This is a very quick post in response to requests on twitter for  for my apparently “famous” lemon cake recipe !

I found this recipe several years in one of those little books that sometimes come free with the Good Food magazine and it’s become a firm favourite!

The original recipe used an ‘all in one’ method which I found didn’t work for me so I reverted to the old fashioned creaming of the butter and sugar first (in my trusty Kenwood of course………..)

It’s a quick and easy cake to make and it freezes well – always good to have one on standby. We like to serve it with morning coffee or afternoon tea and it always goes down with our clients.  I hope you like it!

Hey Pesto! Lemon Cake

What you need:

• 100g butter, softened
• 175g caster sugar
• 2 large eggs
• 75 ml milk
• 175g self-raising flour
• 1 tsp. baking powder
• Zest of 1 lemon
• Topping:

• 100g caster sugar
• Juice of 1 lemon

What to do:

• Cream the butter and sugar together using K beater in Kenwood (or by hand if you’re feeling energetic!)
• Add in the eggs and the milk to give nice light batter
• Then fold in flour, baking powder and lemon zest.
• Pour mix into a lined baking tin (approx… 20cm * 30cm) and bake in preheated oven for 30 mins – you want it golden-y colour and firm to touch.
• Make the icing by heating together the sugar and the lemon juice until the sugar is dissolved.
• Pour the icing over the cake and leave to cool.
• Once cooled cut into squares ,  dust with icing sugar and serve on a pretty plate!

PS I have made a gluten free version using Dove’s Farm GF flour and a teaspoon of Xanthan Gum – it works!

Happy Cooking!

PS2 apologies for lack of photos of finished cake but I did say this was a quick post!