Makes 18 squares
- Softened butter: 225g (8oz)
- Caster Sugar: 225g (8oz)
- SK Professional Self Raising Flour: 275g (9 3/4oz)
- SK Baking Powder: 2tsp
- Eggs: 4, large
- Milk: 4tbsp
- Lemons: 2, finely grated rind
- Lemons: 2, juice
- Granulated sugar: 175g (6oz)
- Cake tin: 30.5cm x 23cm (12” x 9”)
- Greaseproof paper
- Mixing bowls
- Stand mixer
- Wooden spoon or spatula
- Wooden skewer
- Preheat the oven to 180˚C (350˚F/Gas Mark 4). Line and grease your cake tin – you can use a 20cm x 20cm (8” x 8”) square cake tin for this recipe if you prefer.
- Combine the flour, zest and baking powder together in a mixing bowl.
- Roughly beat together the eggs and milk together in a jug or bowl.
- In a stand mixer, cream butter and caster sugar together. You can use an electric hand whisk to do this if you don’t have a stand mixer.
- Once the butter and sugar are fluffy and have lightened in colour, add in half the flour and half the egg/milk mixture. Then mix until just combined.
- Add in the remaining flour and egg/milk, then stir gently until all the flour is combined.
- Turn the cake mixture into your prepared tin and bake for 35–40 minutes until the sponge has risen and is shrinking away slightly from the sides of the tin. It’s cooked when a skewer inserted into the centre should come out clean. Once cooked, remove the sponge from the oven and allow to cool in the tin for 5 minutes, before turning out onto a wire rack.
- Mix the granulated sugar and lemon juice together to form a sugary syrup.
- While the cake is still warm, poke some holes evenly over the top of the cake using a skewer. Then pour or spread the lemon syrup over the top of the cake and into the holes.
- Allow the cake to cool completely, before cutting it into squares and serving.