Lemon drizzle cake

Lester sent me this very British recipe for lemon cake yesterday—grams, self-rising flour, greaseproof paper, and all. I kept the grams, as you can see, but everything else is easy to substitute. It makes a deliciously syrup-laden cake, a good balance of tart and sweet all the way through, and the turbinado crust is a great touch. I think it might be even better without the almonds though.

3 sticks butter
350 g white sugar
zest + juice of 6 medium Meyer lemons (divided)
6 eggs
200 g flour
1 T baking powder
150 g ground almonds
2 T milk
1 T bourbon
200 g turbinado sugar

Preheat the oven to 350F and butter and parchment 2 loaf pans. Cream the butter, sugar, and half the lemon zest. Beat in the eggs one at a time. Gently mix in the dry ingredients (flour, baking powder, almonds) then the milk and bourbon; the batter should be fairly stiff but still sloppy enough to fall off the beaters. Divide the batter between the pans and bake for 45 min (for 9x5" loaf pans, probably longer for smaller). Meanwhile, stir the turbinado into the remaining lemon juice+zest to partially dissolve.

When the cakes are baked, set them in their pans on a cooling rack and poke the tops all over with a toothpick. Pour the lemon syrup over the surface, letting the liquid soak in and the sugar leave an even, crunchy coat. Let cool completely in the pans.