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