This dessert is a very fresh and tasty summer option.
If desired you can bake the mixture in a 2lb loaf tin but you will need to adjust the cooking time (approx 50-60mins)
Cake Mixture:
- 225g/8oz butter
- 225g/8oz caster sugar
- Zest of 2 lemons
- 4 large eggs
- 225g/8oz self raising flour (or plain flour with 1 teaspoon of baking powder)
Topping:
- 2 tablespoons icing sugar
- Juice of 1 lemon
Method
- Preheat the oven to 180C/350F/Gas Mark 4
- Soften the butter and beat in a large mixing bowl with the sugar.
- Stir in the lemon zest at this stage also.
- When this mixture is creamy and fluffy add in the eggs and the flour.
- If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
- Transfer to an 8 inch/20 cm deep cake tin or two sandwich tins if you prefer.
- Bake for up to 25-30 minute or until a skewer inserted in the centre comes out clean. Allow to cool.
- Fill the centre of the cake with freshly whipped cream and sliced strawberries.
Make up the topping.
- Mix the lemon juice with the icing sugar and drizzle over the top of the cake.
- If the drizzle is not loose enough in consistency add a tiny amount of hot water and beat that into the mixture to achieve a running consistency.