|Butter||6 Ounce (175 Gram)|
|Caster sugar||6 Ounce (175 Gram)|
|Self-raising flour||6 Ounce (175 Gram)|
|Plain flour||3 Ounce (75 Gram)|
|Lemon||1 , rind grated and juice extracted|
Grease and line an 18 cm (7 inch) round cake tin or a 1 kg (2 lb) loaf tin.
Cream the butter with the sugar until light, fluffy and very pale.
Sift the self-raising and plain flours together.
Beat the eggs into the creamed mixture, one at a time, following each addition with a spoonful of sifted flour.
Fold in the remaining flour, followed by the grated lemon rind and juice.
Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1 hour or until well risen, firm to the touch and golden-brown.
Cool in the tin for 5-10 minutes, then turn on to a wire rack and leave until cold.
Do not peel off the lining paper but wrap the cake as it is in foil or store in an airtight container until required.
Calories 381 Calories from Fat 172
% Daily Value*
Total Fat 19 g30%
Saturated Fat 11.6 g57.9%
Trans Fat 0 g
Cholesterol 125 mg41.7%
Sodium 298.9 mg12.5%
Total Carbohydrates 46 g15.5%
Dietary Fiber 1.2 g4.7%
Sugars 21.5 g
Protein 5 g10.7%
Vitamin A 12.5% Vitamin C 9.3%
Calcium 9.2% Iron 7.9%
*Based on a 2000 Calorie diet