Ingredients

The following ingredients have 12 Servings
  • 180g butter, softened
  • 1/2 cup caster sugar
  • 400g tin condensed milk
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 1 tsp lemon zest
  • 1/2 cup lemon juice

Instruction

  • Preheat oven to 180C. Grease a 22cm spring form tin, and line the base with baking paper.
  • In the bowl of a stand mixer, or using hand-held beaters, cream butter and sugar until pale. Reserve 1/2 cup condensed milk, and add the rest to the butter mixture and beat well. Add eggs one at a time, beating well between each addition. Fold through flour, lemon zest and 1/4 cup lemon juice.
  • Pour into prepared tin and bake for 40 minutes until a skewer inserted into the centre comes out clean.
  • Meanwhile, combine reserved 1/2 cup condensed milk with remaining 1/4 cup lemon juice. Pour over hot cake and allow to cool before slicing.