Ingredients
- 225g butter, softened (and extra for greasing)
- 225g caster sugar
- 275g self-raising flour
- 2 level tbsp baking powder
- 4 eggs
- 4 tbsp milk
- 2 lemons (for zest)
For the glaze:
- 175g granulated sugar
- Juice from 2 lemons used earlier.
Makes 16 Slices
Baking time: 30-60 minutes
Prep time: <30 minutes
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
- Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
- Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
- Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
- Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
- Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
