About this recipe: I love the sharpness of lemon and I love cake so these two go well together to made a luscious moist lemon cake. This cake is moist but it is not heavy and it tastes fantastic too. It is a favourite with my family. The cakes can be iced, either with a frosting or a light white icing. I tend to make a simple flavoured icing to drizzle over the cakes and allow to set.
Lemons come in all different sizes so if you are unsure of how much lemon to use, put some in and then taste the mix, the raw mixture should taste lemony. If it is too sharp then add some extra caster sugar before pouring/spooning into tins. Everyone will have different preferences over the amount of lemon so trial and error is best.
If the cake comes out quite sharp, you can counteract the sharpness with a sweet icing or you can serve it with a cream or a custard as a pudding.
If you want to add extra lemony taste without the hassle of making your own syrup or juicing lemons, try using a lemon flavoured syrup. I use Monin syrups for baking and I also use it in place of water to flavour white icing. It is a cheat but a good one....
If you use cups rather than mls, I tend to use for the lemon juice anywhere between 1/2 and 3/4 cup of juice and gradually add it until desired lemon taste and I use 3/4 cup of milk or buttermilk. It works perfectly which ever method you prefer to use.