Lemon Cake
Ingredients
- 175g / 6oz butter
- Grated zest of one large lemon
- 175g / 6oz caster sugar
- 2 extra tablespoons caster sugar
- 3 large eggs
- Juice of one large lemon
- 175g / 6oz self raising flour
Directions
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Serves 6-8
What to do:
Cream the butter and sugar together and add the eggs and flour alternately, a tablespoon at a time, beating in gently.
Finally add the lemon zest (reserving a remainder of the lemon) and pour the cake mixture into a greased and lined 900g / 2lb loaf tin.
Bake in the centre of the oven for approximately 50 to 60 minutes, until golden brown and firm to touch. A skewer inserted into the centre of the cake should come out clean.
Meanwhile strain the juice of the lemon and add it to the 2 tablespoons of caster sugar in a small saucepan.
Boil the mixture together for 2 minutes until the sugar is dissolved.
Remove the cake from the oven and leaving it in the tin, prick the surface lightly with a fine skewer.
Pour the lemon syrup over the cake, leaving it to become cold before turning onto a plate to serve.
