Sufra Dayma:

French Lemon Cake

By Moushira Abdel-Malek

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Ingredients :

1 1/2 cups self-raising flour

1 cup castor sugar

1/2 cup castor sugar (extra)

1/3 cup milk

1/2 cup lemon juice

2 eggs + dash of vanilla

2 tsp finely grated lemon rind

40 gms butter (at room temperature)

Method:

Grease a deep non-stick 20 cm. round cake pan. Beat eggs, vanilla and milk together and leave aside. Beat sugar and butter with an electric mixer for 5 minutes, until pale and creamy. Add egg mixture and beat to combine. Add lemon rind and mix by a spatula. Gradually add the flour, hand mixing by a wooden spoon or spatula until very well combined. Pour mixture into pan. Cook in a moderate, preheated oven of 180 degrees for about 50 minutes, or until tested by a wooden skewer. Remove cake from the oven and allow to stand in pan. Pour over combined extra sugar and juice. Stand cake in pan for a further 15 minutes, then turn onto a wire rack. serve warm.