Moist Lemon Cake

Always a winner when bought out to the table. Great with coffee or tea, and can be kept for up to a week

Ingredients
175g caster sugar
350g self raising flour
1 tsp baking powder
3eggs
2 lemons
250ml milk
1tsp vanilla essence
125g butter
Flaked almonds for the topping (optional)

 
 
Method
Pre-heat the oven to 170c.

In one bowl add the caster sugar, eggs and lemon zest. Mix well together.

In a separate bowl, add sifted self raising flour and baking powder. And in another bowl mix the milk and vanilla essence. So by now you should have 3 bowls filled with separate ingredients (in case you’ve lost count).

Mix 1/3 of the flour in with the sugar and egg mixture, then 1/3 of the milk mix. Repeat until all mixes are one.

Beat in the melted butter.

Place the mixture into a greased cake tin and bake in the oven for 110 minutes. It will be ready when an inserted skewer comes out clean.

When the cake is out of the oven, squeeze lemon juice from one of the lemons over the top.

Leave to cool.