This is divine with a big splodge of softly whipped cream
- 1 lemon
- 200g sugar
- 250g self raising flour
- 1 level teaspoon baking powder
- 250g butter at room temperature
- 4 eggs
- 150g castor sugar
- juice of 1 lemon
- 1 tablespoon gin
- candied peel for garnish
Preheat oven to 160 C and line a 18 cm round cake tin. Finely grate the lemon and then squeeze the juice. Place the zest in the
bowl of a food processor with the sugar, process until zest turns to specks. Add lemon juice, sifted flour, baking powder, butter and eggs to bowl and mix until smooth.
Pour into prepared tin and bake for 1 1/4 hours or until a skewer tests clean.
Mix the castor sugar, lemon juice and gin together. Remove the cake from
the oven, take out of the tin and sit on a shallow tray, spoon over the
syrup and leave to sit. Serve either warm or cool with cream, decorate with
candied peel if desired.