What you need
- 170g self raising flour
- 170g Delamere Dairy’s goats’ butter
- 225g caster sugar
- 2 large eggs, beaten
- 1 lemon
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What you do
- Pre-heat oven to 190°C and grease an 8 inch by 10 inch baking tin.
- Cream the butter and 170g of sugar in a bowl until soft and fluffy.
- Gradually add the beaten eggs into the creamed mixture.
- Fold in the flour and the grated lemon rind.
- Spread the mixture evenly in the tin and bake for 30 to 40 minutes until springy when touched. Allow the cake to cool in the tin.
While the cake is cooking…
- Place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling.
- When the cake has cooked prick the top with a fork and spoon the syrup over the cake.
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