Lemon Cake

Ingredients

• Self-raising flour 175g
• Caster sugar 175g
• Unsalted butter, softened 175g
• Large free-range eggs 3
• Unwaxed lemons, zested 2
• Unwaxed lemon, juiced (approx. 2 tbsp) 1
• Milk 2 tbsp
• For the glaze:
• Icing sugar 100g
• Lemon juice 2-3 tbsp

Method

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm round cake tin with baking parchment.
2. In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
4. Gently fold in the self-raising flour. Add the milk and lemon juice, and mix until just combined to form a smooth batter.
5. Pour the batter into the prepared cake tin and level the surface.
6. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
7. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
8. To make the glaze, sift the icing sugar into a bowl and gradually add the lemon juice, stirring until you have a smooth, thick glaze. Drizzle over the cooled cake.