Ingredients
- Butter (175 g)
- Caster Sugar (175 g)
- Eggs (3)
- Self-raising Flour (250 g)
- Milk (3 tbsp)
- Lemon Zest (1)
- Mixed Peel (To Glaze)
Instructions
Steps
- Preheat your oven to 180°C (350°F) or Gas Mark 4. Grease an 18cm (7in) round cake tin, line the bottom with greaseproof paper, and grease the paper as well.
- In a mixing bowl, cream together butter and caster sugar until the mixture is pale and fluffy.
- Add the eggs one at a time, ensuring to beat well after each addition. With the last egg, mix in a tablespoon of the self-raising flour to avoid curdling.
- Sift the remaining flour into the mixture and gently fold it in, adding enough milk to create a batter that slowly falls from the spoon. Stir in the lemon zest.
- Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then, turn it out onto a wire rack to cool completely.
- To serve, decorate the cake with mixed peel for a delightful finish.