Ingredients

350g Self Raising Flour
250g Butter
350g Caster Sugar
4 Medium Egg
2tsp Baking Powder
3 Lemon
130ml Milk
8tbsp Icing Sugar
for glaze

Directions

Did you know that over 40% of British people say that Lemon cake is their favourite tea-time treat? Beating Victoria Sponge, Carrot Cake and even Chocolate cake to the top spot.

This Lemon Cake is my own interpretation of this sweet and tangy treat, that has been accompanying British teatimes since the 18th Century.

It’s much more than a sponge cake with added zing it’s the ultimate tea-time classic.

Steps

1 Done	Pre heat oven to 180°C Prepare a fluted bundt tin by greasing well with butter.
2 Done	Zest 2 lemons and juice all the lemons Place the flour, butter, sugar, eggs, baking powder, lemon zest and approximately 2 tablespoons of lemon juice (reserve the remaining juice for the glaze) in a food processor and mix until smooth and runny.
3 Done	Pour cake mixture into the prepared into the bundt cake tin and bake in the pre heated oven for 50-55min or until a cake tester comes out clean. I like to use a fluted bundt cake tin and it makes the cake rather decorative, however you can use standard cake tin or loaf tin if you wish.
4 Done	Allow the cake to cool in the tin for about 10 minutes; then turn out onto a wire cooling rack, to cool completely. Once the cake is cool mix the reserved lemon juice with around 8 tablespoons of icing sugar until to get a smooth dropping consistency (you need to do this a little by feel add the icing sugar slowly as you make a little less the 8 tablespoon sometime more it depends on the lemons!!). Drizzle the glaze evenly over the cake and allow to set. You can drizzle the glaze after you have transferred the cake to its serving plate, as the over spill can add a little theatre if you are severing for guests or easily impressed family members.
5 Done