When you have no measures, try this ratio based recipe.
- Lemon zest and juice.
- All Purpose Flour.
- 1 Egg.
- Baking Soda, 1 teaspoon.
- Sunflower Oil.
- Salt, a pinch.
- Icing Sugar.
- Basic Math Skills
Take a baking dish. Fill it upto the halfway point with flour. This is your base measure.
Take 40% of the flour volume of sugar. 25% of the flour volume of oil.
In a large bowl, put the flour, sugar, baking soda and salt. Mix them up. Now crack in the egg, oil and a tablespoon of lemon zest and 2-3 tablespoons of lemon juice. Mix well till no dry flour is visible. Add enough milk till you get the consistency of a cake batter.
Line the baking tray with parchment paper and pop it in to a preheated oven at 200C. After 10 minutes, reduce the heat to 180C. This will give you a crispy crust for the cake. Baking time will take anywhere from 30-45 minutes, so keep an eye on it.
While its baking, combine the icing sugar and lemon juice. Add lemon juice slowly and keep whisking. You will need lesser juice than you anticipate, so be careful and don’t make it very watery.
When the cake is baked, remove and let it cool for 15 mins. Take a thin knife and make small incisions in the crust. Using a spoon apply the lemon glaze on the crust. The incisions will allow the glaze to seep into the cake and make it a flavor bomb.