TEA TIME – LEMON POUND CAKE

IMG_0356Soft and irresistible cake

INGREDIENTS

250g butter

250g caster sugar

4 eggs

juice of 1 lemon

250g self-raising flour

METHOD

1- Preheat the oven to 180C.

2- Grease and flour a 23cm-round cake tin.

3- Beat butter and sugar together until light and fluffy.

4- Add the eggs, one at a time, beating well between each addition.

5- Add the lemon juice and fold in the flour with a spatula.

6- Spoon the mixture into the prepared tin and bake in the oven for 35 to 40 minutes, or until a skewer comes out clean when inserted in the cake.

7- Turn out onto a rack to cool.

8- Decorate with a thick lemon icing and garden flowers.

LEMON BUTTER ICING

Ingredients

50g unsalted butter, softened

1 1/2 – 2 cups icing sugar, sifted

the juice of one lemon

a pinch of salt

4 to 5 tablespoons of boiling water mix with the lemon juice

Method

1- Beat the butter until light and creamy.

2- Gradually beat the icing sugar together with the salt.

3- Thin the icing with 4 to 5 tablespoons of boiling water and lemon juice mixture to give a thick spreading consistency (add more water and lemon mixture if necessary) and beat until smooth.

4- Spread the icing onto the cake and set aside until the icing sets. Decorate with your favourite garden flours.

TIPS

– For more flavour add to the basic icing lemon zest.

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