Recipe for 8-10
12 tablespoon (170g) Unsalted Butter
1 cup whole milk
4 large eggs
2½ cups sugar
2 teaspoons vanilla, powder
Zest of 1 lemon
Juice of 1 1/2 lemons
2cups all purpose flour
2 teaspoons baking powder
Melt four tablespoons butter and generously brush with it a 23cm cake tin. Refrigerate the brushed cake tin for a few minutes. You may need to repeat this procedure in case you missed any spots in the cake tin. This can also be done while preparing the cake mix.
Preheat your oven to 180oC.
Add the milk and the remaining 8 tablespoons in a medium saucepan. Bring to a boil over medium heat and remove from heat. Set aside.
Using an electric mixer, whip the eggs until light and very fluffy. It takes about 5-7 minutes. Reduce the speed and add in 2 cups of the sugar, the vanilla, the lemon zest and the juice of half a lemon. Gradually add and mix in the flour. Pour in the hot milk mixture and add the baking powder. Continue mixing until thoroughly combined.
Pour the mixture into the prepared cake tin and bake in the preheated oven for 50-60 minutes. Check if done by inserting a skewer into the centre of the cake. It should come out clean. Remove the cake from oven and from the cake tin. Let cool for not more than 3-4 minutes.
While the cake is baking stir the remaining 1/2 cup of sugar with the juice of 1 lemon in a small bowl and set aside.
While still hot, brush the top of the cake with the lemon-sugar syrup, letting the syrup be absorbed in as you go. Cover the cake in plastic wrap until serving.
Serve with vanilla or lemon flavoured ice-cream. Enjoy!