whether it’s a family dinner or a special occasion, this pudding is sure to impress. It’s a dessert that looks as good as it tastes. The burst of lemon in every bite is like a ray of sunshine on a cloudy day. It’s a flavour that promises to lift your spirits and tantalise your taste buds.
Ingredients:
- 250g soft butter, plus extra for greasing
- 380g caster sugar
- 4 eggs
- 250g self-raising flour
- 1 teaspoon baking powder
- 3 lemons, zested and juiced
- 2½ tbsp cornflour
- Custard or cream, to serve
- For the glaze
- 50g icing sugar
- 1 lemon, zested and juiced
Method:
Preheat the oven to 180°C (350°F) or 160°C for fan ovens. Grease a 1.5 litre cake tin with a little butter.
In a large bowl, cream together 250g butter and 280g caster sugar until pale and fluffy.
Beat in the eggs one at a time, adding a spoonful of flour to prevent the mixture from curdling.
Fold in the remaining flour, baking powder and zest of 3 lemons.
In a separate bowl, mix the lemon juice (from the 3 lemons) with the starch until smooth, then stir in 100g caster sugar and 250ml water. Pour this mixture into the base of the cake tin.
Spoon the sponge mixture onto the lemon layer and smooth over.
Bake for 35-45 minutes, until the sponge is golden and just firm to the touch.
To make the glaze, mix the icing sugar with the juice and zest of 1 lemon. While the sponge is still warm, pierce the top with a skewer and pour over the drizzle.
