📝 Ingredients
- 175g/6oz butter, at room temperature
- 175g/6oz caster sugar
- 3 free-range eggs
- 250g/9oz self-raising flour
- 2â3 tbsp milk
- 1 lemon, zest only
- candied peel, to decorate (optional)
👨🍳 Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a deep 18cm/7in round cake tin and line the base with baking paper.
- Cream the butter and sugar together in a bowl until pale and fluffy.
- Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
- Sift in the flour and gently fold in. Add just enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
- Spoon the mixture into the prepared tin and gently level the top. Bake on the middle shelf of the oven for 30â40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
- Remove from the oven and set aside to cool in the tin for 10 minutes. Turn out onto a wire rack and leave to cool completely.
- To serve, decorate the cake with the candied peel, if using. Store in an air-tight tin.