A classic. Probably one of the simplest cakes to make, and yet always rewarding. I hope you enjoy and let me know if you make it.
Not quite as good as the original, our oven always burns things. And yes I do blame the oven! But not too bad an attempt, and it was lovely and light and delicious to boot :)
Ingredients
240g soft butter,
200g caster sugar (plus extra to sprinkle on top),
grated zest and juice of 1 lemon,
3 large eggs,
210g self-raising flour,
90g plain flour
Step 1: Preheat oven to 170'C (gas mark 3). Cream together the butter and sugar (I used an electric whisk, but doing it by hand would work just as well, and give your arms a bit of a workout).
Step 2: Add the lemon zest. Then add the eggs one by one, with a tablespoon of flour for each egg.
Step 3: Add the remainder of the flour and mix in. Then add the lemon juice.
Step 4: Pour into a lined loaf tin, and sprinkle with 2 teaspoons of caster sugar before putting in the oven. Bake for 1 hour.
Step 5: Leave to cool in the tin on a wire rack. Once cooled, turn out and enjoy. Makes 8-10 slices.
Not quite as good as the original, our oven always burns things. And yes I do blame the oven! But not too bad an attempt, and it was lovely and light and delicious to boot :)
Sophie
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