When I see plump lemons in the market, I buy them for sure because such chances of finding them are quite rare. And when I buy such lovely looking lemons they definitely have to be either made into a ginger lemon punch, bars or definitely a cake. And I opted for te latter because I bake a cake for every week for that special craving. I expected this cake to last a week but it was gone in a couple of days.
What you need for the cake are (From the book, The good cook: Cakes and Pastries (1983)):
Lemons-2 (rind grated and juice strained) (Note: This will vary depending on the size and tartness of the lemon. So adjust accordingly)
Cream the butter. Add in the sugar gradually. Add the egg and the lemon juice to the creamed butter and beat until you get a very foamy batter. Fold in the flour and the cornflour by the tablespoon. Add the lemon rind and milk, a little at a time. Pour into a prepared tin and bake at 180 degree C for 45 mins. Once baked, transfer to cool. While it is cooling, resist the temptation to eat it and instead pierce the cake in several areas and rip a little lemon juice mixed with sugar for that extra tanginess. I poured the remaining over the cake to glaze it. I sprinkled powdered sugar for just the appeal and does not hamper the flavor in any way. It only adds to it.
For people who love all things lemony, this is ideal. Tart and sweet at the same time, it hits you at the right spot!!!