This is a wonderful cake to store for a number of days and is ideal as a quick desert either hot or cold. If you like you can make it in a large cake tin or in a 2lb loaf tin.


  • cake mixture:
  • 200 g butter
  • 200 g caster sugar
  • 200 g self raising flour
  • 4 eggs
  • 1 lemon (zest and juice)
  • topping:
  • 100 g icing sugar
  • 1 lemon (zest and juice)


  • Soften the butter and beat in a large mixing bowl with the sugar.
  • When this mixture is creamy and fluffy add in the eggs and the flour.
  • Stir in the lemon juice and zest at this stage also.
  • If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
  • Transfer to a 8 inch deep cake tin or two sandwich tins if you prefer.
  • Bake at 180 degrees for up to 30-40 minute or until a skewer inserted in the centre comes out clean.
  • Allow to cool.
  • To make up the topping:
  • Mix the lemon zest and juice with the icing sugar and drizzle over the top of the cake.

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