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.
Ingredients
- 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)
Method
- 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.
