There’s nothing like producing a cake when someone calls for tea. It makes everyone feel a little special. And this is SO easy. Start to finish in 45 minutes, including the washing up.
225g Caster sugar
225g butter (soft)
2 teaspoons of vanilla extract
225g Self Raising Flour
2 teaspoons Baking Powder
1 tablespoon of milk
150g caster sugar
Cream the sugar and the butter VERY well. Add the eggs, vanilla extract and the flour, baking powder in alternate additions. Zest the two lemons into the mixture at this stage. Keeping the lemons for juicing for the icing. Add some milk if the mixture seems too thick. It needs to drop reluctantly when lifted up with a spoon.
Beat VERY well, and spread carefully into the greased and lined baking tray. If you don’t have a suitable container, like the traditional swiss roll tin, then just use some sandwich cake tins, or even make the mixture into cupcakes.
Bake either at 160oC, for 12 minutes for the cupcakes, and 25 minutes for the traybake.
Once out of the oven immediately prick gently all over the sponge with a skewer.