Ingredients (Serves 6 to 8)
For the cake.
110 grs butter.
165 grs self raising flour.
1 tsp baking powder.
165 grs caster sugar.
2 large fresh eggs.
Grated zest & juice of 2 large lemons.
For the topping.
110grs sieved icing sugar.
Juice of 1 large lemon.
Line a deep 8 in round cake tin with greaseproof paper.
Cream all the cake ingredients together in a food processor, beating well for 2 minutes. If the mixture seems a bit stiff, add 1 tbsp milk.
Pour the mixture into the tin and bake in the centre of the oven 180C/Gas 4, for 50 to 60 minutes. When the cake is ready it will begin to shrink from the sides of the tin.
While the cake is baking, blend the lemon juice & icing sugar together. Pour the mixture over the cake as soon as it comes out of the oven.
Leave the cake to cool completely before removing it from the tin.
Remove the greaseproof paper & store in an airtight tin.