Ingredients:
180g butter
180g caster sugar
3 large eggs
150g self-raising flour
120g plain flour
juice of 1/2 lemon
freshly-grated zest of 1/2 lemon
strips of candied peel, to decorate
Method:
Cream the butter then beat in the sugar and continue creaming until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Sift the flour into a separate bowl then fold into the creamed mix, alternating with the lemon juice and zest. Beat until smooth then turn the batter into a greased and floured 15cm diameter round cake tin.
Transfer to an oven pre-heated to 160°C and bake for about 70 minutes, or until golden brown on top and cooked through (the top should be springy to the touch and a skewer inserted into the centre will emerge cleanly). Cool for about 5 minutes in the tin then turn out onto a wire rack to cool completely.
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