Rind of 2 lemons, grated
Juice of 3 lemons
250 gr self raising flour
225 gr sugar
200ml olive oil
4 tbsp sugar or to taste
Add lemon rind, and 2/3 of the juice (without straining), sugar, milk, oil and flour and mix well.
Do not preheat the oven. Set the temperature at 160C and bake for 15 minutes. Then raise the temperature to 180C and bake for 45 more minutes.
While the cake is cooking, make lemon syrup.
Add water, juice and 4 tbsp sugar to a pan. Simmer until temperature reaches 110C or when liquid starts to thicken.
Let it cool down.
Serve. This cake may crumble when you cut it. If left to rest for one day it becomes easier to cut. A couple of hours in the fridge is also recommended.
This cake is a variation of my Spanish tea cake. One day I happened to start making the Spanish tea cake when I realised I had no eggs in the fridge and too many lemons in the fruit bowl so I decided to improvise a bit and this recipe was the result.
Some people have commented in this post that their cake is doughy in the middle. That is not my experience. The cake in the picture was cooked in a 20cm tin, but usually I cook it in a loaf tin. It may be that baking the cake in a smaller tin overcomes the doughy problem.