Lemon Cake

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

  • 250 g (½ lb) unrefined caster sugar
  • 125 g (5 <

Method

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