Ingredients
For the cake:
| 100 g | soft butter (or cooking spread) |
| 175 g | sugar |
| 175 g | self raising flour |
| 1 tsp | baking powder |
| 3 | medium eggs (or 2 extra large eggs) |
| 4 tbsp | milk |
| finely grated rind of 1 lemon |
For the topping:
| juice of 1 lemon | |
| 100 g | sugar |
Method
- Preheat oven to 180℃ (160℃ fan). Grease and line a 18cm, deep, round cake tin or 1 kg loaf tin with baking parchment.
- Place all the cake ingredients into a bowl or mixer and beat well until smooth. Turn the mixture into the cake tin.
- Bake for 35 to 40 minutes, or until ready.
- While the cake is baking, mix together the lemon juice and sugar until blended. When the cake comes out of the oven spoon the mix over the top. Do this while the cake is still hot so it melts in.
- Leave the cake in the tin until cold and the turn out and remove the paper.