Ingredients

The following ingredients have 6 Servings
  • 225 g self-raising flour
  • 175 g caster sugar (+75 g for the drizzle)
  • 175 g unsalted butter ((at room temperature))
  • 3 medium eggs
  • 2 tbsp full-fat milk
  • zest and juice from 2 large lemons
  • 1 tsp baking powder

Instruction

  • Beat the butter and sugar together using a hand mixer.
  • Add the eggs one by one mixing well after each addition.
  • Sift in the flour, baking powder, add the lemon zest and milk, and mix again to a smooth, creamy consistency.
  • Flour and grease a round cake tin (mine is a 19x7 cm with loose base), then spread the batter evenly.
  • Bake in the preheated oven on the middle rack at 180 degrees C (350 degrees F) for 35-40 minutes, keeping an eye on it- the cake is done when the top is golden and a skewer inserted in the middle comes out clean.
  • To make the syrup, mix the lemon juice with 75 g of sugar.
  • Once the cake is out of the oven, remove it from the tin, pour over the lemon syrup, then leave it to cool down completely.