Lemon Cake


  • 250 g (½ lb) unrefined caster sugar
  • 125 g (5 oz) unsalted butter
  • 350 g (12 oz) plain flour sifted with a pinch of salt
  • grated zest of 2 lemons and juice of one
  • 3 free-range eggs, lightly beaten
  • 100 mls (4 oz) milk


Cream the butter and sugar, and gradually add the flour, lemon and eggs, before adding the milk. Pour the cake batter into a buttered and floured cake tin, about 22 cm (9 inches) in diameter and about 7.5 cm. (3 inches) deep. Bake in the centre of a preheated oven at 180°C/350°F/gas mark 4 for about an hour, or until a skewer inserted in the middle comes out clean. Remove from the tin and serve warm, but not hot or cold. To decorate, either dust with icing sugar, or spread with lemon marmalade and scatter toasted flaked almonds on top.