225g/8oz Odlums Self Raising Flour

175g/6oz Butter/Margarine (room temperature)

175g/6oz Caster Sugar

3 Eggs (beaten)

Juice & Rind of 1 Lemon


Juice & Rind of 1 Lemon

50g/2oz Caster Sugar


Preheat oven to 150° C/300° F/Gas 3. Grease and base line a 900g/2lb loaf tin.

Beat the butter and sugar together until smooth and creamy. Gradually beat in the eggs with a few spoonfuls of the flour.

Gently stir in the remaining flour and finally mix in the juice and rind.

Transfer to the prepared tin and bake in the centre of the preheated oven for 40 to 50 minutes until risen and when gently touched ‘springs’ back.

Remove from oven and leave in tin until warm.

Meanwhile, put the juice, rind and sugar into a saucepan over a low heat and allow to simmer until the sugar is dissolved, stirring occasionally.

When cake is warm pour over the syrup and allow to soak into cake. When cake is cool. remove from tin.

Store in an airtight container.