Ingredients
- 175g/6oz butter, at room temperature
- 175g/6oz caster sugar
- 3 free-range eggs
- 250g/9oz self-raising flour
- 2-3 tbsp milk
- 1 lemon, zest only
- 1-2 thin pieces of candied citron or lemon peel, to decorate
Preparation method
-
Pre-heat the oven to 180C/350F/Gas 4. Grease an
18cm/7in round cake tin, line the base with greaseproof paper and grease
the paper.
-
Cream the butter and sugar together in a bowl until
pale and fluffy. Beat in the eggs, one at a time, beating the mixture
well between each one and adding a tablespoon of the flour with the last
egg to prevent the mixture curdling.
-
Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
-
Spoon the mixture into the prepared tin and lightly
level the top. Bake on the middle shelf of the oven for 30-40 minutes,
or until golden-brown on top and a skewer inserted into the centre comes
out clean.
-
Remove from the oven and set aside to cool in the
tin for 10 minutes, then turn it out on to a wire rack and leave to cool
completely.
-
To serve, decorate the cake with the candied peel.
