The kids loved baking this with me and especially loved poking the cake with skewers to get all the juiciness inside!
225g unsalted butter
225g caster sugar
Finely grated zest 1 lemon
225g self raising flour
For the lemon topping
Juice of 1 lemon
80g caster sugar
As you can see there aren't many ingredients and this cake will easily serve 10-12 making it perfect for after a Sunday roast with leftovers for packed lunches on Monday.
1- Heat the oven to 180C/fan 160C/gas mark 4. Beat together the butter and sugar until pale and creamy.
2- Add the eggs one at a time and slowly mix together. Sift in the flour and add the zest of a lemon.
3- Line a loaf tin (we used 8x21cm) with greaseproof paper and pour in mixture. Level the top with a spoon.
4- Bake in the oven for 45 minutes. Meanwhile hand children a spoon and allow them to 'lick the bowl'.
5- Take the cake out of the oven and mix the lemon juice and sugar for the topping together. We use a bamboo skewer to prick the cake in several places right down to the bottom.
6- Spoon the topping over the cake. It should sink into the holes and leave a thin layer of sugar on top of the cake. Leave to cool, remove and serve. Delicious!