Ingredients
- For the cake
- 2.5 cups (500 ml, about 300 g) plain flour
- 1 cup (200 ml, about 180 g) caster sugar
- 10 g (2 tsp) baking powder
- 1 tsp (5 ml) bicarbonate of soda
- Zest and juice of 1 lemon
- 1/2 cup (100 ml) vegetable oil
- 170 ml water
- For soaking
- 1 cup (about 120 g) icing sugar
- Juice of 1/2 lemon
Method
- Preheat the oven to 180°C (conventional, top and bottom heat). Grease and flour the cake tin or line it with baking paper.
- Mix the flour, baking powder and bicarbonate of soda in a bowl and sift them together.
- In another bowl, whisk the sugar, oil, water, lemon zest and lemon juice until the sugar disperses.
- Pour the liquid into the dry ingredients and fold until smooth, without overmixing. The lemon wakes up the bicarbonate straight away, so put the batter into the tin without delay.
- Bake on the middle shelf for 30-35 minutes, until a skewer inserted in the centre comes out clean.
- Leave the cake in the tin for 10 minutes, turn it out onto a serving plate and prick the top lightly with a skewer while it is still warm.
- Stir the icing sugar with the lemon juice until it forms a pourable icing, then pour it over the warm cake. Leave it for about 20 minutes to set before slicing.
Note: If the icing is too thick, loosen it with a few drops of water.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.