Another favourite classic, this light refreshing cake can be served all year round and at any time of the day. It will last three days if stored correctly.
Ingredients
- 200 g butter
- 200 g castor sugar
- 3 extra large eggs
- 2 small lemon juice and zest
- 250 g cake flour
- 5 ml baking powder
- a pinch of salt
How to Make It
- Preheat the oven to 160 °C. Grease the base and sides, and line the base, of a 22 × 12 cm loaf pan. To Make the Batter
- Cream together the butter and sugar until thick, pale and fluffy. Add the eggs one at a time and beat well after each addition. Fold in the lemon zest and juice. Sift together the dry ingredients and gently fold into the butter mixture. Pour into the prepared pan and spread out the top evenly with a rubber spatula. Cooking and Coling
- Bake for 1 hour until golden on top and a metal skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 10 minutes in the pan. Turn out onto a wire rack and leave to cool completely.
