Summer Fête Lemon Cake
Nutritional information
Makes 16 squares
Time 1–11/4 hrs
Calories 246 Fat 10g of which
6.2g is saturated
Suitable for vegetarians
Suitable for freezers
Ingredients
Butter 175g (6oz), softened
Golden caster sugar 175g (6oz)
Lemon 1, finely grated zest and juice
Eggs 3 large
Self-raising flour 225g (8oz)
Baking powder 1 tsp
Fondant icing sugar 225g (8oz)
Jelly oranges and lemons, sliced to decorate
Instructions
1 Preheat oven to 180ºC/Gas 4. Beat together butter, sugar, lemon zest, 1 tbsp juice, eggs, flour and baking powder using an electric mixer. Spoon into an 18cm (7in) square cake tin, greased and lined, and bake for 35-45 minutes or until firm. Leave to cool in tin for 10 minutes before turning out onto a wire rack.
2 Sift icing sugar into a bowl and gradually beat in enough lemon juice (and water, if necessary) to make a smooth thick icing. Spoon on top of cake and spread evenly with a knife.
