Lemon Cake

When the nights draw in and there’s a nip in the air, we look for puddings that warm and comfort.

And we don’t have to look far.English cuisine has such an extensive stock of simply marvellous pies, crumbles, bakes and steamed puddings that you’ll have a hard time choosing what to serve.

Lemon Cake


4oz (100g) soft butter
6oz (175g) Castor sugar
60z (175g) self-raising flour
4 tblsp milk
2 large eggs
rind and juice of 1 lemon
3 tblsp icing sugar



1.Beat together: butter, Castor sugar, flour, milk, eggs and rind.


lemon Cake

This is one of my favourite things about this recipe: everything goes into the bowl and it all gets beaten together. Simplicity is bliss, don’t you reckon?

2. Spoon mixture into a greased a lined 2lb loaf tin.

(I made double, and so have 2 loaves)

3. Bake in a pre-heated oven 180C/350F for 40 min.


Lemon Cake
Click on this picture!Its so nice….


4. Dissolve icing sugar in lemon juice over a low heat, and pour over cake while cake is still warm. Leave to cool in tin.


Lemon Cake


5.I like to stick a skewer in the top of the cake just before I pour the icing over it. That means it seeps into the cake nicely.


Lemon Cake
Okay, okay, so it’s not a skewer. You know what it’s like: whatever’s to hand…


Also – my oven prefers 170C for 50-55 mins. You’ll know your own oven best, and sometimes it takes a while to get it right with a new recipe.


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