Serves: 16, Calories: 276

Ingredients:

• 250g unsalted butter, softened. 1878
• 250g caster sugar. 1000
• 4 eggs.  300
• 250g self-raising flour.  838
• 2-3 lemons, juiced and zested. 100
• 75g granulated sugar.  300

Method:

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line an 8" cake tin.
3. In large mixing bowl; Cream butter, sugar, and zest until fluffy.
4. Add eggs one at a time, mixing well between additions. Add 2 tbsp sifted flour with last egg.
5. Fold in sifted flour with 1 tbsp hot water.
6. Pour in to cake tin. Level surface.
7. Bake for 55-60 mins. Cover with foil for last 20 mins to prevent burning.
8. In small Pyrex bowl; Stir granulated sugar into lemon juice.
9. Prick cake all over with skewer and drizzle over lemon syrup. Cool completely in tin.
10. Keeps for 4-5 days.

Calories = 4416

• 4416 / 12 = 368
• 4416 / 16 = 276

Tip: For an orange version, zest 2 oranges for the cake and juice 1 for the drizzle.

Tip: Add 3 domed dessert spoons (40-50g approx) of icing sugar to juice of ½ a lemon to make a thicker drizzle/glaze.