Baking ingredients
- 225 g unsalted butter - softened
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- 1 lemon - zest only
Decorating ingredients
- 1 lemon - juice only
- 175 g icing sugar
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Instructions
Baking Instructions:
Step 1
Preheat oven to 180°C/350°F/gas mark 4.
Step 2
Beat together the unsalted butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Step 3
Sift in the self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.
Step 4
Line a 20cm round tin with baking paper and then spoon in the mixture and level the top with a spoon.
Step 5
Bake for 45 minutes until risen and golden and a thin skewer inserted into the centre of the cake comes out clean.
Decorating Instructions:
Step 6
Combine the lemon juice and icing sugar to form a smooth paste, add a little extra sugar if the mixture is too runny.
Step 7
Spread over the surface of the cake using a palette knife.
