- Softened butter – 100 gms
- Self-raising flour – 175 gms
- Baking powder – 1 tsp
- Golden caster sugar – 175 gms
- Milk – 6 tbsp
- Finely Grated Zest – of 1 lemon
- For the Icing and Decoration:
- Lemon Juice – 3 tbsp (about 1 large lemon)
- Golden Castor Sugar – 100 gms
- Few Black Raisins
Method:-
- Heat oven to 180°C. Butter and line the base of an 18 × 28cm tin with baking parchment.
- Tip the cake ingredients into a large bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.
- Spoon the mixture into the tin and smooth the surface with the back of a spoon.
- Bake for 30-40 minutes, until golden brown and firm to touch.
- Meanwhile make the icing:
- Beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.
- Cut the cake into 15 squares. Top each with black raisins.
