Whenever I think of this cake, I think of the summer holidays. I make this every summer when looking for easy baking to do with my two little ones. It doesn’t require any fancy ingredients and is a perfect way to fill up an afternoon. Here’s how to make…
You’ll need –
110g/4oz Self raising flour
110g/4oz Caster sugar
110g/4oz Softened butter
1 tsp Baking powder
2 Large eggs
Juice of half a lemon (Half if its a fresh one, the whole thing if its been in the fruit bowl a while)
Pre-heat the oven to about gas mark 4. Grease and line a cake tin, I use a loaf tin.
Sift the flour and sugar into a mixing bowl. Add the butter, baking powder, eggs and lemon juice. Beat everything together until light and fluffy, make sure the butter is a room temp before you start it makes a massive difference to the fluffiness of the cake.
Tip everything into the prepared cake tin and bake for about 20 – 25 minutes until the cake is golden and firm to touch – if you put a skewer into the centre it should come out clean.
Leave to cool.
I always do the icing by eye – add a few tablespoons of sifted icing sugar to a bowl and slowly add the juice of a lemon until its runny but not liquid.
I like to add my cake to a pretty plate before spreading the icing over the cake and adding sprinkles.