Emma is a marketing assistant at the Panther Corporation and has flown to Glasgow to finalise a deal. It's actually the first deal she's been allowed to do – which she hopes will be her big break. All she had to do is shake the hands of the executives and close it. It's a big deal. For the company and for Emma. It's important. She wants to prove to her parents that she isn't a big loser and she can be promoted and that they can be proud of her – and not just Kerry. But the meeting doesn't quite go as planned.
A nervous flyer at the best of times, Emma is flying back when the plane is struck by heavy turbulance. She thought her time was up. She thought they were all going to die. So she spills her innermost secrets out to the man sitting next to her.
Only, they didn't die. They got through the turbulance. Land safely and all went back to normal. The secrets are put to the back of her mind. Only, the man Emma was talking to on the plane and telling her secrets to? Well, it turns out he's her boss.
And when they get to know each other. Well, she tells him more things. And he learns how she feels about her cousin, Kerry, who came to live with Emma and her parents when her own mum died. And how Emma's parents appear to favour Kerry over her.
So when secrets come out within the family, her parents do the best thing they can. They take Emma out for coffee and lemon cake. It is a tangible and tasty way of saying sorry.
This is an easy recipe where you can just chuck everything in a mixer and whisk. This recipe uses a 2lb loaf tin and liner.
You will need scales, measuring jug, mixing spoon and bowl (or an electric mixer), skewer and a lemon zester or grater. As well as a lined tin.
For the cake
- 115g butter, softened
- 175g caster sugar
- 2 large eggs, beaten slightly
- Finely grated zest of 2 lemons
- 60 ml milk
- 175g self raising flour
- 1 level tsp baking powder
For the drizzle
- Juice of two lemons
- 4 tbsp caster sugar
- Preheat oven to 180C regular or 160C fan.
- If using an electric mixer or electric whisk put all the cake ingredients in a bowl and whisk.
- Pour into prepared tin and and bake for forty minutes.
- When the timer goes off test the cake with your finger. If it springs back after pressing gently it is cooked. If it stays indented put back in the oven for a few more minutes.
- Remove from oven and allow to rest while you make the drizzle.
- Juice the lemons and add the sugar.
- With the cake still in the tin use something thin and sharp (like a skewer or toothpick) and stab holes into the cake all over.
- Pour over the lemon/sugar mix – it will soak into the cake and into the holes forming a lemony sugar crust.
- Allow to cool and serve.