I hope you like my take on this classic cake. It’s a favourite in our family. Full of zesty lemon flavour with the softest delicate sponge. We love it sliced with a cup of tea but it’s just as delicious cut into pieces and served with hot custard as a delicious dessert.
225g butter softened
225g caster sugar
275g self raising flour
2 teaspoons baking powder
4 large eggs
4 tablespoons milk
Grated zest of 2 lemons ( save a little to sprinkle on top of the cake)
Teaspoon of lemon juice
Lemony syrup topping
125g icing sugar
A few teaspoons of ice cold water
Juice of 2 lemons
Preheat your oven to 180c / 160C fan
Grease and line an 8 inch tin.
Cream together your butter, sugar and eggs together.
Now sift in your flour and baking powder adding the milk and beating until a smooth consistency.
Now fold in your grated zest and a teaspoon of lemon juice.
Pop in the oven on the middle shelf for 35 – 40 minutes approximately. Meanwhile, in a pan over a gentle heat stir together your juice of 2 lemons and icing sugar and stir until it forms a syrupy, lemony liquid.
Remove the cake from oven and allow to cool a little but make sure the cake is still warm, then with a skewer pierce the top a few times and pour over the syrup. This will allow the cake to absorb the gorgeous lemony syrup and make it moist and full of lemony flavour. Sprinkle over a little lemon zest.
When completely cool lift out of the tin and settle for a while on a wire rack. Peel off the greaseproof paper and arrange on a fancy plate where I can assure you it will not be for long!