I made this for my sister's 21st birthday. Her name is Kirsten - hence the 'K'. It was a little fat, so it took quite a bit longer in the oven in order for it to be cooked the whole way through - but is also the reason that it was a little 'well-fired' (burnt) on the top.
A pretty simple recipe, and makes a good amount of cake. Great with a big pot of tea!
Ingredients
- 175g/6oz butter, at room temperature
- 175g/6oz caster sugar
- 3 free-range eggs
- 250g/9oz self-raising flour
- 2-3 tbsp milk
- 1 lemon, zest only
- 1-2 thin pieces of candied citron or lemon peel, to decorate
Preparation method
- Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
- Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
- Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
- Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. (It took quite a bit longer than 40mins for me)
- Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
- To serve, decorate the cake with the candied peel.
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