4 oz softened butter (make sure it’s really soft)
6 oz self-raising flour
1 teaspoon baking powder
6 oz superfine sugar
2 large eggs
6 tablespoons milk
1 large lemon (unwaxed, finely grated rind of)
for the icing
1 large lemon (juice of)
4 oz superfine sugar
(optional) chocolate, lots of it for melting over the top
Preheat oven to 180 degrees C/gas mark 4.
I use an oblong tin which measures 9″ x 8″, lined with baking parchment.
Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes. Spoon mixture into tin and smooth with back of spoon.
Bake for 30-40 minutes until golden & firm to the touch.
Beat together icing ingredients and pour over the cake while it is still HOT.
Sometimes we posh it up a notch and cover it in melted chocolate, which makes it taste just like a giant lemony jaffa cake