250g softened butter
250g caster sugar
4–5 large eggs
250g self-raising flour
Zest of 1–2 lemons
tbsp lemon juice
4 tbsp milk
Directions
- preheat your oven to 170°C and grease and line a loaf tin or a round cake pan
- cream the softened butter and caster sugar in a large bowl until the mixture is pale, light, and fluffy
- add the eggs one at a time, mixing well after each addition until incorporated
- stir in the lemon zest and lemon juice
- sift the self-raising flour into the wet ingredients and fold until just combined. Be careful not to overmix. If the batter is too thick, mix in a little milk
- pour the batter into your prepared tin and bake for 30–50 minutes, or until a skewer inserted into the center comes out clean. Baking time will vary based on the size of your tin
- let the cake cool in the tin for 10–15 minutes before transferring it to a wire rack to cool completely
Foodnote: tba
