Having used this recipe a few times since I uploaded it so many years ago, I now find the cake a little dense, which I’m not a fan off. For a lighter lemon cake, check out my Instagram story here.
This is a recipe I found in a good food magazine years ago. However I haven’t used that recipe here. I found in that one that some of the ingredients were not available to me. So instead I did a little hunting online and used Mary Berry’s recipe from her book. You may find a few tiny tweaks here and there.
The recipe is perfect for tea time, I had mine with a cup of tea.
For the cake:
- 2 eggs
- 90g self-raising flour
- 90g castor sugar
- 90g softened butter
- 3/4 tsp baking powder
- 1/2 tbsp lemon juice
For the drizzle:
- 50g castor sugar
- 1 tbsp lemon juice
Beat all the ingredients in a bowl, making sure there are no lumps of butter.
Turn the batter into a prepared cake tin and bake for 35 minutes at 180C.
For the drizzle simply dissolve the sugar and lemon juice. If required, you could heat it up in a pan to ensure the sugar melts.
When a skewer comes out clean when piercing the cake, take it out and leave to cool.
While the cake is still warm, drizzle the drizzle onto the cakes and let it seep into the cake.