8–10
Easy
45 min
Published 2016
The Cognac adds an irresistible little kick to this rich and dense cake. Served with lemon curd, it is divine!
MAKE THE CAKE.
POUR THE BATTER INTO A BUTTERED AND FLOURED LOAF (BAR) TIN. Put the cake in the
MAKE THE ICING. Mix the sugar with the lemon juice, then pour this syrup over the cake while it’s still in its tin. Make sure you pour the lemon syrup over the cake while it is still hot! Let the cake cool and dry completely before turning it out and serving.