A year-round favorite, popular with all age groups.
Ingredients:
175g/ 6 oz butter
175g/ 6 oz caster sugar
2 eggs, size 3
225g/ 8 oz Homepride Self-raising flour
30 ml/ 2 tbsps milk
5 ml/ 1 tsp lemon juice
Procedure:
- Preheat oven to 160 °C/ 325 °F/ Gas Mark 3.
- Grease and line a 18 cm (7 – inch) round cake tin.
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Beat in the eggs, one at a time, adding a little of the sieved flour with each egg.
- Fold in the remaining flour, with the milk and then the lemon juice.
- Place mixture into the prepared tin and smooth the top.
- Bake on the centre shelf of the pre-heated oven for about 1 ¼ hours until a skewer, when inserted, comes out clean.
- Allow to stand in tin for 5 minutes before turning out. Remove paper and cool on a wire tray.
Cook’s Notes:
Time: Preparation takes 20 minutes, cooking takes 1 hour 15 minutes.
Cook’s Tip: Place a piece of citron peel gently on top of the cake, halfway, through cooking for extra lemon flavor.
Serving Ideas: Use leftover week old Madeira cake for trifles, spread with jam or marmalade and moisten with sherry or Madeira wine.
