|175.00 g||castor sugar|
|0.50||lemon — zest only|
|3.00||eggs — large|
|425.00 ml||flour — self-raising|
Preheat the oven to 180 °C.
Grease a 22 cm square cake tin and line the base with baking paper. Grease once more.
Cream together the butter and sugar until light and fluffy.
Add the lemon rind.
Whisk in the eggs one by one, alternating with a spoonful of flour after each adition.
Sift the flour on top and fold in.
Add the milk and fold in.
Turn he batter into the tin, spreading evenly.
Bake for 45 to 50 minutes.
Cool the cake in the tin for a few minutes before turning out onto a wire rack to cool completely.