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Ingredients
- 6 oz Butter
- 6 oz Caster Sugar
- 3 Eggs
- 9 oz Self Raising Flour
- 3 tbsp Milk
- 1 Lemon (zest only)
Method
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease an 18cm/7in round cake tin, line the base with 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
- Cream the butter and sugar together in a bow 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 the flour and gently fold in, with 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 ightly level the top.
- Bake on the middle shelf of the oven for 30-40 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, then turn it out on to a wire rack and leave to cool completely.
