The perfect cake for your afternoon cup of tea!


  • cake mixture:
  • 225 g sticks butter
  • 225 g caster sugar
  • zest of 2 lemons
  • 4 eggs
  • 225 g self raising flour (or plain flour with 1 teaspoon of baking powder)
  • topping:
  • 150 g icing sugar
  • 1 lemon (zest and juice)


  • Preheat the oven to 180° C (350° F/Gas 4).
  • Soften the butter and beat in a large mixing bowl with the sugar.
  • Stir in the lemon zest at this stage also.
  • When this mixture is creamy and fluffy add in the eggs and the flour.
  • If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
  • Transfer to an 8 inch/20 cm deep cake tin or two sandwich tins if you prefer.
  • Bake for up to 30-40 minute or until a skewer inserted in the centre comes out clean. If you are using the sandwich tins you will need to allocate less time as the cake will be thinner.
  • Allow to cool.
  • Make up the topping.
  • Mix the lemon zest and juice with the icing sugar and drizzle over the top of the cake.
  • If the drizzle is not loose enough in consistency add a tiny amount of hot water and beat that into the mixture to achieve a running consistency.

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