Method:
- Use a dough hook to mix the butter and sugar with the vanilla and lemon zest
- Add in the egg and mix again until just incorporated
- Add the flour and mix until a dough forms (it will be very soft)
- Tip the dough onto a floured surface and give a very gentle knead until it comes together
- Wrap in clingfilm and rest in the fridge for 10 minutes
- Grease and line a cake tin, and press the cake dough in, making it as flat as possible on top
- Sprinkle with more sugar and bake at 175 degrees Celsius for 20-25 minutes
- Ignore the pool of butter and sugar which will form on the top - this will go away as the cake bakes!
- Leave to cool for at least 20 minutes in the tin before turning out.
Traditionally this cake is served cut into 1-inch squares with a cup of coffee
or tea, as pictured.
