I've been making this cake for a good few years now and it's really reliable, so quick to make and it's always deliciously lemmony. It really is a - throw it all in a bowl and bake- type recipe, it couldn't be easier.
Ingredients
- 175g caster sugar
- 175g self-raising flour
- 175g softened butter
- 3 eggs, beaten
- Finely grated zest of 2 lemons
- ¾ level tsp baking powder
For the lemon drizzle
- 100g granulated sugar
- Juice of 2 lemons
Pre heat the oven to 180C / 160 Fan Gas Mark 4
Butter your cake tin, I always use a square tin as it makes it easier to portion when baked.
Add all the ingredients to a large mixing bowl and whisk until creamy and smooth
Pour into buttered tin and bake in the centre of the oven for approx 40 minutes until still springy and cooked through.
While the cake is cooking prepare the drizzle, simply add all the lemon juice to the sugar and give it a good stir.
Take cake out from the oven and ( I use a bamboo skewer ) poke lots of little holes into the cake, gently spoon over the drizzle and let it soak into the cake.
Leave to cool and then cut into chunks.
This is lovely served slightly warmed and although it will last a few days , it's mostly eaten in 2 or 3.
Can be frozen if well wrapped.
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