This is a great cake, really easy to make, ultra tasty and perfect for afternoon tea, or taking to a friend’s house or even mother and baby group. Seriously, I use it all the time!
100ml lemon juice (about 2 lemons)
zest of 2 lemons
225g self raising flour
275g caster sugar
175 g butter
Cream the butter and 175g of the sugar together until light and fluffy. Add the eggs one at a time. Then slowly fold in the flour and lemon zest. Pour into a lined loaf tin and put in a pre-heated oven on Gas Mark 4 for 45 minutes.
While it is cooking mix the last 100g of the sugar with the lemon juice and leave somewhere warm by the oven, stirring occasionally.
Bring out of the oven and leaving in the tin poke holes in the cake with a skewer. Slowly pour over the lemon syrup, trying to get it evenly across the cake and into the holes.
Leave to cool completely and then pop out of the tin. Yum.