Expand your BBQing repertoire and try this easy, delicious lemon cake
Who would have thought that you could bake a cake on the barbecue? You can and they don’t taste of smoke! Just use your grill in the same way that you would use your oven at home. It goes without saying that you need a grill with a lid otherwise if you’re burning charcoal you’ll just get flare-up. If you’re cooking on charcoal use good quality lump-wood or briquettes as the cheap ones can give you a lot of toxic smoke and you want it to burn cleanly.
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Ingredients:
- 275g (9.5oz) SR flour
- 2 teasp baking powder
- 225g (8oz) caster sugar
- 225g (8oz) butter; softened
- 4 eggs
- 2 lemons; juice and zest
Topping:
- 175g (6oz) granulated sugar
- 2 lemons; juice and zest
Equipment:
- 30 x 23cm ( 12 x 9”) roasting tin; greased and lined
Pre-heat the Traeger to 180C (356F).
Beat together the butter and caster sugar until pale coloured and fluffy.
Gradually beat in the eggs a little at a time; if you beat too much in at once the mixture will curdle. If it does start to curdle just gently fold in a spoonful of the flour.
Once you have beaten in the eggs gently fold in the flour and baking powder, then the lemon juice and zest.
Turn the mixture into the roasting tin.
Bake in the centre of the grill for about 40 minutes. Check that the cake is cooked by inserting a skewer and if it comes out clean then the cake is cooked.
Mix together the granulated sugar and lemon juice for the topping; pierce the top of the cake with a skewer and pour over the topping while the cake is still warm.
Leave to cool then remove from the tin.
