Who doesn’t like this classic cake? This fail-safe recipe works for the beginner or the Mary Berry’s among us. The cake should be moist with a sharp tang. Easy to make but even easier to eat! Ingredients 200g butter 200g golden caster sugar 3 eggs 50g plain flour (sieved) 125g ground almonds 2 lemons […]
Who doesn’t like this classic cake? This fail-safe recipe works for the beginner or the Mary Berry’s among us. The cake should be moist with a sharp tang. Easy to make but even easier to eat!
Ingredients
200g butter
200g golden caster sugar
3 eggs
50g plain flour (sieved)
125g ground almonds
2 lemons
5-6 tablespoons of icing sugar
Preheat the oven to 200 degrees Celsius line a 20 inch cake tin with baking parchment.
Whisk the butter and sugar until light and fluffy (might be worth melting the butter slightly beforehand to avoid getting sugar everywhere!)
Whisk the eggs in one at a time.
Add in the ground almonds, sieved plain flour and the lemon zest of both lemons.
Bake for 35 minutes.
Leave the cake in the tin and stab it (not as brutally as that sounds) to make 15 holes and pour in the juice of 1 lemon. Leave to cool.
Stir icing sugar and the juice of the other lemon together to make the light layer of icing and smooth on top. Best shared with your favourite people!
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