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.
- 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!
